Thanksgiving Monte Cristo - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This fun twist on the classic Monte Cristo sandwich is a wonderfully inventive way to use Thanksgiving turkey and cranberry sauce leftovers.
Ingredients
- 8 slices potato bread
- 1/2 cup mayonnaise
- 1/2 cup whole cranberry sauce
- 1 cup fontina cheese, grated
- 8 slices turkey, cooked (leftover)
- 1 cup baby arugula
- 3 eggs, lightly beaten
- 1/3 cup whole milk
- 1 pinch nutmeg
- 2 tablespoons butter, (or solid shortening)
Instructions
- Lay the 4 slices of the bread out on a cutting board. On each slice, spread 2 tablespoons of mayonnaise and 2 tablespoons of cranberry sauce.
- Sprinkle 2 tablespoons of the fontina, followed by 2 slices of the turkey on half of each sandwich.
- Divide the arugula among the sandwiches and sprinkle each sandwich with 2 more tablespoons of fontina over the arugula. Top with final bread slice and press down firmly to seal in the filling.
- In a large casserole dish, beat the eggs, milk and nutmeg.
- In a large skillet over medium heat, add the butter. Dip each sandwich into the egg mixture, coating both sides.
- When butter is melted and foamy in the skillet, add the sandwiches and cook on each side until golden brown.
- Remove from pan, drain on paper towels and rest for a few minutes. Cut in half and serve.
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