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Ingredients
- 12 slices meaty, smoky bacon (optional)
- 4 eggs
- 1 cup whole milk
- 1 teaspoon ground allspice
- A little freshly grated nutmeg
- Salt
- 8 slices good quality white bread
- 2 tablespoons butter
- 2 cups leftover gravy or whisk together 2 tablespoons butter and flour, add 2 cups turkey stock, thicken; add salt, pepper and Worcestershire to taste
- 1 1/2 pounds turkey breast sliced 1/4-inch thick
- 3/4 pound brick sharp white cheddar cheese
- 1/2 cup maple syrup
- 3/4 cup leftover whole berry cranberry sauce or cook 1 12-ounce package cranberries with 1 cup water and 3/4 cup sugar until thickened (this will make more than you need for this recipe)
Yield
Preparation
If using bacon, preheat oven to 375 and arrange bacon on slotted broiler pan or a wire rack set inside a rimmed baking sheet. Bake bacon until very crisp and brown, 15-18 minutes. Remove bacon and switch on broiler.
In a large shallow dish, whisk up eggs, milk, allspice, nutmeg and a fat pinch of salt.
Heat a griddle pan over medium to medium-high heat and melt butter. Coat 4 slices of bread in egg mixture and add to griddle. Cook until deeply golden brown on both sides and transfer to a warm platter. Cover with foil, repeat.
Meanwhile, heat gravy in large skillet, adding a little stock or water to thin if necessary. Add sliced turkey to pan and let it heat through.
In a small pot over medium heat, combine maple syrup and cranberry sauce, and warm.
Arrange 4 slices of French toast on a baking sheet and top with 3 slices of bacon, if using, and some sliced turkey. Top with cheese and broil to melt. Transfer sandwiches to plates and top with remaining French toast. Serve cran-maple sauce over the top of the sandwiches or alongside.