Pilgrim Monte Cristo Sandwiches

by Rachael Ray Show Staff 9:00 AM, November 25, 2015

Aired November 25, 2015

Serves 4

12 slices meaty, smoky bacon (optional)
4 eggs
1 cup whole milk
1 teaspoon ground allspice
A little freshly grated nutmeg
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)


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.


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