Forget boring old turkey sandwiches, let me instead introduce you to the Monte Cristo sandwich! This hearty sandwich has multiple layers of goodness. It is soaked in eggs and milk and grilled like a savory French toast. This is one satisfying sammie!
I think there was a time that everyone in my family only looked forward to Thanksgiving dinner because they knew there would be leftovers for sandwiches. Which seems odd. I mean it is possible to eat turkey sandwiches any time, and preparing a big Thanksgiving meal is a lot of work just for a sandwich. But I admit, there IS something about leftover turkey.
This Monte Cristo sandwich is a great way to “jazz” up that leftover turkey sandwich! This isn’t just repurposing leftovers… it is repurposing leftovers in style!
What Is A Monte Cristo Sandwich?
A Monte Cristo sandwich is an egg dipped sandwich filled with ham and cheese. Some variations (like mine) include turkey and some include mayo or Dijon mustard.
The name may lead you to believe the sandwich is French by origin, but it was actually invented in the US while it’s French counterpart, is known as the Croque Monsieur.
How To Make A Monte Cristo Sandwich?
STEP ONE – Heat a grill pan or a large skillet over medium heat.
STEP TWO – Arrange bread slice on a cutting board or a plate. Top one slice of bread with a slice of deli ham, two slices of Havarti cheese, sliced or shredded turkey, and the second slice of bread.
STEP THREE – In a bowl, whisk together the eggs and the milk.
STEP FOUR – Carefully dip the sandwich in the egg batter coating the sandwich completely. Place the coated sandwich on the hot grill pan.
STEP FIVE – Grill the sandwich for 3-4 minutes per side or until golden brown.
STEP SIX- Meanwhile, in a bowl, combine raspberry jam and leftover cranberry sauce (if using).
STEP SEVEN – To serve slice the sandwiches and cover each sandwich half with a dusting of powdered sugar. Serve with jam on the side.
Can I Reheat This Monte Cristo Sandwich?
If you happen to get too full to eat your whole sandwich, then wrap it up and save it for later! The best thing to do is to wrap any leftover sandwich in aluminum foil.
Reheat your sandwich in a 350-degree oven for 10-15 minutes or until heated through.
Monte Cristo Recipe Tips and Suggestions
Since this sandwich version uses leftover turkey, let’s start there!
If you are making a turkey this year, I have a couple of tips for you.
- If you want to make sure you have enough leftover Thanksgiving turkey to enjoy once the feast is over, plan for 1-2 pounds of turkey per person.
- No matter how you’re preparing your Thanksgiving turkey, be sure that it is cooked to 165°F. Check the temperature with a food-grade thermometer at the innermost part of the thigh, the thickest part of the breast, and the innermost part of the wing. Make sure the thermometer doesn’t touch bone!
- As mentioned above, one of the best parts about Thanksgiving is the leftovers! Refrigerate leftover turkey in shallow storage containers for up to 4 days or freeze to use within a few weeks. I like to place any leftover turkey meat in a freezer-safe ziptop bag and place it in the freezer.
- Turkey that has been left out at room temperature for more than 2 hours should be thrown away to prevent foodborne illness.
- Most traditional Monte Cristo recipes call for Gruyere or Swiss Cheese. Gruyere can be pricy. Swiss is economical and easy to find. I chose Havarti because of its mild taste and great melting point.
- If you do not have leftover cranberry sauce, plain raspberry jam is fine.
- Do not omit the powdered sugar! I know it is counterintuitive to place powdered sugar over savory sandwiches, but the salty, savory, sweet combo works really well!
- I used large slices of a hearty white bread loaf. This gave me 4 sandwiches. You can adjust accordingly.
What To Serve With A Monte Cristo?
This is a pretty filling sandwich so you don’t need a whole lot on the side. A fruit salad or a fresh kale salad are good side dish options.
- 8 slices hearty white bread
- 2 slices deli ham
- leftover turkey
- 4 slices Havarti cheese
- 4 eggs
- 1/3 cup milk
- powdered sugar
- 1/4 cup leftover cranberry sauce
- 2 tablespoons raspberry jam
- Heat a grill pan or a large skillet over medium heat.
- Arrange bread slices on a cutting board or a plate. Top one slice of bread with a slice of deli ham, two slices of Havarti cheese, sliced or shredded turkey, and the second slice of bread.
- In a bowl, whisk together the eggs and the milk.
- Carefully dip each sandwich in the egg batter coating the sandwich completely. Place the coated sandwich on the hot grill pan.
- Grill the sandwich for 3-4 minutes per side or until golden brown.
- Meanwhile, in a bowl, combine raspberry jam and leftover cranberry sauce.
- To serve slice the sandwiches and cover each sandwich half with a dusting of powdered sugar. Serve with jam on the side.
I do not list a quantity for the turkey. If you are using leftover turkey, then chances are you will not have perfect slices as you would if you were using deli turkey. Use as much or as little turkey as you like.
I used long slices of white bread, which I then cut in half.
Raspberry jam can be used in place of the cranberry sauce.
Swiss or Gruyere can be used in place of the Havarti.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 586Total Fat 18gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 8gCholesterol 249mgSodium 695mgCarbohydrates 77gFiber 2gSugar 44gProtein 29g