Happy Thanksgiving! The big day is finally here and I’ve got one more leftover turkey panini recipe to share with you before I get going on my own feast preparations. Yesterday I shared Turkey Reuben Panini – today it’s another Thanksgiving twist on a classic sandwich, Turkey Monte Cristo Panini.
I should really make Monte Cristos more often. I loved the first one I made on this blog a few years ago, for my husband on Valentine’s Day, and I’ve only had one other since then. With it being dipped in egg, french toast-style, it’s definitely a little more decadent than your everyday sandwich. But we’re in a celebratory mood, right? For my Thanksgiving version, I’ve swapped in turkey in place of the traditional ham and mixed in some cranberry sauce along with the mustard for a tart and tangy kick. And since Monte Cristos are often served with jam, I added a little extra cranberry sauce on the side as well. I didn’t include any prosciutto in my sandwich, but if you wanted to tuck a little in there I think that would be incredible too.
For more ideas for making panini out of your Thanksgiving turkey leftovers, take a look through all of the turkey panini I’ve made over the years. I hope you’re enjoying a wonderful, relaxing day with great food and great company!
Turkey Monte Cristo
Adapted from Everyday Food
Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes
Makes 4 panini
- 3 tablespoons cranberry sauce, plus more for dipping
- 2 tablespoons whole grain Dijon mustard
- 8 slices country bread, a denser variety is best
- 8 slices Swiss cheese
- 3/4 lb sliced carved turkey
- 4 eggs
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- Confectioner’s sugar, for dusting
- Preheat the panini grill to medium high heat.
- In a small bowl, whisk together the cranberry sauce and Dijon mustard.
- For each sandwich: Spread cranberry mustard on one slice of bread. Add a slice of Swiss cheese, a thin layer of turkey and a second sliced of cheese. Top with a second slice of bread to close the sandwich.
- In a shallow dish, whisk together eggs, milk, salt, pepper, and nutmeg. Dip each sandwich in the egg mixture, turning to coat well.
- Carefully place the sandwich onto the panini grill. Close the lid and grill for 4-5 minutes until the bread is lightly browned and the cheese is melted.
- Dust the tops of the panini with confectioner’s sugar and, if desired, serve with additional cranberry sauce for dipping.