Turkey Monte Cristo Panini

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!

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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

DIRECTIONS:

1. Preheat the panini grill to medium high heat.
2. In a small bowl, whisk together the cranberry sauce and Dijon mustard.
3. 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.
4. In a shallow dish, whisk together eggs, milk, salt, pepper, and nutmeg. Dip each sandwich in the egg mixture, turning to coat well.
5. 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.
6. Dust the tops of the panini with confectioner’s sugar and, if desired, serve with additional cranberry sauce for dipping.