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Thanksgiving Monte Cristo with Apricot Cranberry Dipping Sauce

Delicious way to use Thanksgiving leftovers

Servings 2

Ingredients

  • 4 slices white bread
  • 4 slices provolone cheese
  • 2 slices leftover turkey
  • 4 tbsp leftover stuffing/dressing
  • mayonnaise
  • mustard
  • 3 eggs
  • 1/4 cup milk
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 pinch sage, ground
  • 1 pinch thyme
  • 1 pinch rosemary
  • 4 tbsp coconut oil - for frying

Instructions

  1. Beat eggs, milk, salt, pepper, sage, thyme and rosemary in a pie plate or bowl wide enough to dip sandwiches.

  2. Spread mayonnaise in a thin layer on each bread slice.

  3. Spread a tiny bit of mustard on two of the bread slices.

  4. Place a slice of provolone on each slice of bread.

  5. Place slice of turkey on two of the slices of bread.

  6. Add a couple of tablespoons of stuffing on top of the turkey.

  7. Place the slices of bread with just provolone face down on the turkey/stuffing.

  8. Press each sandwich together firmly. You can cover with a piece of plastic wrap or waxed paper and place a heavy iron skillet on top or simply press very firmly with your hand. If desired, cut off the bread crusts.

  9. Carefully dip each sandwich in the egg mixture being sure to coat both sides well.

  10. Over medium high heat melt coconut oil in skillet. When hot, carefully place sandwiches in skillet and cook until nicely browned. Flip sandwiches and brown the other side.

  11. Remove from skillet, cut each sandwich in half or fourths. Serve with apricot cranberry dipping sauce.

Apricot Cranberry Dipping Sauce

  1. Stir apricot preserves into whole berry cranberry sauce in approximately 1 to 4 ratio of preserves to cranberry sauce. Mix well.