Turkey, Cranberry, and Brie Monte Cristo Sandwiches
By Matthew FairmanPublished on September 3, 2024
Time
50 minutes
Yield
Serves 4
Ingredients
Before You Begin
Hearty white sandwich bread can be substituted for the brioche if you prefer. Note that the bread should be lightly toasted before assembling the sandwiches. Be sure that your Brie is well chilled before cutting off the rind and slicing it; if it's still too soft, freeze it for 15 minutes to firm it up.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Whisk eggs, milk, 2 tablespoons sugar, vanilla, cinnamon, and salt together in 8-inch square baking dish. Set wire rack in rimmed baking sheet.
- Arrange toasted brioche in single layer on clean counter. Spread cranberry sauce evenly over 4 slices. Divide Brie slices into 4 equal portions and arrange evenly over cranberry sauce. Divide turkey into 4 equal portions and arrange over Brie, folding and bunching turkey as needed so slices don't lie flat. Spread mustard evenly over remaining 4 slices brioche and place on top of turkey, mustard side down.
- Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Using both your hands, briefly dip each side of 2 sandwiches in egg mixture, allowing excess egg mixture to drip off, then place in skillet. Cook sandwiches until deep golden brown on first side, 3 to 5 minutes. Flip sandwiches; add 1 tablespoon butter to skillet; and continue to cook, tilting pan to distribute butter evenly, until second side is deep golden brown, 3 to 5 minutes longer. Transfer sandwiches to prepared rack. Repeat dipping and cooking with remaining 2 sandwiches. (Second pair of sandwiches will cook faster than first.)
- Bake all 4 sandwiches until Brie is fully melted, about 5 minutes. Remove sandwiches from oven. Using fine-mesh strainer, dust sandwiches evenly with remaining 1 tablespoon sugar. Using serrated knife, cut sandwiches in half diagonally. Serve warm with extra cranberry sauce.
Time
50 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
This is a post-Thanksgiving rendition of a classic Monte Cristo. For our version of this iconic sandwich, we wanted roast turkey; luscious, molten cheese; lightly sweet, custardy, golden-brown French toast exteriors; and the overall perfect balance of sweet and savory. We started by replacing the classic ham with thinly sliced turkey (leftovers from Thanksgiving work great). Swapping out the standard deli Swiss cheese for soft, buttery Brie meant that the cheese in these griddled sandwiches melted easily and thoroughly, staying gooey and creamy until the last bite. Lightly toasting our slices of brioche sandwich bread before assembling the sandwiches gave them enough structure to hold up through frying and flipping. Toasting also dried the bread slightly, enabling it to readily soak up the French toast dip of milk, egg, sugar, vanilla, and cinnamon. A bit of sharp, tangy Dijon and a slick of tart cranberry sauce completed this landmark sandwich's sweet-salty flavor profile.
Before You Begin
Hearty white sandwich bread can be substituted for the brioche if you prefer. Note that the bread should be lightly toasted before assembling the sandwiches. Be sure that your Brie is well chilled before cutting off the rind and slicing it; if it's still too soft, freeze it for 15 minutes to firm it up.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Whisk eggs, milk, 2 tablespoons sugar, vanilla, cinnamon, and salt together in 8-inch square baking dish. Set wire rack in rimmed baking sheet.
- Arrange toasted brioche in single layer on clean counter. Spread cranberry sauce evenly over 4 slices. Divide Brie slices into 4 equal portions and arrange evenly over cranberry sauce. Divide turkey into 4 equal portions and arrange over Brie, folding and bunching turkey as needed so slices don't lie flat. Spread mustard evenly over remaining 4 slices brioche and place on top of turkey, mustard side down.
- Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Using both your hands, briefly dip each side of 2 sandwiches in egg mixture, allowing excess egg mixture to drip off, then place in skillet. Cook sandwiches until deep golden brown on first side, 3 to 5 minutes. Flip sandwiches; add 1 tablespoon butter to skillet; and continue to cook, tilting pan to distribute butter evenly, until second side is deep golden brown, 3 to 5 minutes longer. Transfer sandwiches to prepared rack. Repeat dipping and cooking with remaining 2 sandwiches. (Second pair of sandwiches will cook faster than first.)
- Bake all 4 sandwiches until Brie is fully melted, about 5 minutes. Remove sandwiches from oven. Using fine-mesh strainer, dust sandwiches evenly with remaining 1 tablespoon sugar. Using serrated knife, cut sandwiches in half diagonally. Serve warm with extra cranberry sauce.
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