Save Those Leftovers…..
In just two days Thanksgiving will have come and gone for yet another year. Before the days dishes will even be finished you will probably mentally putting together your Christmas meal menu. Not so fast! You can’t let the day after, or in my family’s case the night of, come and go without putting your Thanksgiving leftovers together in a patchwork of yumminess. Now most of you probably just make a classic turkey sandwich on your favorite bread, you may even be one of the rebels that puts cranberry sauce on your sandwich, but your sandwich is nothing like the leftover sandwich that I am going to share with you today.
I have been eating my leftover turkey sandwiches with cranberry sauce for years. I am just a sucker for sweet and savory foods and that combo just takes the cake, or the turkey. 😉 This year I wanted to do something a little different. There is nothing wrong with breaking tradition to experiment, and upgrade, with said tradition. This sandwich is proof that with a little imagination you can improve on even the best recipe. Creating this recipe went through so many different levels of creativity that I finally had to land on one, but I’m thinking that the possibility of others is not off the table just yet. But for now, I want you to sink into what could be your new favorite, traditional, after Thanksgiving comfort sandwich.
Last year I created a ham and cheese Monte Cristo which was absolutely out of this world. Who knew that dipping a sandwich in eggs and milk, like you would French toast, would actually be a thing? Thus, the inspiration for today’s sandwich. During my year of plant based eating I discovered my deep loved for jarred jalapeño peppers. Because of this it seemed like a no brainer to add a little spice to this sandwich. Like any other Monte Cristo, this sandwich couldn’t stand alone without a sauce on the side to dip it in. Most of these types of sandwiches are dipped in maple syrup, but I am just cranberry crazy, so I had to stick with the theme. This particular sandwich doesn’t have mustard on it like a traditional Monte Cristo so I had to have it on the outside. I mixed spicy brown mustard with whole cranberry sauce and I must warn you, to do this sandwich justice, you cannot eat it without the sauce. Ok, you can, especially if it is cold, but when it is fresh, and hot, this sauce just brings it all together.
There aren’t any tips or tricks for this sandwich, it is so easy to throw together. Just make sure that the French bread you buy is the thin sliced. I used the center pieces, but you can use whatever size pieces that you would like. For the cranberry sauce you can use mine, canned whole cranberry sauce (I know, I know), or your own favorite recipe. I just put one slice of cheese on top of the turkey, but if you are a crazy cheese lover you can put one under the turkey, and one on top of the turkey. It will also “glue” the turkey to the bread a little bit better. I like big pieces of jalapeno, so I just took one slice and cut it in half, but if you like a more evenly dispersed heat feel free to mince the peppers and spread across the sandwich. No matter how you choose to make it, it will be a sandwich you will never forget, so get cooking and then sit back, relax, and enjoy!
What is your favorite way to use up Thanksgiving leftovers?
Turkey & Cranberry Monte Cristo
By Angie Gouchenour
6 slices thin cut French bread (I used center pieces)
3/8 cup whole cranberry sauce (1 Tablespoon for each slice of bread)
¾ cup shredded leftover turkey ( ¼ cup for each sandwich)
3 jarred jalapenos cut in half (2 halves for each sandwich)
3 slices thin provolone cut in half (See note above for cheesier) (2 halves for each sandwich)
2 Tablespoons milk (I used unsweetened vanilla cashew milk)
Dash of cinnamon
½ teaspoon coconut oil for the pan
Dipping sauce: 2 Tablespoons whole cranberry sauce and 1 Tablespoon spicy Dijon mustard
Lay out your six slices of bread and spread 1 Tablespoon of whole cranberry sauce on each piece
Top each with ¼ cup of turkey
Place two jalapeno halves on top of the turkey
Layer two provolone halves over lapping on top of the jalepenos
Top with a cranberry covered slice of bread sauce down
In a medium fry pan melt the coconut oil over medium heat
While the pan is heating whisk together the egg, milk, and ground cinnamon together until the mixture is a nice pale yellow
Take one sandwich and carefully dip it in the egg mixture, then flip it over and dip the other side (Make sure the filling doesn’t fall out)
Gently place in the pan and brown one side, carefully flip the sandwich over holding the uncooked side until it touches the pan to keep the filling inside.
Repeat (You can cook two sandwiches at once)
Serve hot with sauce (See above)
Store leftovers in the fridge for up to a week. These are also really good cold.