Turkey Monte Cristos
For this 30-minute meal, fry the sandwiches on the stovetop while potatoes and onions roast in the oven. The potato side-dish is delicious with the turkey and cheese sandwiches.
Ingredients
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1 pound small red-skinned potatoes, cut into 1/2-inch pieces
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1 small red onion, thinly sliced
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1 tablespoon olive oil
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1/4 teaspoon salt
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1/8 teaspoon black pepper
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8 slices sourdough sandwich bread
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8 teaspoons honey Dijon mustard
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1/2 pound sliced smoked turkey
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1/3 pound sliced Muenster cheese
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12 leaves of arugula or basil
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3 eggs
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1 tablespoon milk
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1/8 teaspoon cayenne pepper
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1/8 teaspoon ground nutmeg
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2 tablespoons butter
Directions
1.
Heat oven to 450 degrees F.
2.
Place potatoes and onions on a baking sheet and toss with the olive oil. Season with the salt and pepper. Bake at 450 degrees F for 20 minutes or until tender, stirring halfway through cooking time.
3.
Meanwhile, place 4 slices of bread on a work surface and spread each with 2 teaspoons of the mustard. Equally divide the turkey and cheese over each bread slice. Top each with 3 pieces of arugula and the remaining bread slices.
4.
In a shallow dish, beat eggs, milk, cayenne and nutmeg.
5.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon of butter; when foamy, dip 2 of the sandwiches in the egg mixture and add to the skillet. Cook for about 3 to 4 minutes per side or until nicely browned. Remove sandwiches from skillet; keep warm. Reduce heat to medium; repeat with remaining butter and sandwiches.
6.
Serve the sandwiches immediately with the roasted potatoes on the side.
Nutrition information
Calories 624, Total Fat 30 g, Saturated Fat 13 g, Cholesterol 239 mg, Sodium 816 mg, Carbohydrate 54 g, Fiber 4 g, Protein 32 g.
Percent Daily Values are based on a 2,000 calorie diet
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