Turkey Monte Cristo Sandwich

Ingredients

• 2 Tbsp unsalted butter, softened
• 1¼ cups whole milk
• 6 large eggs, lightly beaten
• Coarse salt and freshly ground white pepper, to taste
• ½ cup cranberry sauce, coarsely chopped if chunky
• 8 (¾-inch-thick) slices white bread, such as Pullman
• 12 oz roast turkey, thinly sliced
• 4 oz grated extra-sharp cheddar cheese

Directions

1.      Preheat oven to 400°F. Line a baking sheet with a nonstick baking mat; brush with butter.

2.      In a 13 x 9-inch baking dish, whisk together milk and eggs; season with salt and pepper.

3.      Spread cranberry sauce evenly on 4 bread slices. Top evenly with turkey; season with salt and pepper. Sprinkle evenly with cheese. Top with remaining bread slices. Carefully transfer sandwiches to egg mixture. Soak, pressing lightly with a spatula, 1 minute on each side. Transfer to prepared baking sheet. Bake 15 minutes. Flip and bake 7 minutes. Let rest 5 minutes before serving.

Serves 4 / Total Time 35 min. / Active Time 15 min.

BBQ Turkey and Stuffing Waffles

with Crispy Onions and Cranberry-Jalapeño Mayo

Ingredients

• 1 cup mayonnaise
• ¼ cup leftover cranberry sauce
• 1 Tbsp Dijon mustard
• 1-2 Tbsp chopped pickled jalapeños
• ½ tsp granulated garlic
• Salt and black pepper, to taste
• 2 large eggs, whisked
• 2 Tbsp butter, melted and cooled
• 4 cups leftover stuffing, crumbled
• Vegetable oil, for waffle iron
• ¾ lb roast turkey, sliced
• 1½ tsp barbecue rub spice blend
• 12 slices cooked bacon
• 1 Roma tomato, cut into 8 slices
• Leftover French-fried onions
• 4 sunny-side-up fried eggs

Directions

1. In a small bowl, combine first 6 ingredients; refrigerate. Preheat waffle iron.
2. In a large bowl, combine eggs and butter. Stir in stuffing. Brush top and bottom of waffle iron with vegetable oil. Firmly pack waffle iron with stuffing mixture
3. Close and cook 8-10 minutes or until golden brown and easily lifted out of iron. Remove and separate into 4 waffles.
4. Heat a griddle or grill pan to medium-high; brush with oil. Coat turkey in BBQ rub. Cook until caramelized, about 2 minutes on each side. Spread waffles evenly with cranberry mayo. Top each with 3 slices bacon, 2 slices tomato, turkey and a sprinkling of fried onions. If desired, top with eggs.

Serves 4 / Active Time 30 min. / Total Time 30 min.

Turkey Croissant Sandwich

with Sweet Potato and Monterey Jack

Ingredients

• ½ cup mayonnaise
• 2 tsp prepared horseradish
• 4 large croissants, halved
• ½ cup cranberry sauce
• ¾ lb roast turkey, sliced
• 1 cup stuffing
• ¾ cup mashed sweet potatoes
• 4 slices Havarti cheese
• 1 cup baby spinach

 

 

Directions

1. Preheat oven to 425°F.
2. In a small bowl, combine mayonnaise and horseradish.
3. Lay croissant bottoms cut side up on a baking sheet. Spread with horseradish mayonnaise; top with cranberry sauce. Layer evenly with turkey, stuffing and sweet potatoes; top each with a slice cheese
4. Bake 3 minutes, or until cheese is melted. Top evenly with spinach. Spread top halves of croissants with horseradish mayonnaise and place on sandwiches.

Serves 4 / Active Time15 min. / Total Time15 min.

Turkey Leftovers Panini

Ingredients

• 2 Tbsp Dijon mustard
• 2 slices sourdough sandwich bread
• 2 slices Swiss cheese
• ⅓ cup shredded leftover roast turkey
• 3 Tbsp cranberry sauce
• ⅓ cup leftover dressing
• 2 Tbsp leftover giblet gravy
• 2 Tbsp butter, softened

Directions

1. Preheat panini maker. (Or preheat a grill pan or skillet over medium-low heat.)
2. Spread mustard on both slices of bread; top each with 1 slice cheese. Layer 1 slice with turkey, cranberry sauce, dressing and gravy. Carefully unite the two halves into 1 sandwich. Spread top side of bread with 1 Tbsp butter.
3. Invert sandwich, butter side down, onto a hot panini maker. Spread top of sandwich with remaining 1 Tbsp butter. Close panini maker; grill until bread is crusty and golden, fillings are hot and cheese is melted. (If using a grill pan or skillet, top sandwich with a second heavy skillet to press it, turning the sandwich halfway through.)

Serves 1 / Active Time15 min. / Total Time15 min.

Roasted Turkey, Bacon, Onion Relish Sandwich

Ingredients

• 4 ciabatta rolls, halved
• 1 lb roast turkey breast, sliced
• 12 slices bacon, cooked
• 1 avocado, halved, pitted, peeled and thinly sliced
•  
• Onion relish:
• 2 yellow onions, thinly sliced
• ¼ cup dark brown sugar
• ½ cup red wine vinegar
• ½ cup balsamic vinegar
•  
• Aïoli:
• 1 large pasteurized egg yolk
• 1 Tbsp white wine vinegar
• 1 tsp Dijon mustard
• ½ clove garlic, minced
• ½ cup grapeseed oil
• 2 Tbsp olive oil
• ¼ tsp kosher salt
• ⅛ tsp freshly ground black

• ⅛ tsp freshly ground black pepper
• ⅛ tsp cayenne pepper

Directions

1. To make onion relish: In heavy medium pot, combine onions and enough water to cover; bring to boil. Drain. Return onions to pot; add sugar, red wine vinegar and balsamic vinegar. Bring to a simmer over medium heat. Reduce heat to low; cook, uncovered, 90 minutes or until onions are completely tender, stirring occasionally. (Liquid should be syrupy and coat onions.) Remove from heat; cool to room temperature.
2. To make aïoli: In food processor or blender, purée yolk, white wine vinegar, mustard and garlic 1-2 minutes or until smooth and creamy. Combine grapeseed and olive oil. With motor running, slowly drizzle oil mixture into processor until completely emulsified, about 2 minutes. (If aïoli gets too thick, add warm water 1 tsp at a time.) Sprinkle in salt, black pepper and cayenne. Transfer to a small bowl, cover with plastic wrap and refrigerate until ready to use.
3. Preheat oven to 350°F.
4. Place ciabatta rolls cut side up on a large baking sheet. Divide turkey evenly among bottom halves of rolls; spread onion relish over meat. Lay 3 slices bacon on each ciabatta top. Transfer baking sheet to oven; toast 5 minutes or until edges of ciabatta turn light golden brown (the turkey does not have to get hot). Remove from oven and transfer bacon to other side of ciabatta, laying on top of onion relish. Top evenly with avocado. Spread aïoli evenly on ciabatta tops, close sandwiches and slice in half.

Serves 4 / Active Time 15 min. / Total Time 1 hr. 40 min.

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