Somehow when I'm menu planning, I can manage to fill one week with incredibly painstaking recipes and the next with very simple meals. I typically don't notice this trend until the groceries have been purchased and it's time to cook. It seems his week has been on the easy side. Here's a sandwich recipe that took us less than 20 minutes to whip up tonight.
These sandwiches are a more modest version of the super-sweet Monte Cristo which is typically topped with powdered sugar and raspberry jam (sometimes Matt fixes his that way still!). What makes these Monte Cristos is a french toast-style bread filled with some kind of meat and cheese.
Turkey Monte Cristos
adapted from Family Circle
Makes 4 sandwiches
8 slices sourdough bread (the crustier the better!)
sliced turkey breast
4 slices muenster cheese
tomatoes (optional--we just happened to have some around)
arugula, basil, or spinach leaves
1 tbsp milk
1/4 tsp nutmeg
1/4 tsp cayenne pepper
2 tbsp butter
Assemble the sandwiches with the mustard, turkey, tomatoes (if using), muenster, and greens. Beat the eggs in a bowl with the milk, nutmeg, and cayenne.
Heat 1 tbsp of the butter in a nonstick skillet over medium-high heat until bubbly. Quickly dip each side of the assembled sandwich in the egg mixture. Fry two sandwiches for a few minutes on each side, until brown and the egg is cooked and the cheese is beginning to melt. Transfer the sandwiches to a warm oven and turn the skillet down to medium heat. Cook the other two sandwiches. Serve with your favorite kettle chips. Easy!
*Note: If you'd like to make a more traditional Monte Cristo, leave off the mustard, add ham, dust with powdered sugar at the end, and serve with raspberry jam.