TURKEY MONTE CRISTO
If you like French toast and grilled cheese, you'll love a Monte Cristo. This sandwich is usually pan-fried, but baking it instead means you can use less butter and make several at the same time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 45m
Yield Makes 4 sandwiches
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with a nonstick baking mat; brush with butter. In a 9-by-13-inch baking dish, whisk together eggs and milk. Season with salt and pepper.
- Spread cranberry sauce on 4 slices of bread. Top with turkey; season with salt and pepper. Sprinkle cheese evenly over turkey. Top with remaining bread slices. Carefully transfer sandwiches to egg mixture and soak, pressing lightly with a spatula, 1 minute a side.
- Transfer to baking sheet; bake 15 minutes. Flip and bake 7 minutes more. Let rest 5 minutes before serving.
OPEN-FACED TURKEY SANDWICH
It doesn't get much cozier than these delightful suppertime sandwiches. They're an easy way to use up leftover turkey, and I love the way the thick toast soaks up the creamy sauce. -Carol Hull, Hermiston, Oregon
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, heat butter over medium-high heat; saute onion and celery until tender, 4-6 minutes. Stir in flour until blended; cook and stir until golden brown. Gradually stir in stock and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 4-6 minutes., Add cream cheese, peas, turkey, salt and pepper; cook and stir until blended and heated through. Serve over toast. If desired, top with tomato and parsley.
Nutrition Facts : Calories 488 calories, Fat 24g fat (13g saturated fat), Cholesterol 135mg cholesterol, Sodium 917mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 3g fiber), Protein 32g protein.
FRENCH-TOASTED HAM, TURKEY AND CHEESE SANDWICH
These are delicious! the following ingredients are for 6 sandwiches. Make certain to use a firm bread like Italian, pumpernickle or rye, the regular soft sliced sandwich bread will not hold up well to this.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Spread the inside of each slice of bread with prepared mustard.
- In a shallow dish combine the milk eggs, salt and pepper; whisk to combine thoroughly.
- Make 6 sandwiches layering 1 slice ham, 1 slice turkey and 1 slice cheese (can use more more).
- Lightly brush the outside of the sandwiches with melted butter.
- Melt butter in a skillet over low heat.
- Dip the sandwich/s in the milk/egg mixture, turning to coat each side.
- Brown in the skillet.
FRENCH TOAST TURKEY SANDWICH
The fastest way to turn turkey into breakfast: eat it on French toast.
Provided by Todd Ginsberg of Fred's Meat & Bread, Atlanta
Categories Bon Appétit Sandwich Kid-Friendly Egg turkey Small Plates
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Sprinkle bacon with brown sugar and pepper; transfer to a wire rack set inside a foil-lined rimmed baking sheet and bake until browned and crisp, 20-25 minutes. Let cool.
- Whisk eggs, milk, vanilla, cinnamon, and salt in a large baking dish. Add bread slices and let sit, turning to coat, until bread has absorbed most of the liquid, about 5 minutes.
- Melt 1 Tbsp. butter in a large skillet over medium heat. Cook 2 slices of bread until golden brown, about 3 minutes per side. Repeat with remaining 1 Tbsp. butter and 2 slices of bread.
- Assemble sandwiches using leftover cranberry sauce, leftover turkey, arugula, and bacon, and cut in half.
HOT BROWN-STUFFED FRENCH TOAST
This savory spin on baked French toast has all the components of a Kentucky hot brown--tender turkey, juicy tomato, thick slices of white bread, meaty bacon and a generous drizzle of mornay sauce that's broiled until golden. The savory custard base not only keeps the bread moist (no one likes a dry sandwich), but also adds another layer of flavor. We used a combination of grated pecorino and shredded sharp Cheddar for the mornay sauce; the pecorino is a classic addition to the hot brown, while the Cheddar adds creaminess and browning. Top with more pecorino, fresh parsley and a pinch of paprika, and you'll have hot browns for a crowd!
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F; lightly spray a 9-by-13-inch metal baking pan with nonstick cooking spray.
- Whisk together the half-and-half, eggs, 2 tablespoons of the pecorino, 1/4 teaspoon of the nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl until smooth and combined. Lay 7 slices of bread on a cutting board. Sprinkle 1 heaping tablespoon shredded Cheddar on top of each slice. Top each with 2 slices of tomato, then 2 slices of turkey, folding the turkey as needed to fit. Place the remaining 7 slices bread on top to form 7 sandwiches. Cut each sandwich in half diagonally. Dip both sides of each sandwich half into the custard mixture and transfer to the prepared baking pan, arranging in 2 long shingled rows. Pour any remaining custard over the sandwiches.
- Spray a large piece of foil with nonstick spray. Place the foil sprayed-side down on top of the baking pan, crimping the sides of the foil around the pan to seal. Bake for 30 minutes. Remove the foil and bake until the custard is set but still slightly jiggly, about 10 minutes more. Remove the baking pan and switch the oven to broil.
- Meanwhile, add the bacon to a large nonstick skillet and set over medium heat. Cook, stirring occasionally, until light golden and almost completely rendered, 8 to 12 minutes (it will cook the rest of the way and crisp up under the broiler). Remove with a slotted spoon to a paper towel-lined plate to drain.
- Next, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook until bubbling and no longer raw, 1 to 2 minutes. While continually whisking, slowly pour in the milk. Cook, whisking continuously, until thickened, about 2 minutes. Add the remaining Cheddar (about 1 cup), 2 tablespoons pecorino, 1/8 teaspoon nutmeg, 3/4 teaspoon salt and several grinds of pepper and whisk until combined. Remove from the heat and cover to keep warm.
- When the French toast is baked, pour the cheese sauce over it, making sure the bread is evenly coated, then sprinkle with the chopped bacon. Broil until bubbling at the edges and light golden brown, 3 to 4 minutes. Sprinkle with the parsley, paprika and another couple pinches of pecorino.
FRENCH TOAST SANDWICH
A twist on the traditional French toasts with a little vanilla custard, confectioners' sugar, and whipped cream topped with fruit. Excellent for tea parties.
Provided by Celestial
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 46m
Yield 8
Number Of Ingredients 12
Steps:
- Whisk eggs, 3 tablespoons milk, white sugar, and vanilla extract together in a shallow bowl until smooth.
- Heat 1/4 inch of oil in a large saucepan over medium heat.
- Dip 4 pieces of bread in egg mixture and fry until golden brown, about 2 minutes per side. Repeat with remaining pieces.
- Combine 2 tablespoons of milk with custard powder in a small bowl; stir until smooth. Bring remaining milk to a boil in a small saucepan. Stir custard mixture into the saucepan. Reduce heat and cook, stirring frequently, until custard thickens, about 5 minutes.
- Place 8 bread toasts on a shallow tray. Spread custard over each piece. Cover with remaining 8 toasts to form a sandwich. Dust with confectioners' sugar. Top each sandwich with a dollop of whipped cream and a strawberry. Insert a toothpick through the fruit to hold the sandwich together.
Nutrition Facts : Calories 166 calories, Carbohydrate 24.5 g, Cholesterol 52.2 mg, Fat 6 g, Fiber 0.7 g, Protein 4 g, SaturatedFat 1.8 g, Sodium 122.6 mg, Sugar 15.9 g
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- Preheat oven to 400°. Sprinkle bacon with brown sugar and pepper; transfer to a wire rack set inside a foil-lined rimmed baking sheet and bake until browned and crisp, 20–25 minutes. Let cool.
- Whisk eggs, milk, vanilla, cinnamon, and salt in a large baking dish. Add bread slices and let sit, turning to coat, until bread has absorbed most of the liquid, about 5 minutes.
- Melt 1 Tbsp. butter in a large skillet over medium heat. Cook 2 slices of bread until golden brown, about 3 minutes per side. Repeat with remaining 1 Tbsp. butter and 2 slices of bread.
- Assemble sandwiches using leftover cranberry sauce, leftover turkey, arugula, and bacon, and cut in half.
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