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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.
Ingredients
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2 tablespoons unsalted butter, softened, for brushing
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6 large eggs, lightly beaten
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1 ¼ cups whole milk
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Coarse salt and freshly ground white pepper
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½ cup cranberry sauce, coarsely chopped if chunky
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8 ¾ -inch-thick slices white bread, such as Pullman
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12 ounces thinly sliced roast turkey
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4 ounces extra-sharp cheddar, grated
Directions
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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.
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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.
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Transfer to baking sheet; bake 15 minutes. Flip and bake 7 minutes more. Let rest 5 minutes before serving.
Cook's Notes
It's best to start with an excellent-quality whole loaf of Pullman bread, so you can cut it into the thick slices that make this sandwich so good.