By 300 Sandwiches
This is what you need to make in the morning of Thanksgiving, when you somehow have digested all of the food from the night before but you are STILL STARVING! One cannot subsist on Patti Labelle’s sweet potato pie alone. Not even if your name is James Wright and you sing like a bird.
I have only made one Monte Cristo during my 300 journey, sandwich #44, right after Hurricane Sandy a few years ago. For today’s version, which I made when I visited “Good Morning America” this morning, I upgraded my old Monte Cristo to make a Thanksgiving version, adding turkey, cranberry sauce, brie and toasted walnuts. This sandwich is as good as dessert. Meaty turkey, with sweet cranberry, and toasted walnuts for crunch, and topped with a sprinkle of powdered sugar. Who needs sweet potato pie when you have this?
This sandwich is meant to be eaten in your pajamas with a mug full of coffee and the papers scattered in front of you and a Netflix guide on your tv screen. Enjoy it while there’s still some turkey left in the fridge. Family members will be just as hungry, and fighting you for the leftovers in no time.
Hereherewith, the recipe:
1/3 cup milk
1/4 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 slices bread
4 or 5 slices brie
2 teaspoons cranberry sauce
4 or 5 slices turkey
1/4 cup walnuts (optional to toast)
extra cranberry sauce, for dipping
In a small, shallow bowl, whisk together egg, milk, vanilla extract, cinnamon, and nutmeg. Set aside. Next assemble sandwich: on a workable surface, lay a slice of bread, spread on cranberry sauce, then lay on turkey, then cheese. Top with another slice of bread.
Heat a non-stick pan over low to medium heat. Carefully submerge the sandwich into the egg mixture, flip over, and submerge the other side. Place in skillet and cook for 3 minutes or until brown. Flip, and repeat. Remove from skillet, and sprinkle sandwich with light coating of powdered sugar. Slice in half, and serve. Serve with a side of cranberry sauce.