This is a great way to use two types of leftovers from your Thanksgiving meal – cranberry sauce and turkey. This moist sandwich benefits from extra protein, due to soaking it in an egg and milk mixture, similar to French toast.
1 tablespoon avocado oil
1 tablespoon of melted butter (optional)
3 large eggs, lightly beaten
½ cup reduced fat milk
Coarse salt and black pepper to taste
¼ cup cranberry sauce
4 slices of ¾ inch thick bread
6 ounces of roasted turkey
2 ounces or sliced Havarti cheese
Preheat oven to 400 degrees Fahrenheit.
Brush the baking sheet with avocado oil. Then, line the baking sheet with parchment paper and brush with avocado oil and some melted butter.
In a shallow, rimmed baking dish, whisk together eggs and milk. Add salt and pepper. Set aside.
Divide the Havarti cheese equally between two slices of bread. Top each piece of bread with 3 ounces of turkey. Divide the cranberry sauce equally among the two bread slices, and season with salt and pepper.
Top with the remaining two slices of bread.
Carefully transfer sandwiches to the egg mixture and soak for one minute per side, pressing lightly with a spatula to make sure the sandwiches are thoroughly soaked.
Transfer the sandwiches to the prepared baking sheet, and bake for 15 minutes. Flip and bake for 7 minutes more. Let sandwiches cool for 5 minutes before serving.
Serves 2-4 depending on how hungry you are!
Prep time: about 10 minutes
Total time: about 35 minutes
This post was inspired by a recipe found in Martha Stewart “Living” magazine from November 2014.
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