Ingredients
| 4 slices toast-cut sourdough bread | |
| 1½ tablespoons English mustard | |
| 120g cooked turkey, shredded | |
| 4 tablespoons mayonnaise | |
| 50g bread and butter pickles | |
| 25g dried cranberries | |
| 60g mortadella or shaved ham | |
| 50g gouda, sliced | |
| 2 eggs | |
| 1 tablespoon milk | |
| 2 tablespoons butter |
The Monte Cristo sandwich is the American version of the croque monsieur. It’s a classic deli sandwich that traditionally features turkey, making it ideal for Christmas leftovers.
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Instructions
| 1. | Take two slices of bread and spread with mustard. |
| 2. | Mix the turkey with the mayonnaise and a pinch of salt and spread on top of the mustard. |
| 3. | Put the bread and butter pickles on top of the turkey and then scatter over the dried cranberries. |
| 4. | Lay the shaved mortadella on top, then the cheese and finish with the remaining slices of bread. |
| 5. | Crack the eggs into a bowl, add the milk and beat until smooth. |
| 6. | Heat the butter in a large pan until foaming. |
| 7. | Dip each sandwich carefully into the egg mix on both sides and place into the hot pan. |
| 8. | Lower the heat and pan-fry for 3 minutes on each side until golden brown and the cheese is beginning to melt. |
| 9. | Serve immediately on their own or with a light salad. |
Food styling, recipes & photography David Neville