Turkey Monte Cristos

For this 30-minute meal, fry the sandwiches on the stovetop while potatoes and onions roast in the oven. The potato side-dish is delicious with the turkey and cheese sandwiches.

Turkey Monte Cristos
Servings: 4 Prep 10 mins Bake 450°F 20 mins Cook 16 mins


  • 1 pound small red-skinned potatoes, cut into 1/2-inch pieces
  • 1 small red onion, thinly sliced
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 8 slices sourdough sandwich bread
  • 8 teaspoons honey Dijon mustard
  • 1/2 pound sliced smoked turkey
  • 1/3 pound sliced Muenster cheese
  • 12 leaves of arugula or basil
  • 3 eggs
  • 1 tablespoon milk
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons butter

Make It

1. Heat oven to 450 degrees F.

2. Place potatoes and onions on a baking sheet and toss with the olive oil. Season with the salt and pepper. Bake at 450 degrees F for 20 minutes or until tender, stirring halfway through cooking time.

3. Meanwhile, place 4 slices of bread on a work surface and spread each with 2 teaspoons of the mustard. Equally divide the turkey and cheese over each bread slice. Top each with 3 pieces of arugula and the remaining bread slices.

4. In a shallow dish, beat eggs, milk, cayenne and nutmeg.

5. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon of butter; when foamy, dip 2 of the sandwiches in the egg mixture and add to the skillet. Cook for about 3 to 4 minutes per side or until nicely browned. Remove sandwiches from skillet; keep warm. Reduce heat to medium; repeat with remaining butter and sandwiches.

6. Serve the sandwiches immediately with the roasted potatoes on the side.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 624, Fat, total (g): 30, chol. (mg): 239, sat. fat (g): 13, carb. (g): 54, fiber (g): 4, pro. (g): 32, sodium (mg): 816, Percent Daily Values are based on a 2,000 calorie diet.