TURKEY MONTE CRISTO

Chattanooga Times Free Press - Parade - - Stay Healthy -

Pre­heat oven to 400°F. Line a bak­ing sheet with a non­stick bak­ing mat; brush with 2 Tbsp soft­ened but­ter. In a 13-by-9inch bak­ing dish, whisk to­gether 1¼ cups whole milk and 6 large

eggs, lightly beaten; sea­son with coarse salt and freshly ground white pep­per. Spread ½ cup cran­berry sauce (coarsely chopped if chunky) evenly on 4 (¾-inch-thick) slices white bread, such as Pull­man. Top with 12 oz

roast turkey, thinly sliced; sea­son with salt and pep­per. Sprin­kle with 4 oz grated ex­tra-sharp ched­dar

cheese. Top with 4 slices bread. Care­fully trans­fer sand­wiches to egg mix­ture. Soak, press­ing lightly with a spat­ula, 1 minute on each side. Trans­fer to pre­pared bak­ing sheet. Bake 15 min­utes. Flip and bake 7 min­utes. Let rest 5 min­utes be­fore serv­ing. Serves 4.

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