Martha Stewart may be the original lifestyle influencer, and she is certainly a familiar face in Palm Beach, but she is also the reigning queen of Thanksgiving leftovers. She has said that she starts making her famous turkey sandwiches for everyone on Thanksgiving night, often after a ten-mile walk, which may or may not be factually verifiable. What is certain is that her leftover recipes are among the best, so if you are looking for a bit of inspiration this year, Martha’s Turkey Monte Cristo is a classic that always delivers.
Photo: Bryan Gardner
Ingredients
- 2 tablespoons unsalted butter, softened, for brushing
- 6 large eggs, lightly beaten
- 1 ¼ cups whole milk
- Coarse salt and freshly ground white pepper
- ½ cup cranberry sauce, coarsely chopped if chunky
- 8 ¾ -inch-thick slices white bread, such as Pullman
- 12 ounces thinly sliced roast turkey
- 4 ounces extra-sharp cheddar, grated
Directions
Step 1
Preheat oven to 400 degrees. Line a baking sheet with a nonstick baking mat; brush with butter. In a 9-by-13-inch baking dish, whisk together eggs and milk. Season with salt and pepper.
Step 2
Spread cranberry sauce on 4 slices of bread. Top with turkey; season with salt and pepper. Sprinkle cheese evenly over turkey. Top with remaining bread slices. Carefully transfer sandwiches to egg mixture and soak, pressing lightly with a spatula, 1 minute a side.
Step 3
Transfer to baking sheet; bake 15 minutes. Flip and bake 7 minutes more. Let rest 5 minutes before serving.
Cook’s Notes
It’s best to start with an excellent-quality whole loaf of Pullman bread, so you can cut it into the thick slices that make this sandwich so good.