Recipes Ingredients Meat & Poultry Turkey Recipes Turkey Monte Cristo 3.1 (19) 3 Reviews Turn your turkey leftovers into a delicious sandwich. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Photo: Bryan Gardner Prep Time: 20 mins Total Time: 45 mins Yield: 4 sandwiches If you like French toast and grilled cheese, you'll love a Monte Cristo. This sandwich is usually pan-fried, but baking it instead means you can use less butter and make several at the same time. Cook Mode (Keep screen awake) 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 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. 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. 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. Originally appeared: Martha Stewart Living, November 2014 Rate It PRINT