Turkey and Goat Cheese Monte Cristo Sandwiches

turkey goat cheese monte cristo

I enjoy any sort of variation of a grilled cheese for the most part.  We are big fans of this sandwich in our house.  I’ve made it a few times already, and it never disappoints.  I am now obsessed with red pepper jelly and just keep thinking of new things that I can put it on.  Thank you to Lindsay and Taylor of Love and Olive Oil for introducing me to it.  I never knew what a delicious condiment I was missing out on!

This recipe is from Lindsay and Taylor’s latest book, Breakfast for Dinner.  This is a fantastic cookbook.  They’re last book, The Cookie Dough Lover’s Cookbook was really cute, but I didn’t feel like I would realistically make a lot of the recipes out of it.  This book, however, is a keeper.  I haven’t come across a recipe in it yet that I didn’t want to try!  And if they’re all as good as this sandwich, I know we won’t be disappointed.

Turkey and Goat Cheese Monte Cristos, makes 4 sandwiches

adapted from Breakfast for Dinner

2 eggs
1/3 cup milk
1/4 tsp salt
8 slices of bread
4 ounces goat cheese, softened
1/4 cup hot red pepper jelly
8 slices roasted turkey
2 tablespoons unsalted butter (omit salt if using salted butter)

Whisk together eggs, milk and salt in a small bowl.  Heat a large nonstick skillet over medium heat.

For each sandwich, spread 2 tablespoons goat cheese onto 1 sliced of bread, followed by 1 tablespoon pepper jelly on the other slice of bread.  Top with 2 slices of turkey and sandwich the bread together.  Generously brush tops of sandwiches with egg mixture.

Add butter to hot skillet; when it is melted and sizzling, arrange sandwiches in the skillet, egg side down.  Brush the top of each sandwich with remaining egg mixture.  Cook for 3 to 4 minutes, then flip, cooking until both sides are golden brown.  Cut sandwiches in half and serve.

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