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
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.