Turkey Croque Monsieur Print Email

See *Lighter Version notes below to create a healthier version of these sandwiches.

8 slices sourdough or wheat bread
2 sticks butter, softened, divided (or less for lighter version*)
8 or more slices cooked white-meat turkey, or shredded turkey
4 slices Cheddar or Swiss cheese
3 eggs
1 1/2 cups milk
1 tsp salt
Dash Tabasco or other hot sauce

1) Spread 1 side of each piece of bread with butter, using about 1/2 cup. Lay slices of turkey on top of butter on 4 slices of the bread. Top with a slice of Cheddar cheese. Top with another slice of bread, butter side down.

2) In a shallow bowl, beat together eggs, milk, salt and Tabasco.

3) In a large skillet over medium-low heat, melt 1/4 cup butter. Do not let it burn. Dip each sandwich into egg mixture, coating thoroughly on both sides. Fry 2 sandwiches at a time, or as many as the skillet will hold without crowding, over medium heat, taking care not to let sandwiches burn. If you want to serve all the sandwiches at one time, keep finished ones warm in a 200-degree oven while preparing the rest.

4) Pour out the butter if it has browned bits in it, wipe skillet clean with paper towels, and add another 1/4 cup butter to the skillet. Heat butter and fry remaining sandwiches in the same fashion. Makes 4 servings. - adapted from The LA Times

*Lighter version: Step 1 - Use whole wheat bread. Do not brush the insides of the bread with butter, or simply spread softened butter thinly. Place thin slices of cheese on each side of the turkey to help the sandwich stay together. Step 3 - Use a stick free skillet and melt in a minimum amount of butter, just enough to toast the bread. Toast to brown and heat through.