Prep 10 mins
Cook 15 mins
From Food Network Kitchens. Copyright 2001 Television Food Network, G.P. All rights reserved.
- 8 slices challah (1/2 inch thick) or 8 slices brioche bread (1/2 inch thick)
- 3 tablespoons Dijon mustard
- 6 ounces smoked gouda cheese, shredded
- 12 ounces thinly sliced cooked turkey breast
- kosher salt
- fresh ground black pepper
- 1⁄2 cup whole berry cranberry sauce or 1⁄2 cup relish
- 3 large eggs
- 1⁄3 cup milk
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- To make the sandwiches: Lay the bread out on the work surface. Spread one side of each slice with the mustard. Spread half of the cheese on 4 slices of the bread. Cover with half of the turkey and season with salt and pepper to taste. Evenly spread the cranberry on the turkey on the sandwich. Top with the remaining turkey; season with salt and pepper to taste, and cover with the remaining cheese and bread. Press down slightly on each sandwich.
- In a lipped plate or dish, whisk together the eggs and milk, and season with salt and pepper to taste.
- Preheat the oven to 350 degrees F. Heat 2 large skillets over medium-low heat, add a tablespoon of both butter and oil to each pan. Dip and coat each of the sandwiches in the egg mixture and lay in the pans. Cook until golden brown, about 4 minutes per side. Transfer the sandwiches to a baking sheet and bake until the cheese is melted, about 6 to 8 minutes.
These sandwiches looked amazing, and the cheese just oozing out of the middle was so heavenly. They are delicious, but there was just a teeny tiny something missing. I am the only one in my family that thought this, my teen ate 2 full sandwiches. The tangy dressing was a perfect accompaniment to the sweet cranberry sauce. I didn't use home baked turkey, just deli turkey, so maybe that was where my ounce of disappointment came in. Truly though, this is an easy and delicious sandwich. Give it a try!
I was just going to post this sandwich, when I saw yours. This sandwich is delicious & I prefer it with challah. I love to have recipes like this for turkey leftovers, no matter what time of the year it may be. Very, very yummy. Thanks, Diane
This was pretty quick and tasty. I used olive oil instead of butter and vegetable oil. It was a little greasier than I would have liked. Next time, I can probably use a bit less oil.