Thanksgiving Monte Cristo (pauladeen)

8 slices potato bread
1/2 c mayonnaise, divided
1/2 c whole cranberry sauce, divided
1 c fontina cheese, grated
8 slices turkey, cooked
1 c baby arugula
3 eggs, lightly beaten
1/3 c whole milk
1 pinch nutmeg
2 T butter

Lay the 4 slices of the bread out on a cutting board. On each slice, spread 2 T mayonnaise and 2 T cranberry sauce. Sprinkle 2 T fontina, followed by 2 slices of the turkey on half of each sandwich. Divide the arugula among the sandwiches and sprinkle each sandwich with 2 T fontina over the arugula. Top with final bread slice and press down firmly to seal in the filling. In a large casserole dish, beat the eggs, milk and nutmeg. In a large skillet over medium heat, add butter. Dip each sandwich into the egg mix coating both sides. When butter is melted and foamy in the skillet, add sandwiches and cook on each side until golden brown. Remove from pan, drain on paper towels and rest for a few min. Cut in half and serve. Makes 4 sandwiches.


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