Turkey Monte Cristo
When I don’t know what’s for dinner, there’s a pretty good chance this is what we’re having. I usually have a languishing half loaf of sourdough in the pantry, a block of cheese and sliced turkey in the fridge, and a jar of raspberry preserves floating about somewhere. Add a swipe of butter and a hot pan and you’ve got the most delicious, satisfying sandwich around. My kids are still a bit leary of mixing sweet and savory so they usually request that the jam be left off. Little do they know that contrast is literally THE WHOLE POINT of the sandwich. Ah, the curse of the unrefined palate. Well, at least the adults get to enjoy the wonder of contrasting flavors ;)
2 slices of sourdough bread
1-2 teaspoons of butter
2 teaspoons of raspberry preserves
4 slices of turkey (we buy Plainville Farms from Costco for a back up protein!)
1 ounce of milk cheddar cheese, sliced
Directions:
Heat a wide skillet over medium heat. Spread one side of each piece of bread with a thin smear of butter. On the other side of the bread, spread the raspberry jam. You’ll want to layer your cheese and turkey, otherwise you’ll have a slide-y sandwich mess on your hands when you try to bite in! Layer a few slices of cheese on top of the jam, then 2 pieces of turkey, then a bit more cheese, then 2 more pieces of turkey, then the rest of the cheese. Top this with the other butter and jammed slice of bread. The butter sides should be facing out. Pop the sandwich on the hot pan and let it brown one side before flipping to brown the other side. I love cooking these on our cast iron griddle so we can all eat at the same time! Cut the sandwich in half and enjoy!
