Monte Cristo Sandwiches with Smoked Turkey and Spinach | Grilling with Rich Monte Cristo Sandwiches with Smoked Turkey and Spinach


Monte Cristo Sandwiches with Smoked Turkey and Spinach

Posted By: Richard Wachtel
Published: November 29, 2013


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Ever have a lot of Turkey leftovers and want something really different to make? Well my friends at Weber Grills have this great recipe that would be perfect for some turkey leftovers from a big Thanksgiving meal or even something different to make on the grill: Monte Cristo Sandwiches with Smoked Turkey and Spinach.  I hope that you enjoy this great grilled sandwich recipe.

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Monte Cristo Sandwiches with Smoked Turkey and Spinach

Meal type Lunch, Main Dish
By author Jamie Purviance

Ingredients

  • 8 Slices sharp or extra-sharp white cheddar cheese
  • 8 Slices smoked turkey, 10 to 12 ounces total
  • 1-⅓ Cups loosely packed fresh baby spinach leaves
  • Unsalted butter
  • 5 heaped tablespoons Dijon mustard, divided
  • 8 thick slices rustic country-style white bread, each about ½ inch thick

Directions

Prepare the grill for direct cooking over medium-low heat (about 350°F) and preheat the griddle.
Spread ½ tablespoon of the mustard on each of the bread slices, using 4 tablespoons total. Place one cheese slice, then two turkey slices, then ⅓ cup baby spinach leaves on top of four of the bread slices, folding the ingredients so they don’t hang over the edges of the bread. Top each with a second cheese slice. Cover with the remaining four bread slices, mustard side down, pressing the sandwiches together so they adhere.
In a large bowl whisk the eggs and the remaining 1 tablespoon mustard.
Holding a sandwich firmly together dip it into the egg mixture, turning to coat both sides generously and allowing the egg mixture to soak into the bread slightly. Place the sandwich on a rimmed baking sheet. Repeat with the remaining sandwiches and batter.
Add 1 tablespoon butter to the griddle to melt. Working in batches if necessary, place the sandwiches on the griddle and grill over direct medium-low heat,with the lid closed, until the bottoms of the sandwiches are golden brown, 2 to 3 minutes. Turn the sandwiches over and continue grilling, with the lid closed, until golden brown on the bottom and the cheese is melted, 2 to 3 minutes more, watching closely to avoid burning. Remove the sandwiches from the griddle. Repeat with any remaining sandwiches, adding a second tablespoon of butter to the griddle if necessary. Serve right away.

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