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turkey thanksgiving leftovers

Leftover Thanksgiving Turkey and Brie Monte Christo

  • Author: Bull Garlington


This gluten-friendly version of the classic Monte Christo sandwich uses Brie instead of swiss cheese, and cranberry sauce instead of jam. I also swap the incredibly savory Moutarde au Noix for regular Dijon.


  • Four slices of gluten-free sandwich bread
  • 6 oz of leftover thanksgiving turkey
  • 4 oz of Brie, sliced
  • 2 tablespoons of leftover cranberry sauce
  • 2 teaspoons of Edmond Fallot Moutarde aux Noix (Walnut Dijon)
  • A generous handful of sunflower and radish micro-greens
  • 1/2 cup milk
  • 1 egg
  • 1 teaspoon sugar
  • 1 teaspoon powdered sugar (optional)
  • butter for frying


  1. Spread the Moutarde aux Noix on the bread
  2. Pile the turkey, brie, and microgreens on one slice
  3. Spread cranberry sauce on other slice and marry them together.
  4. Lightly whisk together eggs, milk, and sugar in a shallow bowl.
  5. Dip sandwich in the egg wash to coat.
  6. Heat butter in a non-stick frying pan. Fry the sandwich in the butter until crust is golden brown (about 3 to 4 minutes per side).
  7. Sprinkle with powdered sugar (optional).


  • Swap the brie for any other soft cheese; try a Stilton, or a chevre.
  • Swap the microgreens for any other soft green lettuce like bibb, or arugula, or spinach.
  • Add a slice of ham for a true Monte Christo.

Keywords: brie monte christo, thanksgiving leftovers, thanksgiving leftovers recipes