Description
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.
Ingredients
Scale
- 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
Instructions
- Spread the Moutarde aux Noix on the bread
- Pile the turkey, brie, and microgreens on one slice
- Spread cranberry sauce on other slice and marry them together.
- Lightly whisk together eggs, milk, and sugar in a shallow bowl.
- Dip sandwich in the egg wash to coat.
- 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).
- Sprinkle with powdered sugar (optional).
Notes
- 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.