Turkey Monte Cristo Panini

A Thanksgiving twist on a classic sandwich. Thank you Panini Happy

3 tablespoons cranberry sauce, plus more for dipping

2 tablespoons whole grain Dijon mustard

8 slices country bread, a denser variety is best

8 slices Swiss cheese

3/4 lb sliced carved turkey

4 eggs

1/2 cup milk

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon nutmeg

Confectioner’s sugar, for dusting

 

• Preheat the panini grill to medium high heat.
• In a small bowl, whisk together the cranberry sauce and Dijon mustard.
• For each sandwich: Spread cranberry mustard on one slice of bread.
• Add a slice of Swiss cheese, a thin layer of turkey and a second sliced of cheese.
• Top with a second slice of bread to close the sandwich.
• In a shallow dish, whisk together eggs, milk, salt, pepper, and nutmeg.
• Dip each sandwich in the egg mixture, turning to coat well.
• Carefully place the sandwich onto the panini grill.
• Close the lid and grill for 4-5 minutes until the bread is lightly browned and the cheese is melted.
• Dust the tops of the panini with confectioner’s sugar and, if desired, serve with additional cranberry sauce for dipping