How to make a healthier Monte Cristo sandwich!

Maybe you’ve never heard of a Monte Cristo Sandwich before, but I can tell you when I first tried one, it was love at first bite! Yes, I know that it’s not a healthy sandwich, but it was worth the splurge and extra calories, (for an every “once-in-a-while” treat.) My Monte Cristo turkey waffle sandwich is a little bit more on the healthier side. The original version of this sandwich is pan or deep fried, and my version utilizes the waffle maker to bake that same crisp crust into the bread without all the oil. My inspiration for this delicious sandwich was to transform Thanksgiving leftovers into a delicious lunch for the following day. Also, the versions that I’ve enjoyed in the past, were served with raspberry jam, but I’m using leftover cranberry sauce instead.

Let’s begin!

Ingredients:

4 slices of French bread, or large country white bread.1/2 cup coconut milk (or regular milk)1 eggTurkey, sliced or choppedDesired cheese, (I used sharp cheddar)Cranberry saucePowdered sugar (for dusting)This recipe makes two sandwiches.

Instructions:

Spray a waffle iron with non-stick cooking spray and preheat on med-high. Have all your ingredients prepared and laid out, because sandwich will be assembled on the waffle iron.

In a shallow bowl, whisk together egg and milk. Dip one side of a piece of a slice of bread in the egg/milk mixture and place on pre-heated waffle iron.

Start assembling sandwich by spreading some cranberry sauce on the slice of bread that’s on the waffle iron, then add turkey and cheese on top of that. Dip one side of another slice of bread in the egg/milk mixture and place clean side on top of your sandwich, then press down waffle iron and hold.

Lid will not close all the way, hold down until most of the steaming stops and sandwich bread is crisp and golden brown.Carefully remove with fork and a spatula and place on a serving plate.

Sprinkle with powdered sugar and serve with a dollop of extra cranberry sauce.For my Cranberry Sauce recipe, click HERE.

Enjoy!

💜Julie

Monte Cristo Turkey Waffle Sandwich

My monte cristo turkey waffle sandwich is a healthier option then the original version of this sandwich, which is pan or deep fried. My version utilizes the waffle maker to bake that same crisp crust into the bread without all the oil. Transform Thanksgiving leftovers into a delicious lunch for the following day using the turkey and cranberry sauce.

Print Recipe

Prep Time 5

Cook Time 5

Total Time 10

Course lunch

Cuisine American

Calories 454 kcal

Ingredients

4 slices of French bread or large country white bread.
1/2 cup coconut milk or regular milk
1 egg
Turkey sliced or chopped
Desired cheese (I used sharp cheddar)
Cranberry sauce
Powdered sugar for dusting

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions

Spray a waffle iron with non-stick cooking spray and preheat on med-high. Have all your ingredients prepared and laid out, because sandwich will be assembled on the waffle iron.
In a shallow bowl, whisk together egg and milk.
Dip one side of a piece of a slice of bread in the egg/milk mixture and place on pre-heated waffle iron.
Start assembling sandwich by spreading some cranberry sauce on the slice of bread that’s on the waffle iron, then add turkey and cheese on top of that.
Dip one side of another slice of bread in the egg/milk mixture and place clean side on top of your sandwich, then press down waffle iron and hold.
Lid will not close all the way, hold down until most of the steaming stops and sandwich bread in crisp and golden brown.
Carefully remove with fork and a spatula and place on a serving plate.
Sprinkle with powdered sugar and serve with a dollop of extra cranberry sauce.