French Toast Turkey Sandwich Recipes

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with a nonstick baking mat; brush with butter. In a 9-by-13-inch baking dish, whisk together eggs and milk. Season with salt and pepper.
• Spread cranberry sauce on 4 slices of bread. Top with turkey; season with salt and pepper. Sprinkle cheese evenly over turkey. Top with remaining bread slices. Carefully transfer sandwiches to egg mixture and soak, pressing lightly with a spatula, 1 minute a side.
• Transfer to baking sheet; bake 15 minutes. Flip and bake 7 minutes more. Let rest 5 minutes before serving.

Steps:

• Make the French toast: Whisk together the eggs, milk and vanilla in a medium bowl until smooth. Place the bread slices in the bowl of egg mixture and coat both sides. Heat 2 skillets (each large enough to hold 2 slices of bread) over medium heat. Add half of the butter to each. When the butter begins to foam and brown slightly on the edges, arrange 2 slices of bread in each skillet. Cook until the undersides have browned, 3 to 5 minutes. Turn the slices over and cook for an additional 3 to 5 minutes, reducing the heat to medium-low if the bread is browning too quickly. Transfer the French toast to a plate and let cool slightly. Wipe out the skillets. Preheat the oven to 350 degrees F.
• Cook the sandwiches: Return the skillets to medium heat and add about 1 tablespoon butter to each. Allow the butter to melt and froth, swirling to coat the bottoms of the skillets. Divide the eggs between the skillets and spread evenly on the bottoms. Arrange two slices of the French toast, slightly apart, in each skillet. Cook, shaking the skillets a little bit so the eggs don't stick, until the eggs on the bottom of the skillet sear and firm up, 1 to 2 minutes.
• Finish: Divide and spread the remaining butter on the tops of the 4 slices of French toast. Slide a spatula underneath the eggs and flip everything over so the buttered French toast slices are now on the bottoms of the skillets. Season with salt. Layer on top of one piece of French toast per skillet with the cheese, ham and turkey. Slide the spatula under one slice of the French toast and fold it over the other so it looks like a sandwich! Repeat with the second skillet. Transfer the skillets to the oven until the cheese melts and the centers get hot, about 3 minutes.
• Transfer the sandwiches to a cutting board and cut each in half. Serve two halves on each plate with maple syrup for drizzling and dunking.

Steps:

• Spread the inside of each slice of bread with prepared mustard.
• In a shallow dish combine the milk eggs, salt and pepper; whisk to combine thoroughly.
• Make 6 sandwiches layering 1 slice ham, 1 slice turkey and 1 slice cheese (can use more more).
• Lightly brush the outside of the sandwiches with melted butter.
• Melt butter in a skillet over low heat.
• Dip the sandwich/s in the milk/egg mixture, turning to coat each side.
• Brown in the skillet.

Steps:

• In a large saucepan, heat butter over medium-high heat; saute onion and celery until tender, 4-6 minutes. Stir in flour until blended; cook and stir until golden brown. Gradually stir in stock and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 4-6 minutes., Add cream cheese, peas, turkey, salt and pepper; cook and stir until blended and heated through. Serve over toast. If desired, top with tomato and parsley.

Steps:

• Preheat oven to 400°. Sprinkle bacon with brown sugar and pepper; transfer to a wire rack set inside a foil-lined rimmed baking sheet and bake until browned and crisp, 20-25 minutes. Let cool.
• Whisk eggs, milk, vanilla, cinnamon, and salt in a large baking dish. Add bread slices and let sit, turning to coat, until bread has absorbed most of the liquid, about 5 minutes.
• Melt 1 Tbsp. butter in a large skillet over medium heat. Cook 2 slices of bread until golden brown, about 3 minutes per side. Repeat with remaining 1 Tbsp. butter and 2 slices of bread.
• Assemble sandwiches using leftover cranberry sauce, leftover turkey, arugula, and bacon, and cut in half.

Steps:

• Remove turkey and butter from the refrigerator an hour or so before cooking, so that they are approaching room temperature when the turkey goes into the oven.
• Heat oven to 400. Rub turkey with butter, using your fingers to slide butter under the skin. Season the turkey with salt, pepper, sage and lemon zest.
• Place turkey thighs, skin-side down, into a cast-iron skillet or medium-size oven-safe gratin pan, and roast in the oven for 30 minutes. Turn turkey thighs over, add the wine to the pan or skillet and continue roasting for another 30 minutes or so, basting occasionally, until the turkey is cooked through, golden and crisp, and an instant-read thermometer inserted in the turkey's thickest part reads in the neighborhood of 165 degrees. Remove turkey thighs from the pan, and allow to rest on a cutting board while you make the gravy.
• Heat the stock in a small pot. Drain off all but four tablespoons of the fat in the pan or gratin dish. Place pan or dish over low heat on the stove, and whisk the flour into it to make a roux. Stir the roux for 3 to 4 minutes, and then slowly start to add the stock to it, whisking as you do, until the mixture is smooth. Cook, continuing to stir, until the gravy has thickened, approximately 8 to 10 minutes. Add the cream, milk or half-and-half, stir and allow the gravy to thicken again, 2 to 3 minutes more. Season to taste with salt and pepper.
• To make the sandwiches, carve meat and skin from the turkey thighs, and assemble two separate piles. Toast the bread, and lay one slice on each plate. Put a pile of the meat on each piece of toast, spreading it across the surface of the bread. Absolutely drench each sandwich with the gravy, and serve alongside buttered peas, mashed potatoes and a dollop of cranberry sauce. For this application, canned cranberry sauce is, by etiquette, required.

Steps:

• Preheat the oven to 375 degrees F; lightly spray a 9-by-13-inch metal baking pan with nonstick cooking spray.
• Whisk together the half-and-half, eggs, 2 tablespoons of the pecorino, 1/4 teaspoon of the nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl until smooth and combined. Lay 7 slices of bread on a cutting board. Sprinkle 1 heaping tablespoon shredded Cheddar on top of each slice. Top each with 2 slices of tomato, then 2 slices of turkey, folding the turkey as needed to fit. Place the remaining 7 slices bread on top to form 7 sandwiches. Cut each sandwich in half diagonally. Dip both sides of each sandwich half into the custard mixture and transfer to the prepared baking pan, arranging in 2 long shingled rows. Pour any remaining custard over the sandwiches.
• Spray a large piece of foil with nonstick spray. Place the foil sprayed-side down on top of the baking pan, crimping the sides of the foil around the pan to seal. Bake for 30 minutes. Remove the foil and bake until the custard is set but still slightly jiggly, about 10 minutes more. Remove the baking pan and switch the oven to broil.
• Meanwhile, add the bacon to a large nonstick skillet and set over medium heat. Cook, stirring occasionally, until light golden and almost completely rendered, 8 to 12 minutes (it will cook the rest of the way and crisp up under the broiler). Remove with a slotted spoon to a paper towel-lined plate to drain.
• Next, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook until bubbling and no longer raw, 1 to 2 minutes. While continually whisking, slowly pour in the milk. Cook, whisking continuously, until thickened, about 2 minutes. Add the remaining Cheddar (about 1 cup), 2 tablespoons pecorino, 1/8 teaspoon nutmeg, 3/4 teaspoon salt and several grinds of pepper and whisk until combined. Remove from the heat and cover to keep warm.
• When the French toast is baked, pour the cheese sauce over it, making sure the bread is evenly coated, then sprinkle with the chopped bacon. Broil until bubbling at the edges and light golden brown, 3 to 4 minutes. Sprinkle with the parsley, paprika and another couple pinches of pecorino.

Steps:

• Whisk eggs, 3 tablespoons milk, white sugar, and vanilla extract together in a shallow bowl until smooth.
• Heat 1/4 inch of oil in a large saucepan over medium heat.
• Dip 4 pieces of bread in egg mixture and fry until golden brown, about 2 minutes per side. Repeat with remaining pieces.
• Combine 2 tablespoons of milk with custard powder in a small bowl; stir until smooth. Bring remaining milk to a boil in a small saucepan. Stir custard mixture into the saucepan. Reduce heat and cook, stirring frequently, until custard thickens, about 5 minutes.
• Place 8 bread toasts on a shallow tray. Spread custard over each piece. Cover with remaining 8 toasts to form a sandwich. Dust with confectioners' sugar. Top each sandwich with a dollop of whipped cream and a strawberry. Insert a toothpick through the fruit to hold the sandwich together.