FRENCH TOAST TURKEY SANDWICH
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I made this French Toast Turkey Sandwich for my eldest chicklet following Canadian Thanksgiving back in October and it was an absolute hit. In fact, I’m looking forward to Christmas leftovers so I can make it again!
That being said, this concept would be great with just about any sandwich — think cheese & ham, vegan turkey, bacon & scrambled egg, etc. I have even done an air-fryer peanut butter version. So try a French toast sammie with your favourite fixings and let me know how it goes!
Ingredients for 2 sandwiches:
2 pasture-raised eggs
2 Tbsp half-and-half cream (or substitute dairy or non-dairy milk)
1/4 tsp salt
4 slices sourdough or sandwich bread (I used multigrain sourdough here)
4 slices cheese (Swiss, Gouda, Provolone, Havarti, Mozzarella, and white cheddar would all work well, or substitute dairy-free if needed)
sliced turkey (enough for 2 sandwiches)
2 Tbsp cranberry sauce (optional)
handful of broccoli micro greens (optional)
2 tsp avocado mayo (optional)
spray avocado oil or 1-2 Tbsp butter for cooking
Directions:
In a medium bowl, whisk together eggs, cream, and salt.
Make 2 sandwiches by layering bread with cheese, turkey, cranberry sauce, microgreens, plus a second slice of cheese and bread. Press down firmly. Spread a touch of mayo on the outside of each slice if desired.
Spray skillet generously with oil (I used avocado oil) and preheat over medium heat. Melt butter in pan instead of oil if preferred.
For both sandwiches, dip each side in the egg mixture then place in the skillet. Push down with a spatula and cook for approximately 3 minutes, or until the bottom is nicely golden and crispy.
Flip, press down with the spatula again, and cook on the other side for another 3 minutes or until golden and the cheese is melted.
Serve immediately with a side salad and additional cranberry sauce.
