My favorite use of Thanksgiving planned overs. Be forewarned, this is a long one.
Here is the recipe I base my version on.
https://www.justapinch.com/recipes/main ... dwich.html
Doctored up Copycat Bennigan’s Monte Cristo Sandwich
I started with the planned over crockpot stuffing.
I then heated up a thin level of extra light olive oil in a pan
Whipped an egg and mixed into the stuffing as a binder
Shaped the stuffing to be about the same size as the keto sandwich slices and fried it up to help it hold together
Almost ready
The recipe doesn’t call for it, but I like putting Gulden’s mustard on the ham side and Best Foods mayonnaise on the turkey side
American cheese on the ham side and provolone cheese on the turkey side to start. We had some bacon left from Sunday morning, so I decided to add that to the ham side as well
Two slices of ham rolled up and split in half on one side, planned over turkey meat on the other. We’re only 3 or 4 typically for Thanksgiving, so I used Boar’s Head sliced ham from the deli. But if one has both planned over turkey and ham, this is a good use for it
I reversed the cheese I covered each side with, so both sides have a slice of American and a slice of provolone on them
I put the stuffing patty over the turkey side, as I felt the ham side would be the easier side to flip over without things falling apart and out
Triple decker assembled
I had forgotten that the sandwich holds together better if wrapped tightly in plastic wrap and allowed to sit overnight with a weight on top. So, I did it for an hour
In the refrigerator being pressed for an hour. Overnight would be better
Egg and water whipped together, salt, sugar, flour, and baking powder
to make a thick batter for dipping
After the hour under weight in the refrigerator
The recipe doesn’t say to cut the sandwich in half before dipping into the batter, but that is my memory of how Bennigan’s did it. So, the toothpicks are placed for two triangular halves
As Kenji says: “Triangles taste better!”
Pressed, picked, and sliced in half. Ready for batter
The recipe calls for deep frying, but I don’t have a dedicated deep fryer other than my turkey deep fryer, and I dislike using so much oil in a pan. I have found with gentle handling, shallow frying works fine.
Start by frying the long cut edge of each half
Continue to flip and cook the edges first. I find this helps prevent items from falling out
Last of the three edges
First full side
Flipped and doing the other side
Finished in the pan and resting on paper towels
The two halves now cut in half and showing the exposed innards
Plated for service with a dusting of powdered sugar and planned over cranberry sauce for dipping instead of the usual raspberry preserves
Truthfully, I wound up giving one quarter to
@Savor Dam. I should have given him half of the sandwich and I would have still been satiated.
