TURKEY MONTE CRISTOS

By Jaxson

Ingredients

• 1 LB SMALL RED SKINNED POTATOES, CUT INTO 1/2" PIECES
• 1 SMALL RED ONION, THINLY SLICED
• 1 TBSP OLIVE OIL
• 1/4 TSP SALT AND PEPPER
• 8 SLICES SOURDOUGH SANDWICH BREAD
• 8 TSP HONEY DIJON MUSTARD
• 1/2 LB SLICED SMOKEY TURKEY
• 1/3 LB SLICED MUENSTER CHEESE
• 12 LEAVES OF ARUGULA OR BASIL
• 3 EGGS
• 1 TBSP MILK
• 1/8 CAYENNE PEPPER
• 1/8 TSP GROUND NUTMEG
• 2 TBSP BUTTER

Preparation

Step 1

1. HEAT OVEN TO 450
2. PLACE POTATOES AND ONIONS ON A BAKING SHEET AND TOSS WITH OLIVE OIL. SEASON WITH SALT AND PEPPER. BAKE AT 450 FOR 20 MINUTES OR UNTIL TENDER, STIRRING HALFWAY THROUGH COOKING TIME.
3. MEANWHILE, PLACE 4 SLICES OF BREAD ON A WORK SURFACE AND SPREAD EACH WITH 2 TSP MUSTARD EQUALLY DIVIDE THE TURKEY AND CHEESE OVER EACH BREAD SLICE. TOP EACH WITH 3 PIECES OF ARUGULA AND REMAINING BREAD SLICES.
4. IN A SHALLOW DISH, BEAT EGGS, MILK, CAYENNE, AND NUTMEG.
5. HEAT NONSTICK SKILLET OVER MEDIUM HIGH HEAT. ADD 1 TBSP OF BUTTER; WHEN FOAMY DIP 2 OF THE SANDWICHES IN EGG MIXTURE AND ADD TO SKILLET. COOK 3-4 MINUTES PER SIDE OR UNTIL NICELY BROWNED. REMOVE SANDWICHES.