Monte Cristo Sandwich with Leftover Turkey

1 Tbsp. butter

8 slices hearty white bread

2 slices deli ham

Leftover turkey

4 slices Havarti cheese

4 eggs

1/3 cup milk

Powdered sugar

1/4 cup leftover cranberry sauce

2 tablespoons raspberry jam

Melt butter in a large skillet over medium heat.
Arrange bread slices on a cutting board or a plate. Top one slice of bread with a slice of deli ham, two slices of Havarti cheese, sliced or shredded turkey, and the second slice of bread.
In a bowl, whisk together the eggs and the milk.
Carefully dip each sandwich in the egg batter coating the sandwich completely. Place the coated sandwich on the hot grill pan.
Grill the sandwich for 3-4 minutes per side or until golden brown.
Meanwhile, in a bowl, combine raspberry jam and leftover cranberry sauce.
To serve, slice the sandwiches and cover each sandwich half with a dusting of powdered sugar. Serve with jam on the side.

Raspberry jam can be used in place of the cranberry sauce. Swiss or Gruyere can be used in place of the Havarti.

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