What’s better than French toast for breakfast and club sandwich for lunch? Have them together…anytime! Delicious way to use leftover turkey or any cold cuts from the fridge.
You can use whatever bread you have on hand but using a traditional Pullman bread (square loaf, no rounded top) or one of our delish bread recipes that are easy to make in the galley, so that you can make extra-thick slices is the best way to go. But whatever bread you use, you can’t go wrong with this tasty, filling sandwich.
INGREDIENTS
- 6 large eggs, lightly beaten
- 1 1/4 cups whole milk
- Coarse salt
- White pepper (prettier than black but use black if that is all you have)
- 1/2 cup cranberry sauce or jelly
- 8 slices of white bread, cut 3/4-inch thick
- 12 oz turkey, thinly sliced
- 4 oz extra-sharp cheddar, grated
- 2 T unsalted butter, softened
DIRECTIONS
- Prep
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment or a nonstick baking mat brushed with butter.
- Prepare batter
- In a large (9″x13:) baking dish, whisk eggs and milk.
- Season lightly with salt and pepper.
- Assemble sandwiches
- Spread cranberry sauce or jelly on 4 bread slices.
- Top each with 1/4 of the turkey
- Lightly season with salt and pepper.
- Layer 1/4 of the cheese over the turkey on each sandwich.
- Top with remaining bread slices.
- Place each sandwich into the batter and soak 1 minute a side, pressing lightly with a large spatula.
- Bake
- Place battered sandwiches onto the baking sheet.
- Bake 15 minutes.
- Remove from oven, flip, then return to oven to bake 7 minutes more.
- When lightly browned, remove from oven and allow to rest 5 minutes.
- Serve.
MORE BOAT Galley RECIPES
Want more galley kitchen recipes for your yacht charter business? Check out our all our guru recipes for your galley and other yacht charter management tips.
