Cheesy Turkey Monte
Cristo Sandwiches
Kirkland Signature/Michael Foods
1¼ cups All Whites
or Better’n Eggs
¼ cup low-fat milk
¼ teaspoon ground nutmeg
Freshly ground pepper
to taste
8 slices rye or whole-
wheat bread
¼ cup Dijon mustard
1 8-ounce package Crystal
Farms Wisconsin Sharp
Cheddar or Havarti
Deli Slices
8 ounces sliced
smoked turkey
1 medium ripe pear or apple,
cored and thinly sliced
2 tablespoons olive oil
or butter, divided
Warm maple syrup or
apple butter, for serving
In a shallow dish, lightly beat All Whites or
Better’n Eggs, milk, nutmeg and pepper with
a fork.
On a work surface, lay out bread slices. Spread
with mustard. Top 4 pieces of bread with 1 slice
cheese, turkey, pear slices and remaining slices
of cheese. Top with the remaining bread slices,
mustard-side down.
Heat 1 tablespoon oil in a large skillet over medium
heat. Dip 2 sandwiches in the egg mixture, coating
both top and bottom. Place in the skillet and cook
for 5 minutes, or until the bottoms are browned.
Carefully turn over and cook 4 minutes longer, or
until golden brown. Heat remaining oil and repeat
with the remaining sandwiches.
Cheesy Mac and Rib Melt
Tillamook
8 cups prepared macaroni
and cheese
3 tablespoons Tillamook
unsalted butter
4 yellow onions, cut in
¼-inch strips
2 cups barbecue sauce
4 cups prepared pulled pork
16 slices buttermilk bread
24 slices Tillamook Sharp
Cheddar Cheese
SPREAD
¾ cup ( 6 ounces) Tillamook
unsalted butter,
¾ cup mayonnaise
Prepare the spread: Beat butter and mayonnaise
until well mixed.
Spread warm macaroni and cheese on a sheet
pan in a ¾-inch-thick layer. When cool, cut into
squares slightly smaller than the bread slices.
In a sauté pan, melt 3 tablespoons butter over
medium heat. Add onions and cook, stirring often,
until caramelized, about 25 minutes. Do not brown.
In a saucepan, heat barbecue sauce. Add pork
and simmer for 5 minutes.
Preheat a griddle to 350°F.
Butter one side of bread slices with spread. On the
other side of 8 slices, lay 1 slice of cheese, 1 square
of macaroni and cheese, then another slice of
cheese. Add pork and onions. Top with a cheese
slice and another slice of bread, buttered side out.
Slowly cook all sandwiches on the griddle until
golden brown on both sides. To cook faster,
place a bacon press on top of the sandwiches.
Makes 8 servings.
Note: If the griddle heat is too high it will burn
the bread. If the bread browns before the inside
becomes hot, place sandwiches in the oven at
450°F to ;nish cooking.
Recipe courtesy of Dave Danhi and the
Grilled Cheese Truck, Los Angeles.
