Baked Turkey And Swiss Croque Monsieur Recipe
Ingredients
| 1 loaf unsliced white bread | ||
| 1/4 cup cream cheese, softened 50 mL | ||
| Cooked turkey | 6 Ounce, thinly sliced | |
| Swiss cheese | 6 Ounce, sliced | |
| 1/4 cup butter, softened 50 mL | ||
| Eggs | 6 | |
| 1/2 tsp each salt and dried tarragon 2 mL | ||
| Savory | 1/4 Teaspoon, dried | |
| Milk | 1/2 Cup (16 tbs) | |
| Chopped fresh parsley | ||
Directions
Slice bread into twelve 3/4 inch (2 cm) thick slices; spread 2 tsp (10 mL) cream cheese over each of six slices.
Top each with turkey, then Swiss cheese; top with remaining bread.
Spread butter over bottom of 13 x 9 inch (3 L) glass baking dish; arrange sandwiches in single layer in dish.
Whisk together eggs, salt, tarragon and savory until smooth; whisk in milk.
Ladle mixture over each sandwich, covering evenly.
Cover with plastic wrap and refrigerate for at least 90 minutes or overnight.
Bake, uncovered, in 375°F (190°C) oven for 40 to 45 minutes or until crisp, puffed and golden brown.
Let stand for 3 minutes.
Garnish with parsley.
Remove each sandwich with spatula to serve.
Top each with turkey, then Swiss cheese; top with remaining bread.
Spread butter over bottom of 13 x 9 inch (3 L) glass baking dish; arrange sandwiches in single layer in dish.
Whisk together eggs, salt, tarragon and savory until smooth; whisk in milk.
Ladle mixture over each sandwich, covering evenly.
Cover with plastic wrap and refrigerate for at least 90 minutes or overnight.
Bake, uncovered, in 375°F (190°C) oven for 40 to 45 minutes or until crisp, puffed and golden brown.
Let stand for 3 minutes.
Garnish with parsley.
Remove each sandwich with spatula to serve.
Chef
