Monte Cristo Sandwiches with Smoked Turkey and SpinachRecipe by Jamie Purviance

Ingredients

• 5 tablespoons Dijon mustard, divided
• 8 slices rustic country-style white bread, each about ½ inch thick
• 8 slices sharp or extra-sharp white cheddar cheese
• 8 slices smoked turkey, 10 to 12 ounces total
• 1-⅓ cups loosely packed fresh baby spinach leaves
• 4 large eggs
• Unsalted butter

Instructions

1. Prepare the grill for direct cooking over medium-low heat (about 350°F) and preheat the griddle. 

2. Spread ½ tablespoon of the mustard on each of the bread slices, using 4 tablespoons total. Place one cheese slice, then two turkey slices, then ⅓ cup baby spinach leaves on top of four of the bread slices, folding the ingredients so they don’t hang over the edges of the bread. Top each with a second cheese slice. Cover with the remaining four bread slices, mustard side down, pressing the sandwiches together so they adhere.

3. In a large bowl whisk the eggs and the remaining 1 tablespoon mustard.

4. Holding a sandwich firmly together dip it into the egg mixture, turning to coat both sides generously and allowing the egg mixture to soak into the bread slightly. Place the sandwich on a rimmed baking sheet. Repeat with the remaining sandwiches and batter.

5. Add 1 tablespoon butter to the griddle to melt. Working in batches if necessary, place the sandwiches on the griddle and grill over direct medium-low heat,with the lid closed, until the bottoms of the sandwiches are golden brown, 2 to 3 minutes. Turn the sandwiches over and continue grilling, with the lid closed, until golden brown on the bottom and the cheese is melted, 2 to 3 minutes more, watching closely to avoid burning. Remove the sandwiches from the griddle. Repeat with any remaining sandwiches, adding a second tablespoon of butter to the griddle if necessary. Serve right away.