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1 loaf French or Italian bread, cut diagonally into 8 long, thin slices
4 tbsp. mayonnaise
8 (1 oz.) slices Muenster cheese
1/2 lb. cooked leftover turkey, thinly sliced
2 eggs
1/4 c. milk
2 tbsp. vegetable oil

1. Spread one side of each slice of bread with mayonnaise. Top each with slice of cheese. Make 4 sandwiches, sandwiching the turkey between 2 slices of the bread, cheese side on inside of sandwich.

2. Beat together eggs and milk in shallow bowl or pie plate.

3. Heat oil in large skillet. Dip sandwiches on both sides into egg mixture. Fry sandwiches in skillet, turning once until browned on both sides. Dip sandwich into gravy as you eat.


Cranberry, potato turkey sandwich



2 thick slices  bread, toasted

2 thick slices left over roasted turkey

2 tablespoons left over cranberry sauce

2 tablespoons left over mashed sweet potato

1 teaspoon chopped fresh sage



Lay the 2 slices of  toast side by side and spread the cranberries on one slice and spread the mashed sweet potato on the other slice and sprinkle with the fresh sage and place the turkey on the cranberry side and top with the sweet potato side and cut on the diagonal and eat.

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