French Toast Turkey Sandwich
Total Time45 mins
Skill LevelBeginner
Servings4
Total Time45 mins
Skill LevelBeginner
Servings4
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Key IngredientOff the Bone Pan Roasted Turkey Breast
AboutPile this sandwich high for an all-in-one breakfast! It starts with buttery french toast, and then layered with bacon and Kretschmar’s juicy Pan Roasted Off the Bone Turkey Breast packed with flavor. Add some jam to bring it all together in an epic taste sensation. This recipe is the perfect way to use up some Thanksgiving leftovers. Breakfast is served!
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Ingredients
8 Ounces Kretschmar Pan Roasted Off the Bone Turkey Breast, Sliced 6 Slices Bacon Thick-Cut 2 Tablespoons Light Brown Sugar 1 Teaspoon Black Pepper Course Ground 3 Whole Large Eggs 1 Cup Milk 1/2 Teaspoon Vanilla Extract 1/4 Teaspoon Ground Cinnamon Kosher Salt, To Taste 4 Slices White Bread Thick Slices Country-Style 2 Tablespoons Butter Unsalted Arugula Leaves for Serving Cranberry Sauce "Left-Over"
Key IngredientOff the Bone Pan Roasted Turkey Breast
Off the Bone Pan Roasted Turkey BreastKey IngredientOff the Bone Pan Roasted Turkey Breast
Directions
1PREHEAT oven to 400°. Sprinkle bacon with brown sugar and pepper; transfer to a wire rack set inside a foil-lined rimmed baking sheet and bake until browned and crisp, 20–25 minutes. Let cool.
2WHISK eggs, milk, vanilla, cinnamon, and salt in a large baking dish. Dip bread slices into egg mnixture and let sit, turning to coat, until bread has absorbed most of the liquid, about 5 minutes.
3MELT 1 Tbsp. butter in a large skillet over medium heat. Cook 2 slices of bread until golden brown, about 3 minutes per side. Repeat with remaining 1 Tbsp. butter and 2 slices of bread.
4ASSEMBLE sandwiches using leftover cranberry sauce, Kretschmar Pan Roasted Turkey, arugula, and bacon, and cut into halves and serve.
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