Here is a dish you can prepare any time of year, not just post-Thanksgiving. Although this sandwich is similar in style to a Monte Cristo, I’ve eliminated much of the sugar from this recipe to focus on the beer batter. I prefer to use something with a little sweetness to it such as a winter warmer or an oatmeal stout. You might think the stout/winter warmer a bit heavy, but the use of the Gruyère helps make this a sandwich that stands up to a full-bodied beer.
Active preparation time: 10 minutes
Total time: 20 minutes
Serves: 2
2 Tbs butter
3 eggs
½ cup (118 ml) Thirsty Dog 12 Dogs of Christmas
Salt
4 slices sourdough or Vienna loaf
¼ cup (59 ml) mayonnaise
8 oz (227 g) fresh sliced turkey breast
4 oz (113 g) sliced Gruyère
1 cup arugula
½ cup (118ml) of your favorite jam, jelly, or preserves (or cranberry sauce)
Preheat the oven to 350°F (177°C). Preheat a griddle or a large nonstick pan over medium heat.
Melt the butter on the hot griddle or pan. In a pie plate or shallow bowl, combine the eggs, beer, and a pinch of salt and mix well. Dip the bread slices in the egg batter and place the slices on the griddle. Cook 2–3 minutes or until golden brown. Flip the bread slices and smear 1–2 Tbs (15–30 ml) of mayonnaise on each slice of French toast. Top two slices of the French toast with the turkey, Gruyère, and arugula. Place the second piece of bread on top, transfer the sandwiches to a sheet pan, and place them in the oven to finish and crisp up.
Serve with your favorite jam or preserves to dip or spread on top.
Beer Suggestions: Pair with the remaining Thirsty Dog 12 Dogs of Christmas (Akron, Ohio). Or try such sweeter stouts as Great Divide Oatmeal Yeti (Denver, Colorado), Ninkasi Vanilla Oatis (Eugene, Oregon), or Anderson Valley Brewing Company Barney Flats Oatmeal Stout (Boonville, California).
PHOTO: CHRISTOPHER CINA