Now you know the eating of the leftover bird will continue for days after Thanksgiving.That’s why you chose the big turkey as opposed to that puny little gobbler sitting in the corner of the freezer case.
This sandwich recipe has a few steps but is easy, and works for breakfast, lunch or dinner. Think of it as a glorified and savory French Toast. And there’s beer in there, so you’ll want to quaff one or two while preparing and eating. And if it’s breakfast you’re shooting for, then let the day drinking begin.
A traditional Croque Monsieur or Croque Madam sandwich uses ham slices, but if you’ve been to any number of restaurants you’ve probably seen the variation that uses turkey. The best ones I’ve had also added asparagus to the layers, so that’s how I spin my recipe. You can leave it out if you’re not a fan of that veggie, or you can layer in some cooked sliced bacon, avocado or…let your imagine run with it. I would recommend only one additional layer/flavor in addition to the turkey and cheese, however, otherwise it can be both a bit unwieldy to flip and serve, and too many flavors can get confusing.
Beer Batter Turkey Croque Madam
(makes 4 sandwiches)
Ingredients
*Beer Batter*
- 3 eggs
- 1 T. butter
- 1 cup of brown ale
- 1/8 cup flour
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. nutmeg
*Sandwiches*
- 1 lb. turkey breast meat, sliced thin
- 8 slices sourdough bread
- 6 eggs
- 8 slices Gruyere cheese, sliced thin
- 1 bunch small stalk asparagus, at least 12-16 spears, blanched
- 5 T. butter
Directions
Preheat oven to 300-degrees. On stovetop, preheat a large skillet to medium.
Have your turkey and cheese slices ready to go. Heat 2 T. butter and sauté the asparagus spears until nicely at least nicely warmed – or cooked more so, as to your preference. Put on paper towels to drain. Now your sandwich layers are prepped.
Make the sauce by melting 1 T. of butter in the microwave, and then let it cool while you continue. In a small bowl, whisk two eggs and one egg yolk, and strain into a large, shallow bowl. Add beer and spices and blend, then whisk the flour into the bowl until the batter is smooth with no lumps. Whisk in butter.
Dip four bread slices into beer batter, quickly coating both sides and letting excess drain back into the bowl. Place slices on a baking sheet and layer on turkey, asparagus (and/or other ingredients) and one slice of cheese. Dip four more bread slices and top the sandwich.
Add 4 T. of butter to the skillet and increase heat to medium high. Using a spatula, place each of the sandwiches into the hot butter, and brown the first side until nicely golden. Carefully flip the sandwiches, using your hand if necessary to keep the inside layers intact, and brown the other sides. Wipe down the baking sheet, and transfer the sandwiches to the sheet, cheese side down. Add one more slice of cheese to top of the sandwiches and place in the oven. Heat until the cheese on top gets melted.
Reduce the heat on the skillet to medium, add another T. of butter, and fry four eggs until firm, keeping yolks runny. Remove sandwiches from oven and plate. Top each sandwich with a cooked egg, poke open that yolk and let the gold flow. And oh yea, use a fork and knife!