Ingredients

Lay the 4 slices of the bread out on a cutting board.

On each slice, place 2 tablespoons of the fontina, followed by 2 slices of the turkey, and 2 tablespoons of the cranberry sauce.

Equally divide the arugula leaves and place on next layer.

Top with the remaining fontina and remaining bread slices.

Press down ?rmly on sandwiches to seal in the ?lling.

In a medium bowl, beat the eggs, milk, and nutmeg.

In a large skillet over medium heat, add the butter.

Dip each sandwich into the egg mixture coating both sides.

When butter is melted in skillet, add the sandwiches and cook until golden brown.

Flip sandwich and repeat with other side, adding more butter if necessary.

Remove from pan, drain on paper towels, and let sit for a few minutes.

Cut in halves and serve.

Finally, leftover Turkey Casserole from Hellmans.

• 4 cups leftover prepared stuffing, divided
• 4 cups coarsely chopped leftover cooked turkey (about 1 lb.)
• 3/4 cup Hellmann’s® or Best Foods® Real Mayonnaise, divided
• 1/4 cup whole berry cranberry sauce
• 2 cups leftover mashed potatoes
• 1-1/2 cups shredded mozzarella cheese (about 6 oz.)

1. Preheat oven to 375°. Spray 8-inch baking dish with no-stick cooking spray. Spoon in 2 cups stuffing, then top with turkey.
2. Combine 1/4 cup Hellmann’s® or Best Foods® Real Mayonnaise with cranberry sauce; evenly spread over turkey.
3. Combine remaining 1/2 cup Mayonnaise, potatoes and cheese in large bowl. Evenly spread on turkey, then top with remaining 2 cups stuffing.
4. Bake 40 minutes or until heated through. Let stand 10 minutes before serving. If desired, garnish with dried cranberries.

Also terrific with Hellmann’s Light Mayonnaise.