Preparation Method: 
Product Type: 
Turkey Ham
Roasted Turkey Breast

Nutrition Facts

  • Total Calories 1130
  • Calories from Fat 460
  • Total Fat 51 g
  • % Daily Total Fat 78
  • Saturated Fat 27 g
  • % Daily Saturated Fat 135
  • Cholesterol 315 g
  • % Daily Cholesterol 105
  • Sodium 3760 mg
  • % Daily Sodium 157
  • Total Carbohydrates 107 g
  • % Daily Total Carbohydrates 36
  • Dietary Fiber 6 g
  • % Daily Dietary Fiber 24
  • Sugars 20 g
  • Protein 62 g
  • % Daily Protein 40
  • % Daily Vitamin C 35
  • % Daily Calcium 70
  • % Daily Iron 35

Monterey Monte Cristo

Sandwich recipe provided by Sara Lee Refrigerated Foods.

canned pineapple tidbits, well drained:
2 Cups
canned mango, drained and diced:
2 Cups
red onion, finely diced:
1/2 Cup
salsa base:
1/2 Cup
fresh lime juice:
1/4 Cup
peach preserves, (commercially prepared):
1/2 Cup
fresh cilantro, chopped:
2 Tablespoons
cream cheese, softened:
8 Ounces
heavy cream:
3 Tablespoons
scallions, minced:
3 Tablespoons
fresh thyme, chopped:
1 Teaspoon
fresh garlic, minced:
1 Teaspoon
kosher salt:
1/4 Teaspoon
freshly ground black pepper:
1/8 Teaspoon
sourdough bread:
20 Slices
2-1/2 Pounds
20 1/2-Ounce Slices
red onion:
10 Thin Slices
canned roasted red pepper, well drained & julienned:
3/4 Cup
Muenster cheese:
10 1-Ounce Slices
Monterey Jack cheese:
10 1-Ounce Slices
Dijon mustard:
1/4 Cup
whole milk:
2 Cups
6 Large
1/2 Cup
baking powder:
1 Tablespoon
unsalted butter, melted:
As needed
powdered sugar:
As needed
Pineapple Mango Salsa

Combine pineapple, mango, red onion, salsa base, lime juice, peach preserves and cilantro in bowl. Toss gently to blend. Cover and hold chilled.

Herbed Cream Cheese Spread

Process cream cheese, heavy cream, scallions, thyme, garlic, salt and pepper in a food processor until well blended and smooth. Cover and hold chilled.


For each sandwich, place 1 slice bread on flat work surface. Spread with 1 tablespoon Herbed Cream Cheese Spread. Top with 4 ounces sliced turkey, 2 slices turkey ham, 1 slice red onion, 1 tablespoon red pepper, 1 slice each of Muenster and Monterey Jack cheeses and 1 tablespoon mustard. Close sandwich with second slice bread.


Prepare batter by whisking together milk, eggs, flour and baking powder.

Heat butter in nonstick skillet. Quickly dip each side of sandwich into batter, coating the sandwich bread evenly.

Grill sandwich on one side until evenly browned; turn and lightly brown other side.


Slice sandwich into equal thirds and place on plate. Dust with powdered sugar.

Portion 1/3-cup Pineapple Mango Salsa into individual ramekin and place on plate. Serve immediately.