Baked Turkey & Cheddar Croque Monsieur

Enjoy holiday flavours any time of year with this deliciously gooey hot sandwich.

  • Prep time: 10-15 min
  • Makes: 8 servings (or 4 very generous servings)
  • Cook time: 20-25 min

Nutritional Information

1/2 sandwich

  • Calories 365
  • Saturated Fat 7 g
  • Fat 13 g
  • Cholesterol 37 mg
  • Carbohydrates 42 g
  • Fibre 2 g
  • Sugars 5 g
  • Protein 19 g
  • Sodium 925 mg
  • Potassium* 193 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued


1/3 cup
cranberry sauce
3 tbsp
each light mayonnaise and Dijon mustard
green onions, finely chopped
2 cup
shredded cheddar cheese
slices of thick, day-old French bread
asparagus spears, thawed
slices of deli-roasted turkey
1 cup
Naturegg Simply Egg Whites, well shaken
1/2 cup
2% milk
3 tbsp
melted salted butter


  1. Preheat the oven to 400°F (200°C). Blend the cranberry sauce with the mayonnaise, mustard and onion. Stir in the cheese until well combined.

  2. Spread an equal portion of the mixture on one side of each slice of bread. Sandwich 2 slices of turkey and 3 spears of asparagus spears between two slices of bread; repeat to make 4 sandwiches.

  3. Whisk the egg whites and milk in a shallow bowl or pie plate. Soak each sandwich for 20 to 30 seconds on each side. Brush one side of each sandwich with some of the butter. Place, buttered-side-down, on a baking sheet lined with Reynolds Parchment Paper. Brush the tops of the sandwiches with the remaining butter.

  4. Bake, turning the sandwiches halfway, for 20 to 25 minutes or until golden and melty. Let stand for 5 minutes. Cut in half to serve.


  1. Substitute thinly sliced leftover roast turkey for the deli-roasted turkey.

This recipe was made with:

Naturegg Simply Egg Whites

Made from 100% pure egg whites. We mean simple.

Learn More

Tips: Whipping

Use a large spatula to gently fold in the whites, with a 'J'-stroke pattern, giving the bowl a quarter turn after each stroke.

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