Local restaurants do a slightly different take on this (of course, it can no longer be called a croque monsieur). Take a freshly baked sub roll, spread a layer of gravy on the inner sides, layer with thinly sliced turkey, stuffing and cranberry sauce/relish. The egg dip is optional; around here, most delis do not do it. Heat until both sides are browned and the turkey is warmed. It is actually quite tasty chilled and “brown bagged” for lunch.