Eggnog Monte Cristos
Recipe may sound complicated -but it's not really just a lot of explain' Lucy! hee-hee.
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- 2 Tbsp
- honey mustard
- 2 Tbsp
- 9 slice
- white sandwiches bread,crust removed*
- 4 slice
- swiss cheese
- 2 slice
- gouda cheese*
- 6 slice
- leftover turkey or deli turkey
- 6 slice
- leftover ham or deli smoked ham
- 1/2 c
- 1 pinch
- each nutmeg and cinnamon
- 3 Tbsp
- 2 tsp
- granulated sugar
- 1/2 tsp
- vanilla extract
- powdered sugar for dusting, if desired
- cranberry sauce, for serving*
1Note: all asterisks* are new to this recipe on page 93 of book #3 You ordered from me for 8 dollars.
Mix the mustard and mayonnaise in a small bowl . Lay out 3 slices of the crust-less bread. Brush each slice with some of the mixture.
Top each slice with 1 slice each of the Swiss cheese, turkey, ham and 1/2 slice of gouda. Cover with another slice of bread and brush with mixture; top each sandwich with another slice each as above..Brush the remaining 3 bread slices with the mixture and place mustard side down on top of the sandwiches.
2Wrap each sandwich tightly with plastic wrap, to keep them compact.(squished) Chill in refrigerator at least 30 minutes and up to 6 hours.
3Whisk eggnog, nutmeg, vanilla,sugar,and cinnamon in a shallow dish or pie plate. Unwrap the sandwiches and dip in the eggnog mixture, turning to coat both sides throughly.
Melt 1/2 the butter in a large nonstick skillet or electric skillet over medium heat. Add the sandwiches and cook until they are golden. 3-4 minutes. Add remaining butter, flip the sandwiches and brown until golden, about 3 more minutes.
Cut sandwiches into quarters. Dust with powdered sugar and serve with heated cranberry sauce for dipping.