Eggnog Monte Cristos

Brandy Bender


I love Eggnog!!!!

pinch tips: How to Knead Dough




12 mini sandwiches


35 Min


1 1/2 Tbsp
dijon mustard
1 1/2 Tbsp
9 slice
white sandwich bread
6 slice
muenster or gouda cheese
6 slice
oven-roasted turkey (leftover or deli-sliced)
6 slice
baked ham (leftover or deli-sliced)
1/2 c
1 pinch
nutmeg, freshly grated
3 Tbsp
unsalted butter
confectioners' sugar, for dusting (optional)
cranberry sauce, for serving

Directions Step-By-Step

Mix the mustard and mayonnaise in a small bowl. Lay out 3 slices of bread and brush each with about 1 teaspoon of the mustard mixture. Top each piece of bread with 1 slice each of cheese, turkey and ham. Cover with another slice of bread and brush with another teaspoon of mustard mixture; top each sandwich with another slice of cheese, turkey and ham. Brush the remaining 3 bread slice with the mustard mixture and place mustard-side down on top of the sandwiches.
Trim the crusts, then wrap the sandwiches tightly with the plastic wrap. Chill in the refrigerator at lease 30 minutes and up to 6 hours. (wrapping the sandwiches helps kepp them compact)
Whisk the eggnog and nutmeg in a shallow bowl. Unwrap the sandwiches and dip in the eggnog, turning to coat both sides. Melt half of the butter in a large nonstick skillet over medium heat. Add the sandwiches and cook until the undersides are golden, 3 to 4 minutes. Add the remaining butter, flip the sandwiches and cook until golden on the other side, about 3 more minutes.
Cut the sandwiches into quarters. Dust with confectioners' sugar, if desired, and serve with cranberry sauce.