eggnog monte cristos

★★★★★ 1 Review
kitchenChatter avatar
By Pat Duran
from Las Vegas, NV

This recipe is revised and added to from Book 3 of Kitchen Chatter. The one sent out to several of you- Just a little different you can pencil in if you like it's on page 93. Hope you like these new additions. But both versions are very good! Recipe may sound complicated -but it's not really just a lot of explain' Lucy! hee-hee.

★★★★★ 1 Review
serves 12 mini or 4 whole
prep time 20 Min
cook time 15 Min
method Pan Fry

Ingredients For eggnog monte cristos

  • 2 Tbsp
    honey mustard
  • 2 Tbsp
    mayonnaise*
  • 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
    eggnog*
  • 1 pinch
    each nutmeg and cinnamon
  • 3 Tbsp
    butter
  • 2 tsp
    granulated sugar
  • 1/2 tsp
    vanilla extract
  • powdered sugar for dusting, if desired
  • cranberry sauce, for serving*

How To Make eggnog monte cristos

  • 1
    Note: 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.
  • 2
    Wrap each sandwich tightly with plastic wrap, to keep them compact.(squished) Chill in refrigerator at least 30 minutes and up to 6 hours.
  • 3
    Whisk 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.
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