Eggnog Monte Cristos

Name: Eggnog Monte Cristos
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 mini or 4 whole
Cuisine: American
Ingredients: 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*

By Pat Duran
@kitchenChatter

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.

Rating:

★★★★★ 1 vote5

Comments:

13 Comments

Serves:

12 mini or 4 whole

Prep:

20 Min

Cook:

15 Min

Method:

Pan Fry

Ingredients

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*
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How to Make Eggnog Monte Cristos

Step-by-Step

Note: all asterisks* are new to this recipe on page 93 of book #3 You ordered from me for 8 dollars.
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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.
Wrap each sandwich tightly with plastic wrap, to keep them compact.(squished) Chill in refrigerator at least 30 minutes and up to 6 hours.
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.