Eggnog Monte Cristos
By
Pat Duran
@kitchenChatter
1
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.
Recipe may sound complicated -but it's not really just a lot of explain' Lucy! hee-hee.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
12 mini or 4 whole
Prep:
20 Min
Cook:
15 Min
Method:
Pan Fry
Ingredients
-
2 Tbsphoney mustard
-
2 Tbspmayonnaise*
-
9 slicewhite sandwiches bread,crust removed*
-
4 sliceswiss cheese
-
2 slicegouda cheese*
-
6 sliceleftover turkey or deli turkey
-
6 sliceleftover ham or deli smoked ham
-
1/2 ceggnog*
-
1 pincheach nutmeg and cinnamon
-
3 Tbspbutter
-
2 tspgranulated sugar
-
1/2 tspvanilla extract
-
·powdered sugar for dusting, if desired
-
·cranberry sauce, for serving*
How to Make Eggnog Monte Cristos
- 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.
