eggnog monte cristos

Name: Eggnog Monte Cristos
Prep time: 20 min
Cook time: 15 min
Yield: 12
Cuisine: American
Ingredients: 2 tablespoon(s) honey mustard; 2 tablespoon(s) mayonnaise*; 9 slice(s) white sandwiches bread,crust removed*; 4 slice(s) swiss cheese; 2 slice(s) gouda cheese*; 6 slice(s) leftover turkey or deli turkey; 6 slice(s) leftover ham or deli smoked ham; 1/2 cup(s) eggnog*; 1 pinch(es) each nutmeg and cinnamon; 3 tablespoon(s) butter; 2 teaspoon(s) granulated sugar; 1/2 teaspoon(s) vanilla extract; - powdered sugar for dusting, if desired; - cranberry sauce, for serving*

(1 RATING)

62 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Dec 2, 2011

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.

Rate

prep time 20 Min

cook time 15 Min

method Pan Fry

yield 12 mini or 4 whole

Ingredients

2 tablespoons honey mustard
2 tablespoons mayonnaise*
9 slices white sandwiches bread,crust removed*
4 slices swiss cheese
2 slices gouda cheese*
6 slices leftover turkey or deli turkey
6 slices leftover ham or deli smoked ham
1/2 cup eggnog*
1 pinch each nutmeg and cinnamon
3 tablespoons butter
2 teaspoons granulated sugar
1/2 teaspoon vanilla extract
- powdered sugar for dusting, if desired
- cranberry sauce, for serving*

How To Make eggnog monte cristos

Step 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.

Step 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.
Step 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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