eggnog monte cristos

★★★★★ 1 Review
MisDisturbed19 avatar
By Brandy Bender
from Darrington, WA

I love Eggnog!!!!

★★★★★ 1 Review
serves 12 mini sandwiches
prep time 35 Min

Ingredients For eggnog monte cristos

  • 1 1/2 Tbsp
    dijon mustard
  • 1 1/2 Tbsp
    mayonnaise
  • 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
    eggnog
  • 1 pinch
    nutmeg, freshly grated
  • 3 Tbsp
    unsalted butter
  • confectioners' sugar, for dusting (optional)
  • cranberry sauce, for serving
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How To Make eggnog monte cristos

  • 1
    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.
  • 2
    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)
  • 3
    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.
  • 4
    Cut the sandwiches into quarters. Dust with confectioners' sugar, if desired, and serve with cranberry sauce.
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