Eggnog Monte Cristos

1
Brandy Bender

By
@MisDisturbed19

I love Eggnog!!!!

Rating:

★★★★★ 1 vote

Comments:
Serves:
12 mini sandwiches
Prep:
35 Min

Ingredients

  • 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

How to Make Eggnog Monte Cristos

Step-by-Step

  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.

Printable Recipe Card




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