tablespoons cranberry sauce, plus more for dipping
tablespoons whole grain Dijon mustard
slices country bread, a denser variety is best
slices Swiss cheese
lb sliced carved turkey
Confectioner’s sugar, for dusting
Preheat the panini grill to medium high heat. In a small bowl, whisk together the cranberry sauce and Dijon mustard. For each sandwich: Spread cranberry mustard on one slice of bread. Add a slice of Swiss cheese, a thin layer of turkey and a second sliced of cheese. Top with a second slice of bread to close the sandwich. In a shallow dish, whisk together eggs, milk, salt, pepper, and nutmeg. Dip each sandwich in the egg mixture, turning to coat well. Carefully place the sandwich onto the panini grill. Close the lid and grill for 4-5 minutes until the bread is lightly browned and the cheese is melted. Dust the tops of the panini with confectioner’s sugar and, if desired, serve with additional cranberry sauce for dipping.