Eggnog Monte Cristos

Eggnog Monte Cristos

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  • Prep Time


  • Total Time


  • Servings



  • tablespoons dijon mustard

  • tablespoons mayonnaise

  • 9

    slices white sandwich bread

  • 6

    slices muenster or gouda cheese

  • 6

    slices oven-roasted turkey (leftover or deli-sliced)

  • 6

    slices baked ham (leftover or deli-sliced)

  • ½

    cup eggnog

  • Generous pinch of freshly grated nutmeg

  • 3

    tablespoons unsalted butter

  • Confectioners' sugar, for dusting (optional)

  • Cranberry sauce, for serving


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 the mustard mixture; top each sandwich with another slice each of cheese, turkey and ham. Brush the remaining 3 bread slices with the mustard mixture and place mustard-side down on top of the sandwiches. Trim the crusts, then wrap the sandwiches tightly with plastic wrap. Chill in the refrigerator at least 30 minutes and up to 6 hours. (Wrapping the sandwiches helps keep them compact.) 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. Cut the sandwiches into quarters. Dust with confectioners' sugar, if desired, and serve with cranberry sauce.


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