EGGNOG MONTE CRISTOS

By Kitchenbee

Food Network Magazine/December 2010 ? Fun Cooking Section
From Claudia Sidoti

Ingredients

• 1 1/2 tblsp Dijon mustard
• 1 1/2 tblsp mayonnaise
• 6 slices Muenster or Gouda cheese
• 6 slices oven roasted turkey (leftover or deli sliced)
• 6 slices baked ham (leftover or deli sliced)
• 1/2 cup eggnog
• Generous pinch of freshly grated nutmeg
• 3 tblsp unsalted butter
• Confectioners? sugar, for dusting (optional)
• Cranberry sauce, for serving

Preparation

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 the mustard mixture; top each sandwich with another slice 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 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 the butter in a large nonstick skillet over medium heat. Add the sandwiches and cook until the undersides are golden, 3-4 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.