Eggnog Monte Cristos

• 1 1/2 tablespoons dijon mustard
• 1 1/2 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)
• 1/2 cup eggnog
• Generous pinch of freshly grated nutmeg
• 3 tablespoons unsalted butter
• Confectioners' sugar, for dusting (optional)
• Cranberry sauce, for serving

1. Mix the mustard and mayonnaise in a small bowl.
2. Lay out 3 slices of bread and brush each with about 1 teaspoon of the mustard mixture.
3. Top each piece of bread with 1 slice each of cheese, turkey and ham.
4. 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.
5. Brush the remaining 3 bread slices with the mustard mixture and place mustard-side down on top of the sandwiches.
6. Trim the crusts, then wrap the sandwiches tightly with plastic wrap.
7. Chill in the refrigerator at least 30 minutes and up to 6 hours.
8. (Wrapping the sandwiches helps keep them compact.)
9. Whisk the eggnog and nutmeg in a shallow bowl.
10. Unwrap the sandwiches and dip in the eggnog, turning to coat both sides.
11. Melt half of the butter in a large nonstick skillet over medium heat.
12. Add the sandwiches and cook until the undersides are golden, 3 to 4 minutes.
13. Add the remaining butter, flip the sandwiches and cook until golden on the other side, about 3 more minutes.
14. Cut the sandwiches into quarters.
15. Dust with confectioners' sugar, if desired, and serve with cranberry sauce.
16. Photograph by Andrew Mccaul

mustard, mayonnaise, white sandwich bread, muenster, turkey, ham, eggnog, generous, unsalted butter, confectioners, cranberry sauce

Taken from www.foodnetwork.com/recipes/food-network-kitchens/eggnog-monte-cristos-recipe.html (may not work)