Eggnog Monte Cristos
Serves: 2
Cecile Bahringer
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
52
Sourness
45
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.5 tbsps
Dijon Mustard1.5 tbsps
Mayonnaise9 slices
Sandwich Bread (white)1 cup
Eggnog3 tbsps
Unsalted ButterDirections:
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