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
  • Prep time: 20 min
  • Cook time: 15 min
  • Servings: 12 mini sandwiches
  • Difficulty: easy


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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