Eggnog Monte Cristos

Directions

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