ACTIVE: 30 min l TOTAL: 1 hr l SERVES: 6 to 8
1½ tablespoons dijon mustard1½ tablespoons mayonnaise9 slices white sandwich bread6 slices muenster or gouda cheese6 slices deli-sliced oven-roasted turkey6 slices deli-sliced baked ham½ cup eggnogGenerous pinch of freshly grated nutmeg3 tablespoons unsalted butterCranberry sauce, for serving
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 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.
2. Trim the crusts, then wrap the sandwiches tightly with plastic wrap. Refrigerate the sandwiches at least 30 minutes and up to 6 hours. (Wrapping the sandwiches helps keep them compact.)
3. Whisk the eggnog and nutmeg in a shallow bowl. Unwrap the sandwiches and dip in the eggnog, turning to coat both sides. Melt 1½ tablespoons butter in a large nonstick skillet over medium heat. Add the sandwiches and cook until golden on the bottom, 3 to 4 minutes. Add the remaining butter to the pan, flip the sandwiches and cook until golden on the other side, about 3 more minutes.
4. Cut the sandwiches into pieces and serve with cranberry sauce.
ANDREW MCCAUL.