Eggnog Monte Cristos

*Made Christmas 2010 for lunch...YUMMY!!
Active: 35 mins Total: 35 mins + chilling 30 mins to 6 hours
Makes: 12 mini sandwiches

1 1/2 T Dijon mustard
1 1/2 T mayo
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 c eggnog
Generous pinch of freshly grate nutmeg
3 T unsalted butter
Confectioners sugar for dusting
Cranberry sauce, for serving

Mix the mustard and mayo in a small bowl.  Lay out 3 slices of bread and brush each with about 1 tsp 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 tsp of the mustard mixture; top each sandwich with another slice each of cheese, turkey and ham.  Brush the remaining 3 bread slices with the 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 mins and up to 6 hours (wrapping them 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 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.