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1
In a small mixing bowl combine all ingredients for the Mayonnaise-Dijon sauce; whisk until well blended; refrigerate until ready to use.
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2
To assemble: On a work surface, lay out 4 slices of bread and spread with Mayonnaise-Dijon sauce.
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3
Top each bottom slice with a slice of Fontina and a slice of Gouda. Place a slice of turkey and then a slice of ham. Spread 2 teaspoons cranberry sauce; then place a slice of ham, a slice of turkey, a slice of Gouda and a slice of Fontina. Cover with the top slice of bread. Repeat the same with the second sandwich.
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4
Using a sharp knife, cut the crusts off the sandwich (this helps to seal the ends). Wrap the sandwich tightly with plastic wrap and refrigerate for at least 30 minutes and up to 2-3 hours. (Wrapping the sandwiches in plastic wrap, compacts them, and prevents the egg batter from seeping in.)
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5
In a shallow dish, whisk together eggs, milk, salt, pepper, and nutmeg. Dip each sandwich in the egg mixture, turning to coat well.
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6
In a large skillet, melt butter over medium-low heat. When butter is hot, add the sandwiches, and cook, turning once, until golden brown on both sides, 6 to 8 minutes total. Cut each Monte Cristo in half, transfer to a platter, and garnish with the strawberries.
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7
Spoon some cranberry sauce over each half. Serve immediately, dusted with confectioners' sugar (if desired).
