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