Tis the Season for Eggnog Monte Cristo Sandwiches

Nick surprised me by asking for them again the next day! You just can never tell what they are going to like.

Eggnog Monte Cristo Sandwiches
1 1/2 Tbsp Dijon mustard 

1 1/2 Tbsp mayonnaise
9 slices white sandwich bread
6 slices Gouda cheese
6 slices deli turkey (cracked peppercorn was in the fridge)

6 slices deli ham (honey was in the fridge)
1/2 cup eggnog
3 Tbsp unsalted butter 

Confectioners' sugar, for dusting

Mix the mustard and mayonnaise in a small bowl. Lay out 3 slices of bread and brush each with 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 more 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.
Trim the crusts, then wrap the sandwiches tightly with plastic wrap. Chill in the refrigerator for at least 30 minutes. The wrapping and refrigeration helps keep them compact.

Pour the eggnog into a shallow bowl. Unwrap the sandwiches and dip in the eggnog, turning to coat both sides. Melt half of the butter in a skillet. 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 and serve.