3 slices oven-roasted turkey (leftover or deli-sliced)
3 slices baked ham (leftover or deli-sliced)
1/2 cup eggnog
Generous pinch ground nutmeg
3 tablespoons unsalted butter
60+30 milliliters (2+1 ounce) smoked maple syrup for dipping
Smoked maple syrup:
30 milliliters liquid smoke
500 milliliters maple syrup
1 tablespoon salt
Mix the Saskatoon berry jam and mayonnaise in a small bowl.
Lay out two slices of bread and brush with jam and mayo mixture until evenly coated.
Top first piece of bread with one slice each of cheese, turkey and two slices of ham.
Now grab the second piece of bread and brush both sides with jam and mayo mixture and place on top of sandwich from step 2.
On top of this bread, you will add one slice of each of cheese, ham and two slices of turkey on top of the jam.
On the final piece of bread, brush with Saskatoon berry jam and mayo mixture on one side and top with one slice of cheese. Place this cheese side down on top of the previously assembled sandwiches to complete a triple decker.
Next grab a cutting board and trim all crusts off so that you can see the ingredients on each layer. Now grab plastic wrap and wrap this sandwich together so that it will stay compact. You want to go very tight on this so that it aids the cooking time.
Once wrapped, store in the fridge for approximately 45 minutes, up to seven hours for best effect.
Whisk the eggnog, 30 milliliters smoked maple syrup and nutmeg and one egg in a shallow bowl. Unwrap the sandwiches and then begin to dip sandwich on both sides into eggnog mixture until evenly coated and then remove from mixture.
Melt half of the butter in a large nonstick skillet over medium heat. Add the sandwiches and cook until the undersides are golden, three to four minutes.
Add the remaining butter, flip the sandwiches and cook until golden on the other side, about three more minutes.
Cut the sandwiches into quarters and serve with smoked maple syrup for dipping.
Smoked maple syrup:
Combine all ingredients into mixing bowl and mix evenly.