Recipes
Classic Monte Cristo Sandwiches
This hall-of-fame sandwich, known for its crisp egg-batter coating outside and melty perfection inside, gets an extra dose of opulence from sweet-tart cranberry mustard. Sound indulgent? Not this slimmed-down version.
Start to Finish: 15 minutes
Makes: 2 servings
Ingredients:
4 slices firm white bread or sourdough bread
4 teaspoons cranberry or raspberry mustard
2 ounces very thinly sliced reduced-sodium cooked ham
2 slices reduced-fat Swiss cheese (2 ounces)
1⁄4 cup reduced-fat milk
1 egg white
Butter-flavor nonstick cooking spray
1 teaspoon butter or margarine
Sifted powdered sugar (optional)
Raspberry preserves (optional)
Instructions:
Spread 1 side of each bread slice lightly with mustard. Layer ham and cheese between the mustard-spread sides of the bread slices. In a shallow bowl or pie plate beat together milk and egg white.
Coat an unheated nonstick griddle or large skillet with nonstick cooking spray. Preheat griddle over medium heat. Melt butter on griddle. Dip each sandwich in milk mixture, turning to coat. Place in skillet; cook for 1 to 2 minutes per side or until golden and cheese is melted. If desired, sprinkle with powdered sugar and serve with preserves.
Hints:
Nutrition Facts per serving: 314 cal., 10 g total fat (4 g sat. fat), 41 mg chol., 606 mg sodium, 33 g carbo., 0 g fiber, 21 g pro.
Daily Values: 12% vit. A, 1% vit. C, 37% calcium, 9% iron
Exchanges: 2 Starch, 2 Meat, 1⁄2 Fat
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