If you're not familiar with the Monte Cristo sandwich, think of it as a cross between a ham-and-cheese sandwich and deep-fried French toast. It's especially tasty with the currant or raspberry jam it's usually served with. We forgo the deep frying for a quick turn in a skillet with a bit of oil until the cheese is melted and the bread is golden.
Active Time: 30 minutes |
Total Time: 30 minutes
1 large egg
3 large egg whites
1/4 cup low-fat milk
Pinch of ground nutmeg
8 teaspoons raspberry jam
8 slices whole-wheat sandwich bread
4 thin slices roasted deli turkey, (about 4 ounces)
4 thin slices deli ham, (about 4 ounces)
1 cup finely shredded Swiss cheese
Preheat oven to 275°F. Set a wire rack on a baking sheet and lightly coat with cooking spray. Place the baking sheet in the oven.
Whisk egg, egg whites, milk and nutmeg in a shallow dish until combined.
Spread 1 teaspoon jam on each slice of bread. Divide turkey, ham and cheese evenly among 4 slices. Top each sandwich with another slice of bread, jam-side down.
Coat a large nonstick skillet with cooking spray and heat over medium-low heat. Dip 2 sandwiches into the egg mixture, making sure to coat both sides. Place the battered sandwiches in the pan, cover and cook until browned and the cheese is melted, 3 to 5 minutes per side. Transfer to the oven to keep warm. Repeat with the remaining 2 sandwiches. Serve warm.
Per serving :
11 g Fat;
5 g Sat;
3 g Mono;
100 mg Cholesterol;
35 g Carbohydrates;
29 g Protein;
4 g Fiber;
717 mg Sodium;
236 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch, 1/2 other carbohydrate, 3 lean meat