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EatingWell Test Kitchen
“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.”
1 large egg
3 large egg whites
¼ 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
1Preheat 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.
2Whisk egg, egg whites, milk and nutmeg in a shallow dish until combined.
3Spread 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.
4Coat 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.
Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.