Wednesday, July 9, 2008

Croque Monsieur

This sandwich is posted with ham and cheese, but it works just as well with turkey. If you don't have orange marmalade, go ahead and use any type of fruit preserve.

4 (1 1/2-ounce) slices French bread
2 teaspoons Dijon mustard
2 teaspoons orange marmalade
6 ounces reduced-fat deli ham, thinly sliced
4 (1-ounce) slices reduced-fat Swiss or Havarti cheese
1/2 cup fat-free milk
3 large egg whites
Cooking spray

Cut a slit in each bread slice to form a pocket. Combine mustard and marmalade; spread 1 teaspoon into each bread pocket. Divide ham and cheese evenly among bread pockets.

Combine milk and egg whites in a shallow bowl, stirring with a whisk. Dip sandwiches, 1 at a time, in milk mixture, turning to coat.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add 2 sandwiches; cook 3 minutes on each side or until golden brown. Repeat procedure with remaining sandwiches.

--Adapted from Cooking Light magazine

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