Maybe I did something wrong? I decided to use sliced whole wheat sandwich bread for this sandwich and dipped the sandwich in egg (no egg substitute available) and milk. My sandwich was too soggy. The flavors were good, but the bread was mushy. I prefer to make a grilled ham and cheese and then fry an egg to eat over the sandwich or to cut a circle in the top bread slice and place the sunny-side-up-fried-egg inside the sandwich so the yolk peeks out.
Dijon Croque Monsieur
Instead of your usual grilled ham and cheese, try this French-style sandwich that's enhanced by the zip of whole-grain mustard.
Yield: 4 servings (serving size: 1 sandwich)
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Amount per serving
- Calories: 350
- Fat: 11.7g
- Saturated fat: 6.1g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 0.9g
- Protein: 25.1g
- Carbohydrate: 34.6g
- Fiber: 1.7g
- Cholesterol: 51mg
- Iron: 2.8mg
- Sodium: 935mg
- Calcium: 344mg
- 1 tablespoon whole-grain Dijon mustard
- 1 tablespoon fat-free mayonnaise
- 8 (1-ounce) slices Italian bread
- 6 ounces thinly sliced ham
- 1 cup (4 ounces) shredded GruyÃ¨re cheese
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup egg substitute
- 1/4 cup fat-free milk
- Cooking spray
- 1. Combine mustard and mayonnaise in a small bowl. Spread 3/4 teaspoon mustard mixture over each of 4 bread slices; layer each slice with 1 1/2 ounces ham and 1/4 cup cheese. Sprinkle evenly with pepper. Spread 3/4 teaspoon mayonnaise mixture over each remaining bread slice; place, mustard side down, on top of sandwiches.
- 2. Combine egg substitute and fat-free milk in a shallow dish. Dip both sides of each sandwich into the egg mixture.
- 3. Heat a large nonstick griddle or skillet over medium heat. Coat pan with cooking spray. Add sandwiches to pan; cook 3 minutes on each side or until lightly browned and cheese melts.
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