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Monte Cristo Sandwich with Sweet Mustard Sauce

BECKY LUIGART-STAYNER
Yield 4 servings (serving size: 1 sandwich and 2 tablespoons sauce)

Ingredients

  • Sauce:
  • 1/4 cup red currant jelly
  • 2 tablespoons Dijon mustard
  • 1 tablespoon orange juice
  • 1 tablespoon water
  • Sandwiches:
  • 2/3 cup egg substitute
  • 1/2 cup fat-free milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 (1-ounce) slices cooked turkey breast
  • 4 (1-ounce) slices cooked ham
  • 4 (1-ounce) slices 50%-less-fat Jarlsberg or Swiss cheese
  • 8 (1-ounce) slices white bread
  • Cooking spray
  • 1 1/2 teaspoons powdered sugar

Nutrition Information

  • calories 394
  • caloriesfromfat 18 %
  • fat 7.7 g
  • satfat 2.5 g
  • monofat 2 g
  • polyfat 0.9 g
  • protein 33 g
  • carbohydrate 46.3 g
  • fiber 1.2 g
  • cholesterol 54 mg
  • iron 2.8 mg
  • sodium 1282 mg
  • calcium 348 mg

How to Make It

  1. To prepare sauce, combine first 4 ingredients in a small saucepan over low heat, stirring well with a whisk. Cook until jelly melts.

  2. To prepare sandwiches, combine egg substitute, milk, salt, and pepper in a shallow dish.

  3. Place one slice each of the turkey, ham, and cheese on each of 4 bread slices. Top with remaining bread slices. Dip both sides of each sandwich into the egg substitute mixture. Place sandwiches in a large nonstick skillet coated with cooking spray over medium-high heat. Reduce heat to medium; cook for 3 minutes on each side or until sandwiches are golden.

  4. Sprinkle sandwiches with powdered sugar. Serve sandwiches with sauce.