Monte Cristo Sandwich with Sweet Mustard Sauce

BECKY LUIGART-STAYNER

Yield: 4 servings (serving size: 1 sandwich and 2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 394
  • Calories from fat: 18%
  • Fat: 7.7g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.9g
  • Protein: 33g
  • Carbohydrate: 46.3g
  • Fiber: 1.2g
  • Cholesterol: 54mg
  • Iron: 2.8mg
  • Sodium: 1282mg
  • Calcium: 348mg

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

Preparation

  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.
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