Turkey-Basil Monte Cristo Sandwiches

Yield: 2 servings (serving size: 1 sandwich)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 312
  • Fat: 8.3g
  • Saturated fat: 2.4g
  • Protein: 24.5g
  • Carbohydrate: 34.9g
  • Cholesterol: 133mg
  • Iron: 2.8mg
  • Sodium: 1220mg
  • Calories from fat: 24%
  • Fiber: 2.3g
  • Calcium: 295mg

Ingredients

  • 4 (1-ounce) slices white bread
  • 2 teaspoons Dijon mustard
  • 3 ounces (1/4-inch-thick) sliced deli turkey
  • 2 ounces reduced-fat Swiss cheese or Jarlsberg cheese, thinly sliced
  • 1 medium tomato, thinly sliced
  • 1/8 teaspoon freshly ground black pepper
  • 1 large egg
  • 1 large egg white
  • 1 tablespoon 1% low-fat milk
  • 1 1/2 tablespoons chopped fresh basil
  • Cooking spray
  • 1/2 teaspoon butter

Preparation

  1. Spread 1 side of each bread slice with 1/2 teaspoon mustard. Divide turkey, Swiss cheese, and tomato slices evenly between 2 slices of coated bread. Sprinkle with pepper and top with remaining 2 bread slices, mustard side down.
  2. Combine egg, egg white, milk, and chopped basil in a shallow dish; stir well with a whisk.
  3. Coat a large nonstick skillet with cooking spray and place over medium heat until hot. Add 1/2 teaspoon butter. Dip both sides of each sandwich into egg mixture and place in pan. Cook 3 to 4 minutes on each side or until cheese melts and sandwiches are golden.
  4. Cut sandwiches diagonally in half, and serve immediately.
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