Instead of your usual grilled ham and cheese, try this French-style sandwich that's enhanced by the zip of whole-grain mustard.
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 Gruyère cheese
1/4 teaspoon freshly ground black pepper
1/2 cup egg substitute
1/4 cup fat-free milk
How to Make It
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.
Combine egg substitute and fat-free milk in a shallow dish. Dip both sides of each sandwich into the egg mixture.
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.
While this recipe looks delicious, I would hate to disappoint anyone traveling in Europe, but if you order a Croque Monsieur, you can expect to get a simple grilled ham and cheese sandwich - and a Croque Madame is just grilled cheese . . After 4 years in France and Belgium I never encountered anything made with bread dipped in egg - I believe "french toast" is an entirely American creation, especially when it is served sweet, with sugar and or cinnamon! By the same token, the Belgians take the prize for the best "frites" or fries, compared to the French!
Did you actually prepare this sandwich? While I appreciate the clarification of a true French Croque Monsieur, is this the proper forum? Perhaps it's just me, but I interpret the star rating as reflection of flavor, prep time involved, even expense of ingredients. Not whether or not it is faithful to its cultural roots.
@ mydonna. I've been cooking and baking for a diabetic for a good many years. Fat free milk my dear, has no added sugar, nor does egg replacement, at least not the one I use.
You are right that many packaged fat free products contain a lot of sugar, but packaged fat free products should be low down on your list of foods to buy for yourself, or a diabetic in the household. Fresh and from scratch is always the best, as you can then control what goes into each dish you make, or bake.
As for diabetics consuming regular sugar. If you've learned to keep track of your carb allowance or exchange allowance for meals and snacks, properly, any diabetic can indulge in a bit of sugar.
I just used 2 eggs instead of the egg substitute. I also could not find "whole-grain Dijon" so did half whole grain and half Dijon. It worked. I'd definitely make this again - probably more of a lunch than a dinner meal.
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 is one of our favorite sandwiches to have for dinner served along side a salad. This version was way to dry. We add the Dijon/mayo, ham and cheese to taste and grill them with butter. They are filling and comforting. For some zip you can add some pickle or a little sauerkraut and they're good made with sourdough.
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