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Monte Cristo Sandwich recipe, lightened up

01 Feb

Yesterday afternoon was so cloudy, and starting to cool down (it was in the sixties, which is super warm for the end of January in Kansas ) so I was in the mood for soup and sandwiches. Soup is definitely one of my comfort and go-to foods. This is definitely not true for my daughters. Since I’m the one who does a good majority of the cooking, their likes and dislikes didn’t play into my decision to make homemade creamy mushroom soup and Monte Cristo sandwiches. I discovered a Monte Cristo Sandwich recipe a few years ago. It was true love at first bite.

However, they are not exactly healthy if you make them true to form so I decided to healthy them up. Especially since the soup was going to be made with the recommended cream and butter!

I only made enough soup for 2 (me and the hubs). I made the little girls sandwiches with a little less of the condiment, and subbed American cheese for the Swiss.

Here is my Lightened up Monte Cristo Sandwich recipe, and a link to the soup recipe. The hubs comment for the soup was that it had too much thyme. So, if I make it again, I will definitely lighten up the thyme, and may try to “lighten” it up, as well!

I used more cheese and meat on the hubs sandwich, and less on the girls. The amount of meat and cheese per sandwich is definitely a personal choice. The nutritional value posted is for 1 sandwich made with 2 slices of cheese, 2 slices of bread and 3 slices of shaved deli turkey.

For the soup recipe go to http://blog.seasonwithspice.com/2011/12/cream-of-mushroom-soup-recipe.html.

The girls were glad I did not make soup for them, and they were a little undecided unhappy off put by the jam. I will be sure to just make them grilled cheese or turkey and cheese the next time! I loved the entire meal and will be making it again (with less thyme in the soup) on a cool and cloudy day.

You should definitely try this Monte Cristo Sandwich recipe, too!

Lightened Up Monte Cristo

Calories 296, Fat 11.2g, Saturated fat 6.4g, Cholesterol 49mg, sodium 975mg, Carbohydrates 21.5g, Dietary Fiber 5g, Sugars 5.2g, Protein 28.4g, Vitamin A 8%, Vitamin C 11%, Calcium 40%, Iron 9%

  • 8 slices of light bread
  • 2-4 slices 2% Swiss Cheese
  • Thin sliced turkey breast
  • 1 tablespoon raspberry jam
  • ½ tablespoon Dijon mustard
  • 3 egg whites
  • 1 cup skim milk
  • Nonstick cooking spray
  1. Heat a nonstick skillet or electric griddle. Spray with nonstick spray. 

  2. In a low sided bowl whisk together egg whites and milk. 

  3. In a small bowl combine jam and mustard. 

  4. Spread jam, mustard mix onto one side of four slices of bread. Put cheese on top of jam. Lay sliced turkey breast on top of cheese. Place 2nd slice of bread on top of turkey. 

  5. Dip sandwich in the egg, milk mixture. Coat very thoroughly and place on hot skillet or griddle. Flip when starting to brown. Make sure that the egg mixture is done, and not soggy.

 
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Posted by on February 1, 2012 in Dinner Recipes, Lunch Recipes

 

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