Specialized Sandwich Style

When it comes to sandwiches I have always been a Ham and Cheese type of girl. Now that I am a more adventurous eater I will often try other varieties, but growing up Ham and Cheese was always my first choice and because of that it still remains a personal favorite. Therefore, I think it is only natural that I feature a few different versions of the classic sandwich here on my blog. Or maybe I am just trying to span all of the ham and cheese cultures that I can come up with. A while back I presented you with this Italian version and now I give you H&C with a French spin.

Creole Croque Monsieur
Adapted from Cooking Light January 2010

Ingredients

• 1 tablespoon Creole 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 or 2 eggs
  
• 1/4 cup fat-free milk
• Cooking spray

Preparation

1. 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.

2. Combine egg substitute or egg and fat-free milk in a shallow dish. Dip both sides of each sandwich into the egg mixture.

3. Heat a large nonstick griddle or large 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.

Serve.
Click Here for My Adapted Printable Recipe