A Great Monte Cristo Sandwich - Longmeadow

Adapted from "Clean Eating" Sept 2009

• Ready In: 20 mins
• Serves: 2

Ingredients

• 1⁄2 lb turkey breast, scaloppini (thinly sliced and pounded thin)
• 2  teaspoons  vegetable oil (1 tsp. used for cooking turkey)
• 1⁄2 teaspoon oregano, dried
• 1⁄8 teaspoon sea salt
• 1⁄8 teaspoon pepper
• 1  egg white
• 1  tablespoon skim milk
• 1⁄8 teaspoon cayenne pepper (optional)
• 2  tablespoons Dijon mustard
• 4  slices  bread (whole wheat)
• 3⁄4 cup  spinach leaves (Fresh)
• 1  small pear, thinly sliced (optional)
• 2  ounces low-fat swiss cheese

Directions

1. In a bowl, put turkey, oil, and seasonings, rubbing over turkey.
2. Heat a saute' pan on medium heat, spraying with non-stick spray.
3. Add turkey and cook 3 minutes a side. Set on plate.
4. In a shallow dish, mix together egg white, milk, and salt & pepper if desired, whisk thoroughly.
5. Spread approximately 2 teaspoons (to taste) mustard on 2 slices of bread.
6. Put bread with mustard side up on work area.
7. Layer spinach, pear (if using) and turkey, and cheese onto each mustard topped bread.
8. Spread other 2 bread slices with mustard, and top the layered sandwich, mustard side down.
9. In same skillet heat remaining oil over a medium heat.
10. Using a spatula, dip sandwich in egg/milk mixture.
11. Flip sandwich, and do the same to the other side.
12. Do the same with second sandwich.
13. Transfer to pan, and heat and saute' sandwich (5 minutes a side) turn sandwich and cook on second side.
14. Cut in half and serve on porch with gloves and a scarf, or summer shorts, your choice.
15. Oh and a pickle. Must have a pickle.
16. And chips too!
17. Ok, maybe an apple.
18. Whatever, take a break.