Serves 4 / This classic egg-battered sandwich uses turkey instead of ham for a healthier twist. Serve with a mixed green and arugula salad laced with black olives and dressed with a sharp vinaigrette.
8 slices whole-grain bread
2 tablespoons Dijon mustard
4 1-ounce slices Swiss cheese
8 ounces sliced smoked turkey
1 large tomato, thinly sliced
Salt and pepper
4 large eggs
1/4 cup nonfat milk
2 teaspoons olive or canola oil
1. Spread each bread slice with mustard. Divide and layer cheese, turkey, and tomato among four bread slices. Season with salt and pepper. Top with remaining bread slices, pressing down firmly.
2. In a shallow bowl or pie dish, beat eggs and milk. Dip both sides of each sandwich into egg mixture to soak in and coat well.
3. Heat oil in a large, heavy skillet. Cook sandwiches on one side until golden, about 4 minutes. Flip sandwiches, reduce heat, cover, and cook for an additional 4 minutes, until cheese is melted. Transfer to serving plates; slice diagonally and serve hot.