I found this recipe in a cooking light cookbook awhile back and it looked good so I’m not sure why I have put off making it until now. When Mark asked what I was making for lunch I showed him the picture and proudly said “Croque Monsieur!” you’ll like it. He looked at the picture then looked at me and said said “so you’re making grilled cheese?”…..sigh
It was lovely with all the gooey cheese and tangy honey mustard, we added some Calhoun blackberry jelly so it’s similar to a Monte Cristo.
I’m sure it will be making another appearance soon.
4 (1 1/2-ounce) slices French bread – cut on the bias
4 tsp Honey Mustard
8 oz Deli Ham, thinly sliced
4 (1-ounce) Slices Swiss cheese
1/2 Cup fat-free Milk
3 Large Egg Whites
1 tsp Unsalted Butter
1 tsp Olive Oil
4 tsp Berry Preserve of your choice
Cut a slit in each bread slice to form a pocket.
Spread 1 tsp honey mustard into each bread pocket.
Fill each slice of bread with 2oz of Ham and 1 Slice of Swiss and set aside.
Combine the milk and egg whites in a bowl and whisk until fluffy, dip the sandwiches, 1 at a time, in the milk mixture, turning to coat.
Heat a large nonstick skillet over medium heat and add the butter and olive oil
Add the sandwiches; cook 3 minutes on each side or until golden brown
Serve with a berry preserve – this wasn’t in the recipe but we added it and it was fantastic!