This is adapted from the current issue of Clean Eating magazine. I made just a couple changes and had it last night for dinner. It was one of the best sandwiches I've ever had. (Not kidding!)
Monte Cristo Sandwich
2 slices whole grain bread
3 oz turkey cutlet, extra lean
1 slice reduced fat pepperjack cheese
6-8 spinach leaves
thin slices of red onion (however many you like)
2 thin slices tomato
1 tsp Dijon mustard or dijonnaise
1/4 cup egg whites
1 Tablespoon skim milk
1/2 tsp olive oil
salt and pepper
1. Place turkey cutlet on a plate and rub both sides with olive oil. Sprinkle one side with a little salt, pepper and oregano. Roll the oregano with your fingertips first to help release the flavor.
2. Place seasoned side down in a hot skillet for 2-3 minutes, then flip to the other side and cook for 2-3 more minutes, until cooked through. Set aside for now.
3. In a shallow dish, mix together egg whites, skim milk and a sprinkle of salt, black pepper and cayenne pepper.
4. Cut the apple into 8-10 wedges. Cut one of the wedges into thin slices. Eat the remaining apple with your sandwich.
4. Lay both slices of bread on your work surface. On one slice, spread the Dijon mustard (I used dijonnaise because we had that on hand and were out of regular Dijon mustard.)
5. On top of the mustard, layer the tomato, red onion, apple slices, spinach, cheese, and finally the turkey cutlet. Do not put on the top slice of bread just yet.
6. Make sure your skillet is hot (spray with nonstick spray, if necessary) and place the bread with all the toppings on it into the egg whites. Let sit for a couple seconds, then, using a turner,* remove the sandwich and place in the hot pan. Next, place the top slice of bread into the egg whites for a couple seconds, then remove and place on top of the sandwich, egg white side up. Cook each side for a few minutes, until the bread is browned and toasty.
*It's called a turner. It's not called a spatula. Just one of my pet peeves. :)
Sandwich has approximately: