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Monte Cristo Sandwich



2 large eggs

1 cup reduced-fat (2 percent) milk

4 ounces prepackaged lean turkey, sliced

4 ounces prepackaged lean ham, sliced

4 ounces reduced-fat Swiss cheese, sliced

8 slices whole-wheat bread

Dipping Sauce

1/4 cup red currant jelly

2 tablespoons Dijon mustard

1 teaspoon orange juice


Whisk together eggs and milk; set aside.

For each sandwich, place 1 ounce each of turkey, ham and Swiss cheese between two slices of whole-wheat bread. Slip sandwiches into egg mixture, turning frequently to soak both sides.

Place a large nonstick skillet coated with cooking spray over medium heat. Put sandwiches in skillet and cook each side until golden brown and cheese is melted, about 3 minutes per side.

To make dipping sauce, combine red currant jelly, Dijon mustard and orange juice in a small skillet over low heat; whisk mixture until blended. Transfer sauce to four small dipping bowls; serve with warm sandwiches.


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