Dijon Croque Monsieur

Get real Swiss cheese (preferably Gruyere) and shave off pieces - it's expensive but the nutty taste makes this sandwich really special.  I prefer Honey Mustard but Dijon is good too.  I used Cracked Wheat Sourdough but if you can't find that, regular Sourdough is great. 

4 servings

8 calculated points

Sauvignon Blanc, Sancerre

Ingredients

• 2 tablespoons whole-grain Dijon mustard or Honey Mustard
• 2 tablespoons fat-free mayonnaise
• 8 (1-ounce) slices bread
• 6 ounces thinly sliced ham
• 1 cup (4 ounces) shredded Gruyère cheese
• ¼ teaspoon freshly ground black pepper
• ½ cup egg substitute or 1 egg
• ¼ cup fat-free milk
• Cooking spray

Directions

1. Combine mustard and mayonnaise in a small bowl. Spread mustard mixture over each of 4 bread slices; layer 2 slices with 1 1/2 ounces ham and 1/4 cup cheese. Sprinkle evenly with pepper. Place remaining bread slices, mustard side down, on top of sandwiches.

2. Combine egg and fat-free milk in a shallow dish. Dip both sides of each sandwich into the egg mixture.

3. Heat a large nonstick griddle or skillet over medium heat. Coat pan with cooking spray. Add sandwiches to pan; cook 3 minutes on each side or until lightly browned and cheese melts.