01 February 2011

Monte Cristo Sandwich

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I really like this sandwich because it mixes the best of sweet and spicy. It fills me up after a long run, and packs a huge punch full of the protein and other good stuff I need during my body's recovery process. Did I mention that it tastes scrum-didely-umptious?

The Motley Crew:

  • 4 turkey breast slices -- aprox 4-oz each
  • 1 tsp olive oil, divided
  • 1/2 tsp dried oregano
  • Sea salt and fresh ground black pepper, to taste
  • 1/4 cup eggbeaters
  • 1 tbsp almond milk
  • Cayenne pepper, to taste
  • 1 tbsp honey mustard
  • 2 slices whole-grain bread
  • 1/2 cup baby spinach leaves
  • 1/2 pear, thinly sliced
  • 1 1-oz slice low-fat Swiss cheese

The Method:

Start it out in a bowl and take the turkey slices and drizzle the olive oil over top. Toss in the oregano, salt and black pepper. My favorite part, get messy and make sure that the surfaces are all covered with the ingredients.

Next up take a nonstick pan and put it at about medium heat. Take out the turkey slices and throw them in and cook each side until it is light brown. Should go pretty fast, just a minute to a minute and a half a side. Take them out of the pan, and I just threw it back in the original bowl while I worked on the next part.

In a different dish, whisk up the egg beaters and milk. Toss in a little smidgen of sea salt, pepper, and cayenne. Okay, I tossed in a bunch of Cayenne, but that is up to personal preference. Push off to the side for a few minutes.

Now take the slices of bread and spread the honey mustard on one side each. Start layering on the ingredients. Be generous with the spinach because it will shrivel up a bit in the next step. Add on the pear and turkey. Finish with a lovely piece of cheese, and the other piece of bread, and voila! Ready for the really fun part.

Heat up the nonstick pan again and add a teaspoon of oil back on medium heat. I find using tongs works the most efficient for keeping the little bugger together. Dip the sandwich in the egg beaters mixture, immersing a good part of the bread. Move it over to the pan and cook until golden brown (like if you were making french toast). Remove and soak other side of sandwich, then put back on the pan for another few minutes.

That's all there is, it is ready to eat. I love this after a good workout.

The Healthy Facts:

  • Calories: Aprox. 430
  • Total Fat: 7 g
  • Sat. Fat: 2 g,
  • Carbs: 34 g
  • Fiber: 6 g
  • Sugars: 9 g
  • Protein: 53 g
  • Sodium: 750 mg
  • Cholesterol: 105 mg
Adapted from Clean Eating
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