Crunchy Croque Provencal
Feel free to substitute your favorite cheese or a good melting vegan cheese, such as Vegan Gourmet Cheese Alternatives (a VT fave), in place of the Gruyere.
Ingredients
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2 tablespoons coarse-grain mustard
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8 slices whole-wheat French bread, cut 1/2-inch thick
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3 ounces reduced-fat Gruyere cheese, sliced or shredded
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4 thin slices red onion, rings separated
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8 fresh basil leaves
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8 thin slices tomato
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1/2 cup low-fat milk
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2 large egg whites
Directions
1.
Preheat oven to 450 degrees F. Coat baking sheet with cooking spray.
2.
Spread mustard over 4 bread slices. Top each slice with cheese, 1 onion ring, 2 basil leaves, and 2 tomato slices. Season with salt and pepper. Top with remaining bread slices.
3.
Whisk together milk and egg whites in shallow dish. Season with salt and pepper. Soak both sides of sandwiches in milk mixture until liquid is absorbed.
4.
Transfer sandwiches to prepared baking sheet, and bake 10 minutes on each side, or until golden brown.
Nutrition information
Calories 274, Total Fat 8.5 g, Saturated Fat 4.5 g, Cholesterol 25 mg, Sodium 764 mg, Carbohydrate 34 g, Fiber 2 g, Protein 16 g, Sugars 4 g
Percent Daily Values are based on a 2,000 calorie diet
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