Crunchy Croque Provencal
Recipe from
Vegetarian Times
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.
Servings:
Serves 4
Ingredients
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2 tablespoonscoarse-grain mustardsee savings
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8slices whole-wheat French bread, cut 1/2-inch thicksee savings
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3 ouncesreduced-fat Gruyere cheese, sliced or shreddedsee savings
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4thin slices red onion, rings separatedsee savings
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8fresh basil leavessee savings
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8thin slices tomatosee savings
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1/2 cuplow-fat milksee savings
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2 largeegg whitessee savings
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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
Per serving: 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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