Randy Mayor; Melanie J. Clarke
4 (1 1/2-ounce) slices French bread
4 teaspoons honey mustard
6 ounces reduced-fat deli ham, thinly sliced
4 (1-ounce) slices reduced-fat Swiss cheese
1/2 cup fat-free milk
3 large egg whites
Cut a slit in each bread slice to form a pocket. Spread 1 teaspoon honey mustard into each bread pocket. Divide ham and cheese evenly among bread pockets.
Combine milk and egg whites in a shallow bowl, stirring with a whisk. Dip sandwiches, 1 at a time, in milk mixture, turning to coat.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add 2 sandwiches; cook 3 minutes on each side or until golden brown. Repeat procedure with remaining sandwiches.
Borrowed from Cooking Light, April 2002
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