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coarse grain mustard Bread Gruyere cheese thin slices red onion basil tomato low-fat milk egg whites
Viewed: 64 - Published at: 5 years agoIngredients
- 2 Tbs. coarse-grain mustard
- 8 slices whole-wheat French bread, cut 1/2-inch thick
- 3 oz. reduced-fat Gruyere cheese, sliced or shredded
- 4 thin slices red onion, rings separated
- 8 fresh basil leaves
- 8 thin slices tomato
- 1/2 cup low-fat milk
- 2 large egg whites
Method
- Preheat oven to 450F.
- Coat baking sheet with cooking spray.
- 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.
- 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.
- Transfer sandwiches to prepared baking sheet, and bake 10 minutes on each side, or until golden brown.
