Ingredients
-
1/2 lb turkey breast, scaloppini (thinly sliced and pounded thin)
-
2 teaspoons vegetable oil (1 tsp. used for cooking turkey)
-
1/2 teaspoon oregano, dried
-
1/8 teaspoon sea salt
-
1/8 teaspoon pepper
-
1 tablespoon skim milk
-
1/8 teaspoon cayenne pepper
-
2 tablespoons Dijon mustard
-
4 slices bread (whole wheat)
-
3/4 cup spinach leaves (Fresh)
-
1 small pear, thinly sliced
-
2 ounces low-fat swiss cheese
-
1 egg white
Instructions
- In a bowl, put turkey, oil, and seasonings, rubbing over turkey.
- Heat a saute' pan on medium heat, spraying with non-stick spray.
- Add turkey and cook 3 minutes a side. Set on plate.
- In a shallow dish, mix together egg white, milk, and salt & pepper if desired, whisk thoroughly.
- Spread approximately 2 teaspoons (to taste) mustard on 2 slices of bread.
- Put bread with mustard side up on work area.
- Layer spinach, pear (if using) and turkey, and cheese onto each mustard topped bread.
- Spread other 2 bread slices with mustard, and top the layered sandwich, mustard side down.
- In same skillet heat remaining oil over a medium heat.
- Using a spatula, dip sandwich in egg/milk mixture.
- Flip sandwich, and do the same to the other side.
- Do the same with second sandwich.
- Transfer to pan, and heat and saute' sandwich (5 minutes a side) turn sandwich and cook on second side.
- Cut in half and serve on porch with gloves and a scarf, or summer shorts, your choice.
- Oh and a pickle. Must have a pickle.
- And chips too!
- Ok, maybe an apple.
- Whatever, take a break.