28
27
CROQUE MONSIEUR A LA GEORGE FOREMAN
®
¼ cup Egg Beaters
¼ cup milk
¼ tsp. salt
4 slices white bread
1 tbsp. honey mustard
4 oz. sliced ham
4 oz. sliced low-fat Swiss cheese
4 oz. sliced turkey
• In glass pie plate or shallow dish, combine egg beaters, milk and salt;
blend well. Place 2 slices of bread on cutting board, spread honey
mustard on bread. Top each slice of bread with ham, cheese and
turkey. Cover with remaining slices of bread.
• Dip sandwiches into egg mixture and turn to coat both sides.
• Place on preheated grill and close cover. Grill 3 minutes or until
sandwich is golden and cheese is melted.
Makes 4 servings.
HAM AND PINEAPPLE GRILLED SANDWICH
¼ cup pineapple preserves
¼ cup chopped canned peaches
1 tbsp. finely diced candied ginger
4 slices sour dough bread
4 oz. thinly sliced ham
4 oz. brie, sliced
2 tbsp. melted butter
• In small bowl, combine preserves, peaches and ginger; set aside.
Spread melted butter on one side of each slice of bread.
• Place 2 slices of bread buttered side down on cutting board, spread
pineapple mixture on bread. Top each slice of bread with ham and
cheese. Cover with remaining slices of bread with buttered side up.
• Place on preheated grill set at setting 4 and close cover. Grill 3
minutes or until sandwich is golden and cheese is softened.
Makes 2 sandwiches.
GRILLED REUBEN
¼ cup sauerkraut
4 tsp. melted butter
4 slices rye bread
4 tbsp. fat free Thousand Island dressing
4 oz. thinly sliced lean corned beef
4 oz. low-fat Swiss cheese
• Rinse sauerkraut under running water and dry well. Spread melted
butter on one side of each slice of bread.
• Place 2 slices of bread buttered side down on cutting board, spread
dressing on bread. Top each slice of bread with corned bee, sauerkraut
and cheese. Cover with remaining slices of bread with buttered side
up.
• Place on preheated grill set at setting 4 and close cover. Grill 3
minutes or until sandwich is golden and cheese is softened.
Makes 2 sandwiches.
TURKEY SALSA ROLL
¼ cup packaged salsa
1 tbsp. minced purple onion
1 tbsp. chopped cilantro
2 large tomato wraps
4 oz. sliced turkey
4 oz. shredded Monterey Jack cheese with jalapeno peppers
• In small bowl, combine salsa, onion and cilantro; set aside.
• Place wraps on cutting board, spread salsa down center of wrap. Top
each with turkey and cheese. Fold in sides and roll-up. Place end side
down on preheated grill and close cover. Grill 3 minutes on setting 4 or
until sandwich is golden and cheese is melted.
Makes 2 sandwiches.
