Crunchy Croque Provençal
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 Gruyère.
2 Tbs. coarse-grain mustard
8 slices whole-wheat French bread, cut ½-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
½ cup low-fat milk
2 large egg whites
- Preheat oven to 450°F. 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.