Mixed vegetable Monte Cristo

Total Time
46 min
20 min
26 min
This meatless version of a classic sandwich is filled with a mix of vegetables and fresh mozzarella and baked instead of pan fried. Monte Cristo is a classic toasted ham and cheese sandwich that’s dipped in beaten egg and cooked in the skillet until golden brown. It is a method similar to making French toast. Baking the Monte Cristo achieve the same crispness without an overload of fat. Be sure to remove the stems and ribs from the chard leaves, which can be tough and a little stringy. One large portobello mushroom that’s been chopped can replace the white mushrooms.


Olive oil

½ Tbsp

Drained sun-dried tomatoes in oil

6 medium, oil-packed, drained, patted dry with paper towels, and sliced

Uncooked onion(s)

1 medium, yellow, sliced

Button mushrooms

1 cup(s), sliced

Uncooked Swiss chard

12 oz, red, trimmed and torn

Table salt

½ tsp

Black pepper

¼ tsp, coarsely ground

Dijon mustard

2 tsp

Italian bread

8 slice(s), (1/2-inch)

Whole milk mozzarella cheese

2 oz, fresh, very thinly sliced

Regular liquid egg substitute

½ cup(s)

Fat free skim milk

¼ cup(s)

Grated Parmesan cheese

1 Tbsp


  1. Put a heavy-gauge nonstick baking sheet in the oven and preheat the oven to 400°F. Heat the oil in a nonstick skillet over high heat. Add the sun-dried tomatoes and onion and cook 2 minutes. Add the mushrooms and cook 5 minutes longer. Add the chard, cover, and cook until wilted, about 2 minutes. Uncover and cook until all the liquid is absorbed, about 1 minute. Stir in the salt and pepper.
  2. Spread 1/2 teaspoon of the mustard on each of 4 slices of the bread. Place them on a large plate and spread 1/4 cup of the vegetable mixture on each slice. Divide the mozzarella among the sandwiches and top each with a remaining slice of bread.
  3. Mix together the egg substitute, milk, and Parmesan in a small bowl. Pour over the sandwiches and let stand about 10 minutes. Spray the baking sheet with nonstick spray. Transfer the sandwiches to the baking sheet and bake until well browned and firm to the touch, about 8 minutes on each side.