Mixed vegetable Monte Cristo
drained sun-dried tomatoes in oil
6 medium, oil-packed, drained, patted dry with paper towels, and sliced
1 medium, yellow, sliced
1 cup(s), sliced
uncooked Swiss chard
12 oz, red, trimmed and torn
¼ tsp, coarsely ground
8 slice(s), (1/2-inch)
whole milk mozzarella cheese
2 oz, fresh, very thinly sliced
regular liquid egg substitute
fat free skim milk
grated Parmesan cheese
- 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.
- 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.
- 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.