Baked Turkey & Cheddar Croque Monsieur

Enjoy holiday flavours any time of year with this deliciously gooey hot sandwich.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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1/3 cup	cranberry sauce
3 tbsp	each light mayonnaise and Dijon mustard
2	green onions, finely chopped
2 cup	shredded cheddar cheese
8	slices of thick, day-old French bread
12	asparagus spears, thawed
8	slices of deli-roasted turkey
1 cup	Naturegg Simply Egg Whites, well shaken
1/2 cup	2% milk
3 tbsp	melted salted butter

Preheat the oven to 400°F (200°C). Blend the cranberry sauce with the mayonnaise, mustard and onion. Stir in the cheese until well combined.
Spread an equal portion of the mixture on one side of each slice of bread. Sandwich 2 slices of turkey and 3 spears of asparagus spears between two slices of bread; repeat to make 4 sandwiches.
Whisk the egg whites and milk in a shallow bowl or pie plate. Soak each sandwich for 20 to 30 seconds on each side. Brush one side of each sandwich with some of the butter. Place, buttered-side-down, on a baking sheet lined with Reynolds Parchment Paper. Brush the tops of the sandwiches with the remaining butter.
Bake, turning the sandwiches halfway, for 20 to 25 minutes or until golden and melty. Let stand for 5 minutes. Cut in half to serve.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

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Add cream of tartar to the egg whites before beating to stabilize the foam. About 1/8 teaspoon to two egg whites.