This recipe is taken from the 2009 Milk Calendar. A satisfying sandwich that makes a quick and nutritious meal can be on the menu any night of the week. Serve with your favourite barbecue sauce, red pepper jelly or ketchup for dipping and a veggie salad on the side.
- Prep: 10 min
- Cooking: 5 min - 10 min
- 4 eggs
- 1 cup (250 mL) Milk
- 1 tbsp (15 mL) Dijon mustard
- 1 tsp (5 mL) dried basil
- Salt and pepper to taste
- 8 3/4-inch (2 cm) thick slices whole wheat multigrain bread
- 8 thin slices of Canadian Havarti cheese
- 4 oz (125 g) sliced ham or smoked turkey
- 1/2 cup (125 mL) drained roasted red bell peppers cut into strips
- 1 tbsp (15 mL) butter softened
In a shallow dish, whisk eggs until blended; whisk in Milk, mustard, basil, salt and pepper.
Place four of the bread slices on a work surface. Place one slice of cheese on each bread slice. Top evenly with ham (or smoked turkey) and red peppers, then remaining cheese slices. Top with remaining slices of bread. Dip sandwiches into egg mixture, turning to coat, and soak bread well. Discard any excess egg mixture.
Heat a large nonstick skillet or electric griddle over medium heat. Brush with a thin layer of the butter. Cook sandwiches, in batches as necessary, turning once, for 3 to 4 min on each side or until golden and cheese is melted. Brush the pan with more butter between batches as necessary.
Use a panini maker, electric sandwich press or indoor contact grill to cook sandwiches.
For the Adventurous: Use Canadian Provolone cheese or flavoured Havarti and pickled hot pepper rings in place of roasted red peppers.
Top 5 Nutrients
|Calcium:||40 % / 436 mg|