Components:
- 1/two cup buttermilk
- two egg whites or one whole egg
- quarter cup spicy brown mustard or Dijon mustard
- 8 slices healthfull nutty grain or hearty wheat bread
- 4 slices (one oz each individual) low fat Havarti, Swiss or Jarlsberg cheese
- 8 ounces sliced lean ham or turkey ham
- 3 deli type dill pickles, each individual sliced lengthwise into thin slices
- two tablespoons low fat butter
Directions:
- Preheat oven to 350 degrees.
- In a shallow bowl or pie plate, whisk jointly buttermilk and egg whites. Set aside.
- Distribute mustard on every slice of bread. Top 4 slices with one slice of cheese. Place ham on top of cheese. One each add pickles. Continue with remaining bread slices, mustard side down.
- Melt one tablespoon low fat butter in nonstick pan on medium heat. Dip two sandwiches into buttermilk mixture, swiftly flip and dip other side. Never soak the sandwiches, just lightly dip and remove sandwiches, making it possible for excess buttermilk mixture to drip back into dish.
- Add sandwiches to pan and cook 3-5 minutes. Uncover, flip sandwiches, press down with a spatula, cover and cook for 2-3 minutes until finally golden and cheese is melted. Remove sandwiches, and place on a baking sheet and keep warm in oven.
- Repeat techniques four and 5 with remaining two sandwiches.
- Slice sanwhiches in half and serve.