A Great Monte Cristo Sandwich - Longmeadow - cooking recipe

Ingredients

1/2 lb turkey breast, scaloppini (thinly sliced and pounded thin)
2 teaspoons vegetable oil (1 tsp. used for cooking turkey)
1/2 teaspoon oregano, dried
1/8 teaspoon sea salt
1/8 teaspoon pepper
1 egg white
1 tablespoon skim milk
1/8 teaspoon cayenne pepper (optional)
2 tablespoons Dijon mustard
4 slices bread (whole wheat)
3/4 cup spinach leaves (Fresh)
1 small pear, thinly sliced (optional)
2 ounces low-fat swiss cheese

Preparation

In a bowl, put turkey, oil, and seasonings, rubbing over turkey.
Heat a saute' pan on medium heat, spraying with non-stick spray.
Add turkey and cook 3 minutes a side. Set on plate.
In a shallow dish, mix together egg white, milk, and salt & pepper if desired, whisk thoroughly.
Spread approximately 2 teaspoons (to taste) mustard on 2 slices of bread.
Put bread with mustard side up on work area.
Layer spinach, pear (if using) and turkey, and cheese onto each mustard topped bread.
Spread other 2 bread slices with mustard, and top the layered sandwich, mustard side down.
In same skillet heat remaining oil over a medium heat.
Using a spatula, dip sandwich in egg/milk mixture.
Flip sandwich, and do the same to the other side.
Do the same with second sandwich.
Transfer to pan, and heat and saute' sandwich (5 minutes a side) turn sandwich and cook on second side.
Cut in half and serve on porch with gloves and a scarf, or summer shorts, your choice.
Oh and a pickle. Must have a pickle.
And chips too!
Ok, maybe an apple.
Whatever, take a break.