French Sauteed Turkey Sandwich Submitted by: dlife Source: Reprinted with permission from The Joslin Diabetes Quick and Easy Cookbook. Copyright ©1998 by Francis Towner Giedt, Bonnie Sanders Polin, and Joslin Diabetes Center. Joslin*s cookbooks may be purchased from www.store.joslin.org Ingredients: 4 ounces thinly sliced turkey breast 6 thin slices (4 ounces) fresh tomato 4 thin slices 100% whole wheat bread 1/2 teaspoon coarse-grain mustard 1/4 egg substitute, diluted with 2 tablespoons water butter-flavored cooking spray Instructions: 1. Divide the turkey and tomatoes equally between 2 slices of bread. Spread the remaining 2 slices with mustard. Place on top of the filled bread. 2. Place the combined egg substitute and water in a shallow baking dish large enough to hold both sandwiches. Add the sandwiches and carefullly turn them over once, until the egg mixture is absorbed. 3. Coat a heavy large-bottomed nonstick skillet with cooking spray. Cook the sandwiches over medium-high heat untilt he bottom is browned. Turn carefully and gently press down with a spatula. Continue cooking until the second side is browned. This sandwich uses leftover turkey breast, or store-bought, skinless, low-salt turkey breast. You can also use thinly sliced whole wheat bread for fiber and texture - and most of all, for its rich nutty taste. Nutritional Information: Per Serving: Calories 214 (7% calories from fat) Carbohydrates 24g Total Fat 2g Saturated Fat 0.2g Protein 26g Dietary Fiber 4g Cholesterol 47mg Sodium 331mg Joslin Exchanges: 3 very low fat protein, 1 1/2 carbohydrate (1 1/2 bread/starch) __._,_.__
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