Baked Turkey & Cheddar Croque Monsieur

Ingredients

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

Directions

1. 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.

2. 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.

3. 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.

4. 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.

Tips

1. Substitute thinly sliced leftover roast turkey for the deli-roasted turkey.