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Savory, Spicy Monte Cristo


I had a half an avocado, a box of mixed sprouts and a ton of roasted beets left from my fruit and veggie box this week, and decided to experiment! The resulting sandwich and beet salad turned out great, so I decided to document them.

This sandwich was inspired by the classic Monte Cristo my mom used to make when we were kids, a kind of toasted ham, turkey and Swiss. No jam necessary here-- a spontaneous combination of cream cheese and spiced deli chicken resulted in a tasty sandwich! The beet salad is a fall twist on a summer favorite of my old roommate, Simone. A nice change from my usual walnut-and-goat-cheese preparation. Enjoy!

Savory, Spicy Monte Cristo

2 slices whole wheat bread
2 oz Dietz and Watson Buffalo Style Chicken Breast
1 oz cream cheese
Dijon Mustard
1 egg
Avocado
Thinly sliced white onion
Fresh sprouts--I had a combo of alfalfa and radish
No-stick spray or 1 tsp butter.

Spread one half of bread with a thin layer of cream cheese. Pile on turkey, and close sandwich. Coat both outsides of sandwich with a thin layer of mustard. Melt butter over medium-low heat in a frying pan, or coat with non-stick spray.

Lightly beat egg with dash of water. Quickly dip the outside of the sandwich in egg-- do not let it soak too deeply, or the sandwich will be soggy. Add to pan, cream cheese side on the top.

Cook first side until golden brown, then flip. Remove the top slice of bread, and while the second side cooks, add avocado, salt, pepper, onions and sprouts to the inside of the toasted bread. When the other half is golden brown, reunite the sides. Serve while warm-- delicious! If you're making more than one, keep them crisp and warm in the oven until it's time to serve.

Dill Beet Salad

Roasted beets, peeled
2 Tbsp fat-free plain yogurt
Few dashes rice vinegar
Salt and cayenne pepper, to taste
Fresh dill, chopped, to taste

Slice refrigerated, roasted beets into large chunks. Toss in yogurt and vinegar mixture, add salt and cayenne pepper to taste. Finish with chopped dill.

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