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

A great use for leftover turkey breast!

Servings

4 oz Turkey, breast, oven roasted, 56% less salt, fat free , thinly sliced
4 oz small tomato , thinly sliced into 6 slices
4 piece sliced whole wheat bread
0.5 tsp stoneground mustard
0.25 cup liquid egg substitute , diluted with 2 tablespoons water
1 Cooking Spray, canola, with butter flavor, 1/3 sec spray

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.