Crunchy Croque Provencal

• 2 Tbs. coarse-grain mustard
• 8 slices whole-wheat French bread, cut 1/2-inch thick
• 3 oz. reduced-fat Gruyere cheese, sliced or shredded
• 4 thin slices red onion, rings separated
• 8 fresh basil leaves
• 8 thin slices tomato
• 1/2 cup low-fat milk
• 2 large egg whites

1. Preheat oven to 450F.
2. Coat baking sheet with cooking spray.
3. Spread mustard over 4 bread slices.
4. Top each slice with cheese, 1 onion ring, 2 basil leaves, and 2 tomato slices.
5. Season with salt and pepper.
6. Top with remaining bread slices.
7. Whisk together milk and egg whites in shallow dish.
8. Season with salt and pepper.
9. Soak both sides of sandwiches in milk mixture until liquid is absorbed.
10. Transfer sandwiches to prepared baking sheet, and bake 10 minutes on each side, or until golden brown.

coarsegrain mustard, bread, gruyere cheese, thin slices red onion, basil, tomato, lowfat milk, egg whites

Taken from www.vegetariantimes.com/recipe/crunchy-croque-proven-al/ (may not work)