Ingredients
1/2
cup sour cream
1/4
cup canned whole berry cranberry sauce
8
slices whole-grain bread, crusts removed
4
teaspoons mustard
8
teaspoons canned whole berry cranberry sauce
2
ounces thinly sliced cooked turkey
2
ounces thinly sliced Swiss cheese
3
cups cornflakes cereal, crushed
2
eggs
1/4
cup milk
2
teaspoons sugar
1/8
teaspoon salt
1/4
cup margarine or butter, melted
Preparation
Heat oven to 425°. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Mix sour cream and 1/4 cup cranberry sauce until well blended. Cover and refrigerate until serving time.
Spread 4 bread slices with 1 teaspoon mustard each. Spread remaining bread slices with 2 teaspoons cranberry sauce each. Place turkey and cheese on mustard-spread bread slices. Top with remaining bread slices, cranberry sides down. Cut each sandwich into fourths.
Place crushed cereal in shallow bowl. Beat eggs in another shallow bowl; beat in milk, sugar and salt until blended. Dip each sandwich into egg mixture, then coat with cereal. Place in pan. Drizzle margarine over top slices of sandwiches.
Bake 12 to 15 minutes or until brown and crisp. Cut each sandwich diagonally in half. Serve warm with sour cream-cranberry sauce.
