Sauce:
1/4 C. red currant jelly
2 T. Dijon mustard
1 T. orange juice
1 T. water

Sandwiches:
2/3 C. egg substitute
1/2 C. fat-free milk
1/4 tsp. salt
1/4 tsp. black pepper
4 (1-oz.) slices cooked turkey breast
4 (1-oz.) slices cooked ham
4 (1-oz.) slices 50%-less-fat Jarlsberg or Swiss cheese
8 (1-oz.) slices white bread
Cooking spray
1 1/2 tsp. powdered sugar

To prepare sauce, combine first 4 ingredients in a small saucepan over low heat, stirring well with a whisk. Cook until jelly melts. To prepare sandwiches, combine egg substitute, milk, salt, and pepper in a shallow dish. Place one slice each of the turkey, ham, and cheese on each of 4 bread slices. Top with remaining bread slices. Dip both sides of each sandwich into the egg substitute mixture. Place sandwiches in a large nonstick skillet coated with cooking spray over medium-high heat. Reduce heat to medium; cook for 3 minutes on each side or until sandwiches are golden. Sprinkle sandwiches with powdered sugar. Serve sandwiches with sauce.

Yield: 4 servings
Calories: 394
Fat: 7.7g
Fiber: 1.2g