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 chicken
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
Method
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.
2 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.
3 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.
4 Bake 12 to 15 minutes or until brown and crisp. Cut each sandwich diagonally in half. Serve warm with sour cream-cranberry sauce.
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