Cooking light with giada de laurentiis: mini italian club sandwiches

Ingredients

• 4 Arnold Italian flatbread sub rolls
• 8 slices lean turkey breast
• 4 slices reduced-fat provolone cheese
• 6 slices center-cut bacon; cooked
• 3 eggs (1 whole, 2 whites)
• 1/4 cup fat free half & half
• 4 tablespoons basil pesto spread
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Preparation

• Toast rolls face down on a grill pan until toasted. Whisk the eggs, half and half, salt, and pepper in a medium bowl until well blended.
• Heat a 6-inch-diameter nonstick skillet over medium-low heat. Spray the skillet with non-fat cooking spray.
• Pour 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly.
• Cover and cook until the egg crepe is just set, about 1 minute and 30 seconds. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate.
• Repeat to make 4 crepes total, spraying the skillet with non-fat cooking spray as needed and stacking crepes on the plate.
• Spread the pesto over the toasted sides of each halved Italian roll. Cover the bottom halves of the focaccia with the egg crepes, turkey, provolone and bacon, dividing equally.
• Cover with the top halves of Italian roll, pesto side down. Cut the sandwich into bite-size pieces.
• Arrange the sandwiches on a platter and serve.

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