2 eggs
2 tablespoons Dijon mustard
1/2 cup milk, low fat
4 thin slices Swiss cheese
1/4 teaspoon salt
4 thick slices cooked turkey breast
1/4 teaspoon pepper 2 tablespoons butter
4 slices wheat or rye bread

In a medium bowl, whisk together the eggs, milk, salt and pepper. Spread one side of each bread slice with 1-1/2 teaspoons mustard. To make each sandwich, place 1 slice cheese, 2 slices of turkey, and another slice of bread, mustard-side down.

In a large, non-stick skillet. Melt the butter over moderate heat. Dip the sandwiches briefly in the egg mixture, turning to moisten both sides. Cook, turning once with a pancake turner, until golden brown, about 6 minutes. Adjust the heat as necessary so the sandwiches do not burn. Serve hot.