Makes 2 servings.

2 eggs
4 slices whole wheat bread
1 tbsp. plus 1 tsp. butter, divided
2 tsp. prepared mustard
2 oz. each sliced boiled ham and Swiss cheese
1 med. tomato, thinly sliced

In shallow bowl beat eggs; set aside.

Spread 2 bread slices with 1 teaspoon butter each; spread remaining 2 slices with 1 teaspoon mustard each. Top each mustard-spread slice with 1 ounce ham, 1 ounce cheese, and half of the tomato slices, then 1 bread slice, butter-side down.

Dip each sandwich into beaten eggs, turning once and allowing both sides to absorb as much egg as possible.

In 12 inch nonstick skillet heat remaining 2 teaspoons butter until bubbly and hot; add sandwiches and pour any remaining egg over bread. Cook over medium-high heat, turning once, until browned on both sides. Reduce heat, cover, and cook until cheese is melted, about 5 minutes. To serve, cut each sandwich into quarters.

Each serving provides: 3 Protein Exchanges; 2 Bread Exchanges; 1 Vegetable Exchange; 2 Fat Exchanges.

Per serving: 437 calories, 27 g protein, 25 g fat, 27 g carbohydrate, 798 mg sodium, 326 mg cholesterol.