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Open Faced Turkey Sandwich with Apple and Havarti

Source of Recipe


Cooking Light-10/02






List of Ingredients



• 4 (2 ounce) slices country or peasant bread
  
• 4 teaspoons low-fat mayonnaise
  
• 4 tablespoons Dijon mustard
  
• 1 cup trimmed arugula
  
• 4 (1/8-inch-thick) slices red onion
  
• 12 ounces thinly sliced turkey
  
• 2 Pink Lady or Cameo apples, each cored and cut crosswise into 8 (1/4-inch-thick) slices
  
• 1/2 cup (2 ounces) grated Havarti cheese
  
• coarsely ground black pepper (optional)
  






Instructions



1. Preheat broiler with oven rack in the middle position.
   
   
2. Spread each bread slice with 1 teaspoon mayonnaise and 1 teaspoon mustard. Layer each slice with 1/4 cup arugula, 1 onion slice, 3 ounces turkey, 4 apple slices, and 2 tablespoons cheese.
   
   
3. Place sandwiches on a baking sheet; broil 4 minutes or until cheese is bubbly. Remove from heat; sprinkle with pepper, if desired. Serve immediately.
   
   
4. Servings: 4
   
   
5. 427 cal, 14.1g fat, 29.9g pro, 44.2g carb, 5.7g fiber, 69mg chol, 4.8mg iron, 634mg sod, 141mg calc.
   
   






Final Comments


Serving Ideas: Substitute nutty fontina or mild Muenster for the Havarti, if you prefer.