Grilled Tomato, Smoked Turkey, and Muenster Sandwich

Becky Luigart-Stayner

Yield: 2 sandwiches (serving size: 1 sandwich)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 451
  • Calories from fat: 28%
  • Fat: 14.2g
  • Saturated fat: 8g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 27.9g
  • Carbohydrate: 48.7g
  • Fiber: 1.8g
  • Cholesterol: 65mg
  • Iron: 2.4mg
  • Sodium: 913mg
  • Calcium: 238mg


  • 1 tablespoon minced red onion
  • 3 tablespoons fat-free sour cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
  • 4 teaspoons butter, softened
  • 4 (1 1/2-ounce) slices sourdough bread
  • 6 (1-ounce) slices fat-free, honey-roasted smoked turkey breast
  • 4 (1/2-inch-thick) slices tomato
  • 2 (1/2-ounce) slices Muenster cheese


  1. Combine the first 4 ingredients in a bowl. Spread 1 teaspoon butter on one side of each bread slice. Spread 2 tablespoons mustard mixture over unbuttered side of each of 2 bread slices; top each with 3 turkey slices, 2 tomato slices, 1 cheese slice, and 1 bread slice (with buttered side out).
  2. Heat a large nonstick skillet over medium heat until hot. Add the sandwiches; cover and cook for 3 minutes on each side or until golden brown.
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