Grilled Turkey and Ham Sandwiches

Photo: Randy Mayor; Styling: Cindy Barr

Update sandwich night with a hearty grilled stacker loaded with turkey, ham, veggies, and a Dijon spread.

Yield: 4 sandwiches (serving size: 1 sandwich)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 237
  • Calories from fat: 0.0%
  • Fat: 5.8g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 18.4g
  • Carbohydrate: 29.1g
  • Fiber: 0.4g
  • Cholesterol: 28mg
  • Iron: 1.1mg
  • Sodium: 781mg
  • Calcium: 166mg

Ingredients

  • 1 tablespoon light mayonnaise
  • 1 teaspoon Dijon mustard
  • 8 (1-ounce) slices country white bread
  • 4 (1-ounce) slices deli, lower-salt turkey breast
  • 4 (1/2-ounce) slices deli, lower-salt ham
  • 4 (1/2-ounce) slices reduced-fat cheddar cheese
  • 8 (1/4-inch-thick) slices tomato
  • Cooking spray

Preparation

  1. 1. Combine mayonnaise and mustard in a small bowl. Spread about 1 teaspoon mayonnaise mixture over 1 side of each of 4 bread slices. Top each slice with 1 turkey slice, 1 ham slice, 1 cheese slice, and 2 tomato slices. Top with remaining bread slices.
  2. 2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add sandwiches to pan; cook 4 minutes or until lightly browned. Turn sandwiches over; cook 2 minutes or until cheese melts.
Note:

Enjoy with carrot sticks and tomato soup. Heat 1 teaspoon olive oil in a medium saucepan over medium-high heat. Add 2 teaspoons bottled minced garlic to pan, and sauté 1 minute. Add 2 (14.5-ounce) cans undrained diced tomatoes; 1 (14-ounce) can fat-free, less-sodium chicken broth; 1 tablespoon balsamic vinegar; and 1/2 teaspoon black pepper. Reduce heat, and simmer 10 minutes, stirring occasionally. Garnish with chopped parsley, if desired.

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