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Photo: Randy Mayor; Stylist: Cindy Barr

Grilled Turkey-Plum Sandwiches

Grilled Turkey-Plum Sandwiches loses the bland cold cuts, and upgrades to thick grilled turkey cutlets with toppings of sweet plums and fresh basil.

Cooking Light JULY 2013

  • Yield: Serves 4 (serving size: 1 sandwich)

Ingredients

  • 2 1/2 tablespoons canola mayonnaise (such as Hellmann's)
  • 1 teaspoon minced fresh garlic
  • 1/4 teaspoon freshly ground black pepper
  • 8 (1-ounce) slices country-style whole-grain bread
  • Cooking spray
  • 12 ounces turkey cutlets (about 1/4 inch thick)
  • 1/2 teaspoon salt
  • 2 medium ripe black plums, pitted and thinly sliced
  • 16 basil leaves

Preparation

1. Combine first 3 ingredients in a small bowl; stir well. Set mixture aside.

2. Heat a grill pan over medium-high heat. Place 4 bread slices in a single layer on grill pan; grill 3 minutes on one side or until grill marks appear. Remove bread from grill pan. Repeat procedure with remaining bread.

3. Coat grill pan with cooking spray. Sprinkle turkey evenly with salt. Add turkey to pan; grill 3 minutes or until done, turning after 1 1/2 minutes.

4. Spread 2 teaspoons mayonnaise mixture over untoasted side of each of 4 bread slices; top each serving with about 2 1/4 ounces turkey. Divide plum slices evenly among sandwiches; top each serving with 4 basil leaves. Top sandwiches with remaining 4 bread slices.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 292
  • Fat: 6.1g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 2.2g
  • Protein: 28.9g
  • Carbohydrate: 28.7g
  • Fiber: 4.7g
  • Cholesterol: 53mg
  • Iron: 2.6mg
  • Sodium: 631mg
  • Calcium: 74mg
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Grilled Turkey-Plum Sandwiches recipe

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