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Open-Faced Turkey, Bacon, and Cheddar Sandwiches

Open-Faced Turkey, Bacon, and Cheddar Sandwiches

Apple butter offers a sweet contrast to sharp Cheddar cheese and smoky bacon in these fork-and-knife sandwiches.

Oxmoor House JANUARY 2006

  • Yield: 6 servings (serving size: 1 open-faced sandwich)
  • Cook time:4 Minutes
  • Prep time:4 Minutes


  • 3 (2-ounce) ciabatta rolls, cut in half horizontally
  • Cooking spray
  • 6 tablespoons apple butter
  • 1 pound thinly sliced 47%-less-sodium deli turkey (such as Boar's Head)
  • 9 precooked bacon slices, halved
  • 3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese


Preheat broiler.

Place rolls, cut sides up, on a baking sheet. Lightly coat cut sides of rolls with cooking spray. Broil 2 minutes or until toasted.

Spread 1 tablespoon apple butter over each roll half. Divide turkey evenly among roll halves. Place 3 half-slices of bacon over turkey; sprinkle evenly with cheese. Broil 2 minutes or until cheese melts. Serve immediately.

Nutritional Information

Amount per serving
  • Calories: 288
  • Fat: 8.9g
  • Saturated fat: 3.5g
  • Protein: 25.8g
  • Carbohydrate: 23.8g
  • Cholesterol: 48mg
  • Iron: 1.1mg
  • Sodium: 995mg
  • Calories from fat: 28%
  • Fiber: 0.8g
  • Calcium: 104mg

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Open-Faced Turkey, Bacon, and Cheddar Sandwiches recipe