Open-Faced Turkey Sandwich with Apple and Havarti

Open-Faced Turkey Sandwich with Apple and Havarti Recipe
Randy Mayor; Lydia DeGaris-Pursell
The flavors of fall meet in this sandwich. Tangy Havarti cheese provides a pleasing contrast to the sweet apples and spicy arugula. Substitute nutty fontina or mild Muenster for the Havarti, if you prefer.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Nutritional Information

Calories 427
Caloriesfromfat 30 %
Fat 14.1 g
Satfat 6.2 g
Monofat 4.5 g
Polyfat 1.6 g
Protein 29.9 g
Carbohydrate 44.2 g
Fiber 5.7 g
Cholesterol 69 mg
Iron 4.8 mg
Sodium 634 mg
Calcium 141 mg

Ingredients

4 (2-ounce) slices country or peasant bread
4 teaspoons low-fat mayonnaise
4 teaspoons Dijon mustard
1 cup trimmed arugula
4 (1/8-inch-thick) slices red onion
12 ounces thinly sliced deli 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)

Preparation

Preheat broiler with oven rack in middle position.

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.

Place sandwiches on a baking sheet; broil 4 minutes or until cheese is bubbly. Remove from heat; sprinkle with pepper, if desired. Serve immediately.

Note:

October 2002
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