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Open-Faced Turkey Sandwich with Apple and Havarti

Randy Mayor; Lydia DeGaris-Pursell
Yield 4 servings (serving size: 1 sandwich)
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.

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)

Nutrition 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

How to Make It

  1. Preheat broiler with oven rack in middle position.

  2. 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.

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