Open-Faced Turkey Sandwich with Apple and Havarti

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 427
  • Calories from fat: 30%
  • Fat: 14.1g
  • Saturated fat: 6.2g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 1.6g
  • Protein: 29.9g
  • Carbohydrate: 44.2g
  • Fiber: 5.7g
  • Cholesterol: 69mg
  • Iron: 4.8mg
  • Sodium: 634mg
  • Calcium: 141mg


  • 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)


  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.
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