Open-Faced Turkey Sandwiches With Cranberry Chutney

recipe
Prep: 12 minutes; Cook: 2 minutes. Try this light, tasty sandwich the day after Thanksgiving when you have leftovers but don't want a hefty sandwich that'll weigh you down. The Dijon mustard and cranberry chutney give it an extra zing you'll love, and the cheese gives you a boost of calcium.
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Yield:

Makes 4 servings (serving size: 1 sandwich)

Nutritional Information

Calories 317
Fat 9 g
Satfat 3 g
Monofat 2 g
Polyfat 2 g
Protein 36 g
Carbohydrate 23 g
Fiber 3 g
Cholesterol 76 mg
Iron 3 mg
Sodium 465 mg
Calcium 333 mg

Ingredients

4 slices whole wheat bread
4 teaspoons light mayonnaise
4 teaspoons honey Dijon mustard
1 1/2 cups baby spinach leaves
12 ounces thinly sliced turkey
4 slices 1/3-less-fat Swiss cheese
4 teaspoons cranberry chutney or relish

Preparation

1. Preheat broiler (with oven rack in middle position).

2. On each slice of bread, spread 1 teaspoon mayonnaise and then spread 1 teaspoon of honey Dijon mustard.

3. Layer each slice with 1/4 of the baby spinach, 3 ounces of turkey, and a slice of Swiss cheese.

4. Place sandwiches on a baking sheet and put in the oven. Broil 2 minutes or until the cheese has melted.

5. Remove from heat; top each sandwich with a teaspoon of cranberry chutney or relish, and serve immediately.

Note:

Monica Bhide,

November 2006
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