Open-Faced Turkey Sandwiches With Cranberry Chutney

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.

Yield: Makes 4 servings (serving size: 1 sandwich)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 317
  • Fat: 9g
  • Saturated fat: 3g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 2g
  • Protein: 36g
  • Carbohydrate: 23g
  • Fiber: 3g
  • Cholesterol: 76mg
  • Iron: 3mg
  • Sodium: 465mg
  • Calcium: 333mg


  • 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


  1. 1. Preheat broiler (with oven rack in middle position).
  2. 2. On each slice of bread, spread 1 teaspoon mayonnaise and then spread 1 teaspoon of honey Dijon mustard.
  3. 3. Layer each slice with 1/4 of the baby spinach, 3 ounces of turkey, and a slice of Swiss cheese.
  4. 4. Place sandwiches on a baking sheet and put in the oven. Broil 2 minutes or until the cheese has melted.
  5. 5. Remove from heat; top each sandwich with a teaspoon of cranberry chutney or relish, and serve immediately.
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