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Toasted Turkey and Brie Sandwiches

Randy Mayor
Yield

4 servings (serving size: 1 sandwich)

You may need a knife and fork to eat this sandwich. Serve with a side of cranberry sauce and sweet potato chips. For a twist, try Cambozola cheese (a mixture of soft, rich Camembert and zingy Gorgonzola blue cheese) instead of Brie.

Ingredients

  • 4 sourdough English muffins, split and toasted
  • 4 teaspoons honey mustard
  • 2 cups shredded cooked turkey breast (about 1/2 pound)
  • 1/4 cup thinly sliced red onion
  • 5 ounces Brie, sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup trimmed arugula

Nutrition Information

  • calories 340
  • caloriesfromfat 31 %
  • fat 11.6 g
  • satfat 6.8 g
  • monofat 3.1 g
  • polyfat 0.7 g
  • protein 29.8 g
  • carbohydrate 28.8 g
  • fiber 2.3 g
  • cholesterol 83 mg
  • iron 3.5 mg
  • sodium 686 mg
  • calcium 174 mg

How to Make It

  1. Preheat broiler.

  2. Arrange muffin halves, cut sides up, on a baking sheet. Spread 1 teaspoon mustard over each of 4 halves; top each with 1/2 cup turkey and one-fourth of onion. Divide cheese evenly among the remaining 4 halves. Broil 2 minutes or until cheese melts and turkey is warm. Top turkey halves evenly with salt, pepper, and arugula. Top each turkey half with 1 cheese muffin half.