Toasted Turkey and Brie Sandwiches

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.

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 340
  • Calories from fat: 31%
  • Fat: 11.6g
  • Saturated fat: 6.8g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 29.8g
  • Carbohydrate: 28.8g
  • Fiber: 2.3g
  • Cholesterol: 83mg
  • Iron: 3.5mg
  • Sodium: 686mg
  • Calcium: 174mg

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

Preparation

  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.
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