Toasted Turkey and Brie Sandwiches Recipe Print Page

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Photo by: Randy Mayor

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.

Cooking Light NOVEMBER 2006

Yield: 4 servings (serving size: 1 sandwich)

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

Preheat broiler.

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.

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

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Toasted Turkey and Brie Sandwiches recipe