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13 Ratings
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Update sandwich night with a hearty grilled stacker loaded with turkey, ham, veggies, and a Dijon spread.

David Bonom
Recipe by Cooking Light January 2009

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Read the full recipe after the video.

Recipe Summary

Yield:
4 sandwiches (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine mayonnaise and mustard in a small bowl. Spread about 1 teaspoon mayonnaise mixture over 1 side of each of 4 bread slices. Top each slice with 1 turkey slice, 1 ham slice, 1 cheese slice, and 2 tomato slices. Top with remaining bread slices.

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  • Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add sandwiches to pan; cook 4 minutes or until lightly browned. Turn sandwiches over; cook 2 minutes or until cheese melts.

Chef's Notes

Enjoy with carrot sticks and tomato soup. Heat 1 teaspoon olive oil in a medium saucepan over medium-high heat. Add 2 teaspoons bottled minced garlic to pan, and sauté 1 minute. Add 2 (14.5-ounce) cans undrained diced tomatoes; 1 (14-ounce) can fat-free, less-sodium chicken broth; 1 tablespoon balsamic vinegar; and 1/2 teaspoon black pepper. Reduce heat, and simmer 10 minutes, stirring occasionally. Garnish with chopped parsley, if desired.

Nutrition Facts

237 calories; fat 5.8g; saturated fat 1.8g; mono fat 0.9g; poly fat 0.9g; protein 18.4g; carbohydrates 29.1g; fiber 0.4g; cholesterol 28mg; iron 1.1mg; sodium 781mg; calcium 166mg.
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