Open-Faced Turkey Sandwich with Apple and Havarti

2 Reviews
ADD YOUR REVIEW
Randy Mayor; Lydia DeGaris-Pursell
Yield:
4 servings (serving size: 1 sandwich)
October 2002
RECIPE BY Cooking Light

The flavors of fall meet in this sandwich. Tangy Havarti cheese provides a pleasing contrast to the sweet apples and spicy arugula. Substitute nutty fontina or mild Muenster for the Havarti, if you prefer.

Ingredients

  • 4 (2-ounce) slices country or peasant bread
  • 4 teaspoons low-fat mayonnaise
  • 4 teaspoons Dijon mustard
  • 1 cup trimmed arugula
  • 4 (1/8-inch-thick) slices red onion
  • 12 ounces thinly sliced deli turkey
  • 2 Pink Lady or Cameo apples, each cored and cut crosswise into 8 (1/4-inch-thick)slices
  • 1/2 cup (2 ounces) grated Havarti cheese
  • Coarsely ground black pepper (optional)

Nutritional Information

  • Calories 427
  • Caloriesfromfat 30%
  • Fat 14.1g
  • Satfat 6.2g
  • Monofat 4.5g
  • Polyfat 1.6g
  • Protein 29.9g
  • Carbohydrate 44.2g
  • Fiber 5.7g
  • Cholesterol 69mg
  • Iron 4.8mg
  • Sodium 634mg
  • Calcium 141mg

How to Make It

Step 1

Preheat broiler with oven rack in middle position.

Step 2

Spread each bread slice with 1 teaspoon mayonnaise and 1 teaspoon mustard. Layer each slice with 1/4 cup arugula, 1 onion slice, 3 ounces turkey, 4 apple slices, and 2 tablespoons cheese.

Step 3

Place sandwiches on a baking sheet; broil 4 minutes or until cheese is bubbly. Remove from heat; sprinkle with pepper, if desired. Serve immediately.

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Ratings & Reviews

BluegrassBelle's Review

BluegrassBelle
October 08, 2013
Nice change of pace sandwich for those nights you want something very quick but don't want the run of the mill sandwich. Great with low fat kettle chips.

xswl12's Review

xswl12
September 28, 2011
N/A