Open-Faced Turkey Sandwiches With Cranberry Chutney

Prep: 12 minutes; Cook: 2 minutes. Try this light, tasty sandwich the day after Thanksgiving when you have leftovers but don't want a hefty sandwich that'll weigh you down. The Dijon mustard and cranberry chutney give it an extra zing you'll love, and the cheese gives you a boost of calcium.

By Monica Bhide
Recipe by Health November 2006

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Recipe Summary

Yield:
Makes 4 servings (serving size: 1 sandwich)
Nutrition Info
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Ingredients

Directions

  • Preheat broiler (with oven rack in middle position).

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  • On each slice of bread, spread 1 teaspoon mayonnaise and then spread 1 teaspoon of honey Dijon mustard.

  • Layer each slice with 1/4 of the baby spinach, 3 ounces of turkey, and a slice of Swiss cheese.

  • Place sandwiches on a baking sheet and put in the oven. Broil 2 minutes or until the cheese has melted.

  • Remove from heat; top each sandwich with a teaspoon of cranberry chutney or relish, and serve immediately.

Nutrition Facts

Per Serving:
317 calories; fat 9g; saturated fat 3g; mono fat 2g; poly fat 2g; protein 36g; carbohydrates 23g; fiber 3g; cholesterol 76mg; iron 3mg; sodium 465mg; calcium 333mg.
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