- Calories 317
- Fat 9g
- Satfat 3g
- Monofat 2g
- Polyfat 2g
- Protein 36g
- Carbohydrate 23g
- Fiber 3g
- Cholesterol 76mg
- Iron 3mg
- Sodium 465mg
- Calcium 333mg
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.
How to Make It
Step 1
Preheat broiler (with oven rack in middle position).
Step 2
On each slice of bread, spread 1 teaspoon mayonnaise and then spread 1 teaspoon of honey Dijon mustard.
Step 3
Layer each slice with 1/4 of the baby spinach, 3 ounces of turkey, and a slice of Swiss cheese.
Step 4
Place sandwiches on a baking sheet and put in the oven. Broil 2 minutes or until the cheese has melted.
Step 5
Remove from heat; top each sandwich with a teaspoon of cranberry chutney or relish, and serve immediately.
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