Open-Faced Turkey Sandwiches With Cranberry Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
4 slices whole wheat bread |
4 teaspoons light mayonnaise |
4 teaspoons honey dijon mustard |
1 1/2 cups baby spinach leaves |
12 ounces thinly sliced turkey |
4 slices 1/3-less-fat swiss cheese |
4 teaspoons cranberry chutney or relish |
Directions:
1. Preheat broiler (with oven rack in middle position).
2. On each slice of bread, spread 1 teaspoon mayonnaise and then spread 1 teaspoon of honey Dijon mustard.
3. Layer each slice with 1/4 of the baby spinach, 3 ounces of turkey, and a slice of Swiss cheese.
4. Place sandwiches on a baking sheet and put in the oven. Broil 2 minutes or until the cheese has melted.
5. Remove from heat; top each sandwich with a teaspoon of cranberry chutney or relish, and serve immediately.
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