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    Open Faced Turkey Sandwich with Apple and Havarti

    Source of Recipe

    Cooking Light-10/02

    List of Ingredients

    • 4 (2 ounce) slices country or peasant bread
    • 4 teaspoons low-fat mayonnaise
    • 4 tablespoons Dijon mustard
    • 1 cup trimmed arugula
    • 4 (1/8-inch-thick) slices red onion
    • 12 ounces thinly sliced 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)


    1. Preheat broiler with oven rack in the middle position.

    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.

    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.

    4. Servings: 4

    5. 427 cal, 14.1g fat, 29.9g pro, 44.2g carb, 5.7g fiber, 69mg chol, 4.8mg iron, 634mg sod, 141mg calc.

    Final Comments

    Serving Ideas: Substitute nutty fontina or mild Muenster for the Havarti, if you prefer.




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