Open-Faced Turkey Sandwich with Apple and Havarti

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.

Yield: 4 servings (serving size: 1 sandwich)

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)

Preparation

Preheat broiler with oven rack in middle position.

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.

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

Nutritional Information

Calories:

427 (30% from fat)

Fat:

14.1g (sat 6.2g,mono 4.5g,poly 1.6g)

Protein:

29.9g

Carbohydrate:

44.2g

Fiber:

5.7g

Cholesterol:

69mg

Iron:

4.8mg

Sodium:

634mg

Calcium:

141mg