Open Faced Turkey Sandwich with Apple and Havarti
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)
Preheat broiler with oven rack in the 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.
Serving Ideas : Substitute nutty fontina or mild Muenster for the Havarti, if