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 you prefer.