Open-Faced Turkey Sandwiches

Serves 4

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f you’re wondering what to do with your leftover Thanksgiving turkey, look no further than these open-faced sandwiches. You can also make this any time of the year with fresh turkey from Gelson’s carving cart. The flourless bread I use for this sandwich is excellent for helping to control blood sugar when paired with protein, such as turkey.

Ingredients:

• 4 slices Food for Life 7 sprouted grain bread
• 4 teaspoons Sarabeth’s mixed berry spreadable fruit preserves
• 4 teaspoons red wine vinegar
• 2 tablespoons Cantaré olive tapenade
• 1 large ripe tomato, thinly sliced into 8 slices
• 1 cup organic baby arugula
• 1/4 red onion very thinly sliced into 4 slices
• 8 medium-thick slices turkey breast (12 ounces), skin removed
• 4 thin slices Boar’s Head Lacey Swiss cheese (about 3 ounces)

Instructions:


1. Toast the bread.

2. While bread is toasting, stir together jam, vinegar and olive tapenade. Divide the fruit spread among the four slices of bread and spread evenly. Place two slices of tomato, a quarter cup arugula, one slice red onion, two slices turkey and one slice cheese on each piece of bread.

3. Place on a tray and toast or broil for 30 seconds, just to melt the cheese. Serve open faced and eat with a knife and fork.

Each open-faced sandwich contains:
Calories Fat Saturated Fat Trans Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron	310       7 g     4 g     0 g     80 mg  230 g     22 g     4 g     6 g     38 g     17% DV 15% DV 23% DV 15% DV