If 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.

- Jessica Siegel, Registered Dietitian

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)

DIRECTIONS:
– Toast the bread.
– 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.
– 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.

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