Open-Faced Turkey Sandwiches With Cranberry Chutney

Open-Faced Turkey Sandwiches With Cranberry Chutney


  • 4 slices whole wheat bread
  • 4 teaspoons light mayonnaise
  • 4 teaspoons honey Dijon mustard
  • 1 1/2 cups baby spinach leaves
  • 12 ounces thinly sliced turkey
  • 4 slices 1/3-less-fat Swiss cheese
  • 4 teaspoons cranberry chutney or relish


1. Preheat broiler (with oven rack in middle position).

2. On each slice of bread, spread 1 teaspoon mayonnaise and then spread 1 teaspoon of honey Dijon mustard.

3. Layer each slice with 1/4 of the baby spinach, 3 ounces of turkey, and a slice of Swiss cheese.

4. Place sandwiches on a baking sheet and put in the oven. Broil 2 minutes or until the cheese has melted.

5. Remove from heat; top each sandwich with a teaspoon of cranberry chutney or relish, and serve immediately.

    Prep: 12 minutes; Cook: 2 minutes. Try this light, tasty sandwich the day after Thanksgiving when you have leftovers but don't want a hefty sandwich that'll weigh you down. The Dijon mustard and cranberry chutney give it an extra zing you'll love, and the cheese gives you a boost of calcium.
  • Yield: Makes 4 servings (serving size: 1 sandwich)

Nutritional Information

Calories per serving: 317
Fat per serving: 9g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 2g
Protein per serving: 36g
Carbohydrate per serving: 23g
Fiber per serving: 3g
Cholesterol per serving: 76mg
Iron per serving: 3mg
Sodium per serving: 465mg
Calcium per serving: 333mg