Turkey & Vegetable Open-Faced Sandwich
Turkey & Vegetable Open-Faced Sandwich
Serve this tasty sandwich with crispy carrot sticks and a tall glass of milk.
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15 min
Prep Time
20 min
Total Time
4
sandwiches Ingredients
2 English muffins, split, lightly toasted
4 (1 cup) ounces finely shredded Cheddar cheese
8 ounces sliced turkey breast
1 large tomato, cut into 4 slices
2 tablespoons nonfat or low-fat Italian dressing
1 small zucchini, thinly sliced
How to make
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STEP 1
Heat broiler. Top each muffin half with 1 tablespoon cheese, 1 to 2 slices turkey and 1 tomato slice. Brush lightly with 1 tablespoon dressing. Top with zucchini slices; brush with remaining dressing. Sprinkle top with remaining cheese.
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STEP 2
Place sandwiches on broiler pan. Broil 3 to 4 inches from heat, 1-2 minutes, until cheese is melted and sandwich is hot.
280 Calories
11 Fat (g)
75 Cholesterol (mg)
350 Sodium (mg)
18 Carbohydrates (g)
2 Dietary Fiber
28 Protein (g)
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