This is a great lunch recipe and it happens to be my mom’s signature dish! She loves to make these sandwiches. A good hearty multi-grain bread works best with this recipe, especially since sandwich is open-faced so you are only eating one slice of bread.
Servings: 2
Size: 1 open-faced sandwich
Points Plus: 6pp
Level of Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 5 minutes
Rating: 4 stars – Very good
Ingredient List:
2 slices of multi-grain or harvest bread
2 Tbsp. stone-ground mustard
4 ounces turkey, deli meat
Cucumber, thinly sliced
2 slices provolone, reduced fat
Directions:
Toast the bread slices in the toaster. Spread a layer of stone-ground mustard on one side of each slice. Layer on 2 ounces of turkey, top with a layer of thinly sliced cucumber slices. Finally, top each open faced sandwich with a slice of provolone cheese. Broil the sandwiches for about 5 minutes or until the cheese is melted.
Tip:
You can really amp up the veggies on these sandwiches if you want. I normally make them with sprouts, but didn’t find any at the store when I was shopping last. You can add sprouts, sliced tomatoes, or even green peppers –all without adding any additional points to your meal!
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