Grilled Tomato, Smoked Turkey, and Muenster Sandwich
(Cooking Light magazine)
1 Tbsp. minced red onion
3 Tbsp. fat-free sour cream
1 Tbsp. Dijon mustard
1 tsp. chopped fresh or ¼ tsp. dried thyme
4 tsp. butter, softened
4 (1 ½ oz.) slices sourdough bread
6 (1 oz.) slices fat-free, honey-roasted smoked turkey breast
4 (½ “thick) slices tomato
2 (½ oz.) slices Muenster cheese
- Combine the first 4 ingredients in a bowl.
- Spread 1 teaspoon butter on one side of each bread slice.
- Spread 2 tablespoons mustard mixture over unbuttered side of each of 2 bread slices; top each with 3 turkey slices, 2 tomato slices, 1 cheese slice, and 1 bread slice (with buttered side out).
- Heat a large nonstick skillet over medium heat until hot. Add the sandwiches; cover and cook for 3 minutes on each side or until golden brown.