Grilled Open-face turkey sandwiches with cranberry chutney (uses leftover turkey)
2 slices sourdough bread
2 teaspoons light mayonnaise
2 teaspoons honey Dijon mustard
3/4 cup baby spinach
6 ounces thinly sliced leftover turkey
2 slices Muenster cheese
Left-over cranberry chutney
Preheat broiler with oven rack placed in the middle position. Spread each bread slice with a teaspoon of mayonnaise and then a teaspoon of the honey mustard. Layer each slice with half the spinach, then three ounces of left over turkey and top with a slice of Muenster cheese.
Place sandwiches on a baking sheet and into the oven. Broil for 2 minutes or until the cheese has melted. Remove from heat; top with cranberry chutney (a generous teaspoon for each slice) and serve immediately.
Looks tasty and delicious!
Simple and delicious…the perfect sandwich!
Funny how those of us who blog about food are already on to the leftovers, isn’t it!
great sandwich and lovely site
Looks scrunptous. We have a bunch of leftover Turkey as it’s just my wife and I plus our dog and cat. We all love anything to do with Turkey. I’ll pass on this recipe to my wife. Thanks.