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.