Hi....
We were helping our sons move to a new apartment yesterday so I didn't have much time to prepare dinner....so I had this on our menu for dinner .....It was really good...and quick and easy. It is a great quick meal for those hot summer nights when you really don't want the oven on.
This came from my latest Taste of Home's Healthy Cooking magazine...It's a keeper!
Enjoy
hugs,
peg
Apricot Turkey Sandwiches
“Apricot jam and Dijon mustard come together for a wonderful spread on this sandwich with Swiss cheese, turkey bacon and peppered turkey slices.”
2 turkey bacon strips
4 pieces multigrain bread, toasted
2 tablespoons apricot jam
3 ounces thinly sliced deli peppered turkey
2 slices tomato
2 slices red onion
2 pieces leaf lettuce
2 slices reduced-fat Swiss cheese
4 teaspoons Dijon mustard
In a small skillet, cook bacon over medium heat until crisp. Remove to paper
towels to drain; set aside. Spread two toast slices with jam. Layer with
turkey, reserved bacon, tomato, onion, lettuce and cheese. Spread remaining toast
with mustard; place on top.
Yield: 2 servings.
Recipe source: Taste of Home’s Healthy Cooking magazine, Aug/Sept. 2009, submitted by Charlotte Gehle of Brownstown, Michigan.
http://www.tasteofhome.com/recipes/Apricot-Turkey-Sandwiches
We were helping our sons move to a new apartment yesterday so I didn't have much time to prepare dinner....so I had this on our menu for dinner .....It was really good...and quick and easy. It is a great quick meal for those hot summer nights when you really don't want the oven on.
This came from my latest Taste of Home's Healthy Cooking magazine...It's a keeper!
Enjoy
hugs,
peg
Apricot Turkey Sandwiches
“Apricot jam and Dijon mustard come together for a wonderful spread on this sandwich with Swiss cheese, turkey bacon and peppered turkey slices.”
2 turkey bacon strips
4 pieces multigrain bread, toasted
2 tablespoons apricot jam
3 ounces thinly sliced deli peppered turkey
2 slices tomato
2 slices red onion
2 pieces leaf lettuce
2 slices reduced-fat Swiss cheese
4 teaspoons Dijon mustard
In a small skillet, cook bacon over medium heat until crisp. Remove to paper
towels to drain; set aside. Spread two toast slices with jam. Layer with
turkey, reserved bacon, tomato, onion, lettuce and cheese. Spread remaining toast
with mustard; place on top.
Yield: 2 servings.
Recipe source: Taste of Home’s Healthy Cooking magazine, Aug/Sept. 2009, submitted by Charlotte Gehle of Brownstown, Michigan.
http://www.tasteofhome.com/recipes/Apricot-Turkey-Sandwiches