Lunch Recipes
Open faced Turkey Sandwiches
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Lunch
Open faced Turkey Sandwiches
Serves: 4
Ingredients
4 slices Food for Life 7 sprouted grain bread
4 teaspoons Sarabeths mixed berry spreadable fruit preserves
4 teaspoons red wine vinegar
2 tablespoons Cantar olive tapenade
1 large ripe tomato thinly sliced into 8 slices
1 cup organic baby arugula
1/4 red onion very thinly sliced into 4 slices
8 medium thick slices turkey breast 12 ounces skin removed
4 thin slices Boars Head Lacey Swiss cheese about 3 ounces
Directions
Toast the bread.
While bread is toasting, stir together jam, vinegar and olive tapenade. Divide the fruit spread among the four slices of bread and spread evenly. Place two slices of tomato, a quarter cup arugula, one slice red onion, two slices turkey and one slice cheese on each piece of bread.
Place on a tray and toast or broil for 30 seconds, just to melt the cheese. Serve open faced and eat with a knife and fork.