Roast turkey, horseradish and spinach toastie
1 small, thinly sliced lengthways
light rye bread
136 g, (4 x 34g slices)
Skinless turkey breast, baked or roasted
84 g, (4 slices)
baby spinach leaves
reduced-fat Swiss cheese
75 g, (2 slices)
1 x 3 second spray(s)
- Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Add zucchini and cook, turning, for 4–5 minutes or until golden and tender. Season with salt and freshly ground black pepper.
- Preheat a sandwich press. Spread 2 slices of bread with horseradish. Top with zucchini, turkey, spinach and cheese. Sandwich with remaining slices and cook in sandwich press for 4–5 minutes or until golden. Serve.