Grilled turkey and jack cheese sandwiches
Make these sandwiches even more flavorful — and satisfying — by adding 1 sliced scallion and 1⁄2 small red bell pepper, chopped, to the sandwich filling. Pepper jack, which is a semi-soft cheese flavored with sweet peppers, habañero chilies, garlic and spicy jalapeños, gives this sandwich an extra kick. If you prefer your sandwich without the extra kick, substitute Monterey Jack cheese. You could also use a panini press to make this sandwich. A great way to use leftover holiday turkey, pair this sandwich with coleslaw, fruit or a southwestern salad for a delicious lunch or fast weeknight dinner.
Reduced-calorie wheat bread
Deli sliced turkey
6 oz, thinly sliced
1 small, sliced
Reduced-fat shredded Monterey Jack cheese
1½ oz, or pepper jack
- Spread 2 slices of the bread with the mustard. Layer evenly with the turkey, tomato, and pepper Jack. Top with the remaining 2 slices of bread. Spray the top slices of bread with olive oil nonstick spray.
- Heat a large nonstick skillet over medium heat. Place the sandwiches in the skillet, sprayed side down, and cook until nicely browned, about 3 minutes. Spray the tops of the sandwiches with nonstick spray. Turn and cook until the bread is browned and the cheese begins to melt, about 3 minutes longer. Yields 1 sandwich per serving.
You could also use deli-sliced chicken breast.