Every Saturday night, my family’s tradition is to have lunch for dinner. With a rich cream cheese spread, these turkey sandwiches have become a favorite.
—MARIA L. C. BERTRAM WALTHAM, MA
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
4 ounces reduced-fat cream cheese
1/2 cup finely chopped fresh spinach
1/2 cup minced fresh basil
1/3 cup shredded Parmesan cheese
1 garlic clove, minced
1/2 large red onion, sliced
2 tablespoons dry red wine or reduced-sodium beef broth
8 slices whole wheat bread, toasted
3/4 pound sliced deli turkey
8 slices tomato
8 lettuce leaves
1. In a small bowl, beat the cream cheese, spinach, basil, cheese and garlic until blended; set aside. In a small skillet, cook onion in wine until tender; set aside.
2. Place four slices of toast on a broiler pan; top with turkey. Place remaining toast on broiler pan; spread with cream cheese mixture.
3. Broil 3-4 in. from the heat for 2-3 minutes or until heated through. Layer the onion, tomato and lettuce over turkey. Top with remaining toast.
PER SERVING 348 cal., 11 g fat (6 g sat. fat), 63 mg chol., 1,426 mg sodium, 36 g carb., 5 g fiber, 29 g pro. Diabetic Exchanges: 3 lean meat, 2 starch, 1 1/2 fat.