• 2 slices multi-grain or rye sandwich bread
  • 2 tsp Dijon-style mustard
  • 2 slices (1 oz. each) reduced-sodium cooked or smoked turkey
  • 1 USA pear, cored and thinly sliced
  • 1/4 cup shredded lowfat mozzarella cheese
  • Coarsely ground pepper


Spread each slice of bread with 1 teaspoon mustard. Place one slice turkey on each slice of bread. Arrange pear slices on turkey and sprinkle each with 2 tablespoons cheese. Sprinkle with pepper.

Broil, 4 to 6 inches from heat, 2 to 3 minutes or until turkey and pears are warm and cheese melts. Cut each sandwich in half and serve open face.

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