1. Cheesy Turkey & Bacon ’Wich
PER SERVING (entire recipe): 228 calories, 6g fat, 1037mg sodium, 22.5g carbs, 5g fiber, 3.5g sugar, 23g protein
Prep: 5 minutes
Cook: 15 minutes
Ingredients
1 slice center-cut bacon or turkey bacon
½ tablespoon fat-free mayonnaise
½ tablespoon sun-dried tomatoes packed in oil,
drained and chopped
1/8 teaspoon Italian seasoning
2 slices light bread
2 ounces (about 4 slices) reduced-sodium skinless,
lean turkey breast
1 slice fat-free cheddar cheese
Directions
Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side.
Once cool enough to handle, break or cut bacon in half and set aside.
To make the sauce, combine mayo, sun-dried tomatoes, and Italian seasoning in a small bowl. Mix well. Spread sauce on one slice of the bread and top with bacon, turkey, and cheese. Place the other slice of bread on top, and press gently to seal. Slice in half or bite right in!
MAKES 1 SERVING

2. Thanksgiving Turkey Sandwich
PER SERVING (entire recipe): 241 calories, 2.5g fat, 881mg sodium, 42g carbs, 6.25g fiber, 10g sugars, 17.5g protein
Prep: 5 minutes
Cook: 5 minutes
Ingredients
¼ cup dry stuffing mix
¼ cup sliced onion
1 tablespoon dried sweetened cranberries (Craisins)
2 slices light bread
½ tablespoon fat-free mayonnaise
2 ounces (about 4 slices) reduced-sodium skinless,
lean turkey breast
2 tablespoons fat-free turkey gravy
Directions
In a small microwave-safe bowl, combine dry stuffing with 2 tablespoons water. Microwave for 45 seconds, or until water has completely absorbed. Fluff with a fork and set aside.
In another small microwave-safe bowl, combine onion with 1 tablespoon water. Cook in the microwave for 1 minute, or until onion has softened. Once cool enough to handle, drain excess water and transfer onion to the bowl with the stuffing. Add cranberries and mix well. Set aside.
Lay one slice of bread flat, and evenly spread mayo onto the upward-facing side. Evenly top with stuffing mixture.
If you like, place turkey slices in the microwave-safe bowl and warm in the microwave for about 20 seconds. Evenly lay turkey over the stuffing mixture.
If you like, place gravy in the mixture-safe bowl and warm in the microwave for about 20 seconds. Drizzle gravy over the turkey.
Complete the sandwich by topping with the remaining slice of bread. Give thanks and eat up.
MAKES 1 SERVING

3. Open-faced Chicken Salad Melt
PER SERVING (entire recipe): 299 calories, 7.75g fat, 1224mg sodium, 26g carbs, 5.75g fiber, 4.5g sugar, 31g protein
Prep: 10 minutes
Cook: 5 minutes
Ingredients
2 slices light bread
3 ounces (about 1/3 cup) canned 98% fat-free chunk
white chicken breast in water, drained and flaked
½ tablespoon whole-grain mustard
½ tablespoon fat-free mayonnaise
¼ cup dry broccoli cole slaw, roughly chopped
Squirt of lemon juice
Dash chili powder
Dash black pepper
2 slices 2% milk Swiss cheese
Directions
Preheat broiler (try this in your toaster oven).
Lightly toast bread. Set aside on a baking sheet lightly sprayed with nonstick spray.
In a small bowl, combine chicken, mustard, mayo, cole slaw, lemon juice, chili powder, pepper. Mix well.
Evenly top each slice of bread with the chicken mixture, followed by a slice of cheese. Broil for 1 to 2 minutes, until cheese melts. Plate and enjoy!
MAKES 1 SERVING

4. Monte Cristo Sandwich
PER SERVING (entire recipe): 232 calories, 7g fat, 954mg sodium, 21g carbs, 5.25g fiber, 3g sugar, 25g protein
Prep: 5 minutes
Cook: 5 minutes
Ingredients
2 slices light bread
1 teaspoon yellow mustard
1 ounce (about 2 slices) thickly sliced reduced-sodium,
lean skinless turkey breast
½ ounce (about 1 slice) thickly sliced 97% fat-free ham
1 slice reduced-fat Swiss cheese
¼ cup fat-free liquid egg substitute
Dash black pepper
1 teaspoon light whipped butter or light buttery spread
Optional: powdered sugar, sugar-free fruit preserves
Directions
Lay one slice of bread flat and evenly spread mustard onto the upward-facing side. Evenly top with half of the turkey, followed by ham, cheese, remaining turkey, and remaining slice of bread. Slice sandwich in half, diagonally, and set aside.
In a wide bowl, combine egg substitute and pepper. Stir and set aside.
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add butter and move the skillet back and forth to allow butter to coat the bottom.
One at a time, evenly coat sandwich halves in the egg mixture and place in the skillet. Cook until outsides are toasty and the cheese has melted, about 2 minutes per side, flipping carefully.
If you like, top with powdered sugar and preserves. Yum!
MAKES 1 SERVING