Turkey Grilled Cheese
50 ml (1/4 cup) plain non-fat Greek yogurt
45 ml (3 tbsp) chopped sun-dried tomatoes in oil (drained)
30 ml (2 tbsp) chopped fresh basil
5 ml (1 tsp) Dijon mustard
1 ml (1/4 tsp) freshly ground black pepper
8 thin slices whole-grain bread
60 g (2 oz) thinly sliced aged Gouda (such as Beemster) or cheddar
175 g (6 oz) thinly sliced cooked turkey breast, divided
5 ml (1 tsp) canola oil
In a small bowl, stir together yogurt, tomatoes, basil, Dijon and pepper. Spread mixture evenly over 4 of the bread slices.
Divide cheese into 4 equal portions and layer over yogurt spread on each of the bread slices. Press in slightly for cheese to stick. Top cheese on each bread slice with 45 g (1 1/2 oz) of the turkey and cover each with remaining 4 bread slices.
Brush one side of each sandwich with some of the oil and place oil side down in non-stick skillet over medium-low heat. Cook for about 3 minutes or until golden brown. Brush top side of sandwich with remaining oil and turn sandwich over carefully using a spatula and your hands. Cook for about 3 minutes or until golden brown and filling is hot.
Makes 4 servings.
Nutritional information per serving: 363 calories; 25 g protein; 9 g total fat (3 g saturated fat); 44 g carbohydrate; 4 g fibre; 45 mg cholesterol; 654 mg sodium.
Tip: For really thin slices of cheese use a cheese slicer or a vegetable peeler.
Source: Ontario Turkey Producers.