Turkey & Vegetable Open-Faced Sandwich

Turkey & Vegetable Open-Faced Sandwich

Serve this tasty sandwich with crispy carrot sticks and a tall glass of milk.

15 min. prep time
4 sandwiches
000 Ratings


2 English muffins, split, lightly toasted
8 ounces sliced turkey breast
1 large tomato, cut into 4 slices
2 tablespoons nonfat or low-fat Italian dressing
1 small zucchini, thinly sliced


Heat broiler. Top each muffin half with 1 tablespoon cheese, 1 to 2 slices turkey and 1 tomato slice. Brush lightly with 1 tablespoon dressing. Top with zucchini slices; brush with remaining dressing. Sprinkle top with remaining cheese.

Place sandwiches on broiler pan. Broil 3 to 4 inches from heat until cheese is melted and sandwich is hot (1 to 2 minutes).

Nutrition Facts (1 sandwich)

Calories: 280

Fat: 11g

Cholesterol: 75mg

Sodium: 350mg

Carbohydrates: 18g

Dietary Fiber: 2g

Protein: 28g

Recipe #8512©1995Land O'Lakes, Inc.

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