We have been having a serious cold front lately. Here in Denver we have had some snow, but on top of the snow we have had temperatures below 10 degrees the last few days. That is just bitter and it begs a person to have some serious comfort food. One of the best comfort foods on a cold day is soup and sandwiches. It is an easy meal and oh so warming and satisfying.
We had our tomato soup picked out so all we needed was a good sandwich recipe. While trying to decide we stumbled across a recipe in the January issue of Clean Eating Magazine. This recipe was stuck on 1/2 a tear out page filled with subscription cards. We only found it because we were intent on ripping it out of the magazine. Good thing we took a good look at it before we did because this sandwich was very yummy and so easy to make. Plus it was really healthy!
Grilled Turkey and Sun Dried Tomato Sandwiches
Adapted from the January Issue of Clean Eating Magazine
Makes 4 sandwiches
8 slices rye sprouted grain bread (We used Alvarado Street Bakery)
12 sun-dried tomatoes packed in oil, patted dry and halved
2 oz. Jack cheese, thinly sliced
4 servings of low sodium turkey breast meat
1 1/2 c. arugula leaves, washed
1) Heat a non-stick skillet over medium heat.
2) While the skillet is heating assemble the sandwiches by taking 4 slices of bread. Place 6 sun-dried tomato halves on each slice of bread and cover with 1/2 an oz. of Jack cheese on each piece of bread. Layer 1 serving of turkey breast over each sandwich and then the arugula. Top with the remaining 4 slices of bread.
3) In the dry, heated skillet place 1 to 2 sandwiches (or however many you can fit) and cover with a lid. Let the sandwiches cook for about 2-4 minutes per side until the desired doneness of the bread. Flip over, cover and cook for another 2-4 minutes on the other side and the cheese has melted. Serve warm.
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