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Source: The Working Family's Cookbook

Grilled Turkey Sandwich With Broccoli and Cheddar
Cheddar cheese and a reduced-fat mozarella combine to make a satisfying sandwich.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
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2 cups broccoli florets
1 pound turkey cutlets, (4 to 5 cutlets, about 4 ounces each)
1/4 cup olive oil
1 tablespoon lemon juice
salt, to taste
freshly ground pepper, to taste
4 slices whole wheat bread, toasted
Dijon mustard
2 ounces Cheddar cheese, coarsely grated
2 ounces low fat mozzarella cheese, coarsely grated

Bring a large pot of salted water to the boil and cook the broccoli for 3 minutes until crisp-tender. Drain, rinse immediately under cold running water and drain again.

Position a broiling rack 5 to 6 inches from the heat source of a broiler. Heat the broiler to high.

Meanwhile, combine the turkey cutlets in a dish with the oil and lemon juice and set aside to marinate for 10 to 15 minutes. Remove the cutlets from the marinade and broil for 4 minutes, turning once. Set the cutlets aside and season with salt and pepper. Cut the cutlets in half.

Spread the toast with mustard and arrange the turkey pieces on top. Combine the cheeses. Place equal amounts of broccoli on the cutlets and sprinkle the cheese evenly over the sandwiches. Broil the sandwiches for about 1 minute until the cheese is melted. Serve immediately.

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Chicken Salad Sandwich with Oranges and Watercress
Source: The Working Family's Cookbook
Read Comments

An elegant open-faced sandwich, this is a fast way to use leftover chicken. For a picnic, make these closed sandwiches for easy transport.
View the full recipe

Ham Salad Sandwich
Source: The Working Family's Cookbook
Read Comments

One of the joys of baking a ham is the leftovers that make delicious sandwiches.
View the full recipe


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