Open-Faced Turkey Asparagus Sandwiches Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings4Cuisine
CourseMethod
DishInterest Group

Ingredients

 Asparagus spears24
 Margarine1 Teaspoon
 Turkey breast slice8 Ounce
 Whole wheat bread slice4
 Mayonnaise1⁄4 Cup (4 tbs)
 Minced parsley1 Tablespoon
 Diced pimiento1 Tablespoon
 Dijon mustard1 Teaspoon
 Egg white1

Nutrition Facts

Serving size

Calories 305 Calories from Fat 153

% Daily Value*

Total Fat 17 g26.2%

Saturated Fat 2.5 g12.4%

Trans Fat 0 g

Cholesterol 46.7 mg

Sodium 556 mg23.2%

Total Carbohydrates 17 g5.8%

Dietary Fiber 2 g8.1%

Sugars 3.4 g

Protein 18 g36.4%

Vitamin A 23.1% Vitamin C 13.7%

Calcium 10.2% Iron 19.5%

*Based on a 2000 Calorie diet

Directions

Place asparagus in a medium saucepan with a small amount of boiling water, cover and cook 6 minutes or until tender.
Drain well.
Coat a large skillet with cooking spray; place over medium heat until margarine melts.
Reduce heat to low, and add turkey, cook 3 to 4 minutes on each side or until turkey is done.
Remove from heat, and drain on paper rowels.
Place one turkey slice on each slice of roast; place on a broiler pan.
Arrange 6 asparagus spears diagonally on each turkey slice; set aside.
Combine mayonnaise, parsley, pimiento, and mustard in a small bowl stir well.
Beat egg white (at room temperature) in a small bowl until stiff peaks form.
Fold mayonnaise mixture into beaten egg white.
Spoon egg white mixture equally over each sandwich.
Broil 3 inches from heating element 1 minute or until golden.
Serve warm.
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