Turkey Florentine Sandwich
Let’s take a break from all the holiday goodies for a gosh awful good sandwich! A grilled turkey sandwich with melty Italian cheese, spinach, sundried tomato, cream cheese, Greek yogurt and garlic.
I made this sandwich the first time as a way to use up some leftover turkey from Thanksgiving, but it was so good, I ended up making it again with leftover rotisserie chicken even after the turkey ran out. It’s a super flavorful sandwich with the lovely crunch on the bread like a grilled cheese, melty Fontina (or your favorite Italian cheese–I’ve made it with Fontina, Provolone, and Asiago and all are equally wonderful) and then a creamy turkey filling flavored oh so perfectly. The best part for me personally is these ingredients are things I almost always have on hand in my fridge, freezer, and pantry, so it’s a sumptuous sandwich I can whip up just about anytime I have leftover chicken. I love that it’s healthy enough to make my body feel good, and flavorful enough to satisfy my rather demanding tastebuds.
- About 1/4 - 1/3 cup frozen chopped spinach
- 1 oz. Greek cream cheese (or Neufchatel), softened
- 1 Tablespoon plain nonfat Greek yogurt
- 1 - 2 Tablespoons chopped sundried tomato
- 1 clove garlic, peeled & chopped
- 1/4 cup chopped cooked turkey or chicken
- Slices of Fontina, Asiago, or Provolone cheese
- 2 thin slices of bread
- Light butter spread (trans-fat free)
- Put the spinach in a small mixing bowl and microwave to thaw, stirring to ensure all the spinach is thawed and warm. Use a clean towel to squeeze out the excess moisture. Stir in the cream cheese, yogurt, sundried tomato, garlic and chicken until all is well mixed.
- Now butter the bottom side of one of the slices of bread, set it on your nonstick frying pan, cover with slices of cheese and then spread the turkey mixture over top. Add the other slice of bread, buttering the top of that slice.
- Cover and let cook over medium heat for a few minutes or until the bread is toasty and brown on the bottom and the cheese is melty. If the cheese isn't melting properly, move the pan off the heat briefly and turn the burner down to medium low.
- Once the bread is nicely browned on bottom, flip the sandwich over and toast the other side to a golden brown.
- Remove from pan, slice it up and enjoy!
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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