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Savory Open-Faced Turkey, Brie, Gouda, and Sun-Dried Tomato Sandwich

Featured in the Honolulu Star-Bulletin on May 30, 2007.

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Ingredients:

Savory Open-Faced Turkey, Brie, Gouda, and Sun-Dried Tomato Sandwich

Reprinted with permission from The Gourmet Toaster Oven by Lynn Alley. Copyright 2005. Published by Ten Speed Press.

Sauce:

  • 1 teaspoon Dijon mustard
  • 2 tablespoons ranch dressing
  • 1 tablespoon chopped oil-packed sun-dried tomatoes

Sandwich:

  • 1 slice whole-grain bread
  • 1 slice (about 1 ounce) Brie cheese
  • 2 to 3 thin slices smoked turkey
  • 1 slice (about 1 ounce) Gouda or smoked Gouda

Directions:

  1. To make the sauce - combine the mustard, ranch dressing, and sun-dried tomatoes in a small bowl.
  2. Preheat the toaster oven to broil.
  3. To assemble the sandwich - place the bread on the toaster oven baking tray and lay the slice of Brie on top.
  4. Put the tray in the toaster oven and broil just until the cheese melts on the bread, then remove the tray from the even.
  5. Place the turkey on top of the melted Brie and drizzle with the sauce.
  6. Top with Gouda and return the tray to the toaster oven to broil just until the Gouda is melted, about 3 minutes.
  7. Transfer to plate and serve hot.

Makes 1 serving.

Approximate Nutrient Analysis per serving:
500 calories, 35 g fat, 13 g saturated fat, 100 mg cholesterol, greater than 1500 mg sodium, 17 g carbohydrate, 2 g fiber, 5 g sugar, 30 g protein

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