Deluxe Turkey Sandwich

4 servings  

 

• 1/4 pound fresh asparagus
• 1 1/2 ounces Neufchatel cheese, softened
     (light cream cheese)
• 1/2 tablespoon raspberry vinegar
• 8 slices reduced-calorie oatmeal bread
• 8 ounces (8 slices) cooked skinless
     turkey breast
• 4 ounces (4 slices) reduced-fat
     Monterey jack cheese
•    butter-flavored nonstick cooking spray

Weigh asparagus after tough ends of asparagus are snapped off, remove scales from stalks with a vegetable peeler if desired. Cut asparagus into 2-inch pieces; arrange in a vegetable steamer over boiling water; cover and steam 8-10 minutes or until very tender.

Place cooked asparagus, Neufchatel cheese, and vinegar in container of an electric blender; cover and process until smooth. Transfer to a small bowl; cover and chill 30 minutes.

Spread asparagus mixture over 4 bread slices, top evenly with turkey and jack cheese. Top with remaining bread slices. Place on a hot griddle coated with cooking spray. Cook until lightly browned on both sides and cheese begins to melt

Bon appetit!