80--- Grilled Open-Faced Turkey Sandwiches with Raspberries

With all these "special" recipes lately I should change the name of my blog to "What Lindsay Can Tolerate During Pregnancy".  This follows that theme and is totally delicious.


As I've said previously, pieces of meat gross me out right now.  However, I've found lunch meat desirable lately.  Problem? Pregnant women can't eat lunch meat unless it is heated to kill the listeria bacteria.  Here's a sandwich that accomplishes that- and so much more.


Grilled Open-Faced Turkey Sandwiches with Raspberries
Serves 2


2 slices crusty sourdough bread
4 tsp raspberry preserves (look for an all-fruit preserve)
1/2 cup fresh raspberries
2 fresh large spinach leaves
6 oz thinly sliced turkey breast
1/4 cup shredded mozzarella cheese


Heat grill to medium-high heat.  On each piece of bread, spread 2 tsp raspberry preserves, then place 1/4 cup fresh raspberries on top of each slice. Place bread onto the grill (berry side up).  


Layer 3 oz turkey slices, folded in half.  Sprinkle 2 Tbsp cheese onto each stack.  Place turkey stack onto grill.  Grill bread and turkey for ~5 minutes, until bread is toasted and cheese is melted.


Onto each raspberry covered bread slice layer 1 spinach leaf and one turkey stack.


Enjoy!


Nutrition Info per 1 sandwich: 241 calories, 3 g fat, 26 g protein, 26 g carbohydrates, 3.5 g fiber