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Apricot jam and Dijon mustard come together for a wonderful spread on this sandwich with Swiss cheese, turkey bacon and peppered turkey slices. Charlotte Gehle - Brownstown, MI
This recipe is:
Contest Winning
Healthy
Quick
Nutritional Facts 1 sandwich equals 338 calories, 10 g fat (3 g saturated fat), 40 mg cholesterol, 1,109 mg sodium, 43 g carbohydrate, 4 g fiber, 23 g protein. Diabetic Exchanges: 3 starch, 2 medium-fat meat.
Originally published as Apricot Turkey Sandwiches in Healthy Cooking August/September 2009, p31
Slicing TomatoesThe best way to cut through the skin of a tomato is with a serrated, not straight-edged, knife. Cut a tomato vertically, from stem end to blossom end, for slices that will be less juicy and hold their shape better.
The best way to cut through the skin of a tomato is with a serrated, not straight-edged, knife. Cut a tomato vertically, from stem end to blossom end, for slices that will be less juicy and hold their shape better.
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Reviewed on Jan. 20, 2013 by juicyfruit007
I made this for lunch today, as indicated except for with real bacon and with Monterey Jack instead of Swiss (don't like Swiss). It was good!
Reviewed on Feb. 29, 2012 by hilly11
I made this sandwich on croissants (yum!) I was leery of the apricot jam - I've never had it before, and actually couldn't find it in the grocery but got something called "apricot preserves". It was surprisingly amazing on this sandwich! The combo of flavors was delectable! I wish we had leftovers so I could eat it for lunch tomorrow!
Reviewed on Jun. 30, 2009 by Bratgrams
Ingredients for Apricot Turkey Sandwiches???
Reviewed on Jun. 30, 2009 by wezziewood
Where's the ingredients?
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