1 tablespoon honey
1 tablespoon spicy brown mustard
1 teaspoon red raspberry preserves
1/4 teaspoon mustard seed
1 tablespoon olive oil
4 ounces fresh mushrooms, thinly sliced
1 cup fresh baby spinach, coarsely chopped
1 garlic clove, minced
1/2 teaspoon chili powder
4 slices multigrain bread, toasted
6 ounces sliced cooked turkey breast
1/2 medium ripe avocado, sliced
1. Combine the honey, mustard, preserves and mustard seed. In a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender, 4 to 5 minutes. Add spinach, garlic and chili powder; cook and stir until spinach is wilted, 3 to4 minutes.
2. Spread half of the mustard mixture over 2 slices of toast. Layer with turkey, mushroom mixture and avocado. Spread remaining mustard mixture over remaining toast slices; place over top.
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 2 servings.
Nutrition Facts
1 sandwich: 449 calories, 16g fat (3g saturated fat), 68mg cholesterol, 392mg sodium, 40g carbohydrate (14g sugars, 7g fiber), 35g protein.