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listed, ending with the shredded cheese. Place in the oven and broil
until cheese is bubbly, about 4 minutes. Serve immediately.
Nutritional information per serving (made with lowfat cheese):
Calories 543 (40% from fat) • carb. 43g • pro. 39g • fat 25g • sat. fat 1g
• chol. 60mg • sod. 1560mg • calc. 910mg • fiber 4g
Melted Cheese Sandwiches
The next two sandwiches are classic toaster-oven fare, quick and easy
hot sandwiches for any time of day or night.
Toasted Crab & Cheddar Melts
A classic open-faced toasted sandwich. Serve with a green salad for
supper, or for Sunday brunch.
Makes 4 open-faced sandwiches
2 sandwich-size English muffins, split
12 ounces lump crab meat, drained
½ cup finely chopped celery
¹⁄3 cup chopped fresh parsley
2 tablespoons finely chopped green onion
½ cup lowfat mayonnaise
1 cup shredded sharp Cheddar (can use lowfat)
Toast English muffin in toaster oven on light setting; let cool completely.
Line the baking pan with foil; preheat toaster oven on broil setting.
Pick crab over carefully to remove shell and cartilage bits, taking care
not to break up large lumps, and place in a medium bowl. Add celery,
parsley, green onion, mayonnaise and half the cheese. Stir gently to
combine.
Divide crab mixture evenly among the four toasted English muffin
halves and spread evenly. Sprinkle each with ¼ of the remaining
cheese. Arrange the sandwiches on the prepared baking tray. Broil on
rack position B until golden, toasty, hot, and cheese is melted, about 4
to 5 minutes.
Nutritional information per serving (one open-faced sandwich):
Calories 355 (42% from fat) • carb. 33g • pro. 29g • fat 16g • sat. fat 2g
• chol. 102mg • sod. 808mg • calc. 360mg • fiber 2g
Hot Smoked Turkey & Havarti
Sandwiches with Avocado
Makes 4 open-faced sandwiches
4 slices good quality whole wheat or pumpernickel bread
(about 5 x 3½ x ½ inches)
6 tablespoons lowfat mayonnaise
1 tablespoon Dijon-style mustard
1 tablespoon chopped fresh parsley
1½ teaspoons tarragon
¹⁄8 teaspoon freshly ground pepper
12 ounces thinly sliced smoked turkey
12-16 thin slices Italian tomato (slice, then place on layered
paper towels to drain)
6 ounces sliced Havarti (can also use Cheddar,
Swiss, provolone, Gouda)
1 avocado (ripe but firm), peeled and sliced