Recipes

INGREDIENTS:

• 4 slices rye bread
• 1 oz Jarlsberg Light cheese, sliced
• 2 oz low-sodium uncured lean ham, sliced
• 1 oz deli-fresh low-sodium turkey breast, sliced

COLESLAW:

• 2 cups coarsely shredded white cabbage
• 1 1/2 cups coarsely shredded red cabbage
• 1/2 cup shredded carrots
• 1 tbsp chopped fresh Italian-leaf parsley
• 1/4 cup apple cider vinegar
• 3/4 cup nonfat plain Greek-style yogurt
• 1 tsp stevia powder
• 1/4 tsp ground black pepper
• 1/4 tsp sea salt, optional

SWEET TOMATO DRESSING:

• 1/4 cup nonfat plain Greek-style yogurt
• 5 grape tomatoes, diced
• 1/4 tsp stevia powder
• Dash sea salt, optional

INSTRUCTIONS:

Prepare coleslaw: In a medium bowl, combine cabbages, carrots and parsley. Stir in vinegar, yogurt, stevia, pepper and salt, if desired. Cover and marinate in refrigerator for 10 minutes.

Meanwhile, prepare Sweet Tomato Dressing: In a small bowl, stir together yogurt, tomatoes, stevia and salt until evenly mixed. While stirring, mash tomatoes to release their juices. Set aside.

Assemble 1 sandwich by dividing 2 tbsp Sweet Tomato Dressing among 2 slices of bread. Place 1/2 oz cheese on 1 slice of bread. Add 1 oz ham and 1/2 oz turkey over top of cheese. Pile about 1/4 cup coleslaw on top of ham and turkey. Finish with second slice of bread and press firmly. Broil sandwich either in toaster oven or oven for 2 minutes, flip and broil for 2 more minutes. Repeat with remaining ingredients to assemble second sandwich. To serve, cut sandwich in half and serve with 3/4 cup coleslaw on the side.