Open-Face Sandwich Stacks

Recipe posted in: Lunch/Dinner
open-face sandwich stacks

Finding an easy, healthy and flavorful lunch is no longer a source of agony thanks to these Open-Face Sandwich Stacks. Roasted red pepper and avocado are the pairing of the decade, making this sandwich far too delicious and awe-inspiring to stay closed up.

Each Open-Face Sandwich Stack deserves to be savored, topped off with onion, spinach and a bit of deli-fresh Provolone cheese. Also, multigrain English muffins are the perfect portion size for a slimming meal. Finding a brand that carries about three grams of fiber in each muffin half will make it even more satiating.

Best of all: If you love these Open-Face Sandwich Stacks as much as we do, you’ll be happy to find that on phase 2, you can have more than one!

 

Phase: Phase 2, Phase 3

Servings: 4

Nutrition Information

  • 1 Lean Protein
  • 1 Good Carbohydrates
  • 1 Vegetables
  • 1 Extras

Ingredients:

  • 2 multigrain English muffins
  • 1 large garlic clove, halved
  • 1/2 avocado
  • 2 tsp. fresh lime juice
  • 1/4 tsp. chili powder
  • Pinch salt
  • 1 jar (6 oz.) roasted red peppers, drained and rinsed
  • 1 cup baby spinach leaves (1 oz.)
  • 8 thin slices (5 oz.) lower-sodium deli turkey breast, folded into quarters
  • 4 thin slices red onion
  • 4 slices (2 oz.) provolone cheese, folded into quarters

Directions:

  1. Split the English muffins and toast. Lightly rub the cut sides with the cut garlic clove.
  2. Meanwhile, scoop the avocado into a small bowl. With a fork, mash with the lime juice, chili powder and salt
  3. Cut four 2-inch squares of roasted peppers and cut any remainder into thin strips.
  4. For each sandwich, top an English muffin half with the following: 1 Tbsp. avocado mixture, a couple spinach leaves, 1 slice turkey, 1 slice onion, a roasted pepper square, 1 slice provolone, another slice of turkey, some more spinach leaves and strips of roasted pepper.