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


  • 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


  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.