This is the grilled updated version of a sandwich I made earlier this year. I know not everyone is a fruit and meat person, but I’m just REALLY into the pear/turkey combo as evident by my latest burger creation.
I’ve made a variation of this sandwich 3 times this week and settled on this combination…
The spicy bite of mustard with the sweet pear, melted creamy cheese, and a hint of rosemary is awesome! It’s a cinch to prepare and weighing in at only around 250 calories it’s a great light lunch, even when paired with a soup or salad.
Here’s how I made it using my George Forman grill (GFG) as a panini press again.
- 1 whole grain sandwich thin
- 1-2 tsp of whole grain mustard
- 1 Mini Babybel Light
- 2 oz of deli turkey
- 4-5 slices of a ripe pear
- Handful of Baby Spinach
- 1-2 pinches of dried rosemary
Preheat the George Foreman or your panini press.
Smear the mustard on the thin and top with half of the cheese.
To cut the Babybel, stand the cheese on its side and cut through the circle forming 2 halves that are also circles.
This works great with the round bread when melting!
Add the cheese to the center of the thin.
Slice the pear more on the thin side.
Top the sandwich with the turkey, pear, spinach, the other half of the cheese, the rosemary and the top of the bread.
Place on the grill and close. Remember you have to compensate as the GFG will squish forward.
Grill for 2 minutes then rotate the sandwich (only on GFG) and grill for 2 more minutes making sure it cooks evenly.
|Servings||Amt per Serving|
|250||6g||7g||old: 5||new: 6|