Ingredients

Scale

For each sandwich:
2 thin slices of bread (I used my White Whole Wheat bread-recipe here)
Softened butter (or trans-fat-free light butter)
Smoky Red Pepper Cashew Cream Sauce (recipe here)
Sliced Havarti cheese
Several thin slices of smoked turkey
Thick, juicy, garden fresh tomato slices
Mixed greens or baby spinach leaves

Instructions

Lightly butter the bottom of the first slice of bread and set it on the frying pan you are going to toast it in, butter side down. Spread the other side of the bread with the red pepper cashew cream sauce, then arrange the Havarti cheese slices to cover the bread.
Layer on the turkey, tomato, and greens, then slather the bottom side of the top slice of bread with the red pepper cream sauce and set it on top, with the red pepper side down. Lightly butter the top side of the bread.
Set the pan on the burner and turn it to medium heat, covering the pan, but staying close to check every couple minutes until the bottom of the sandwich is toasted to a pretty golden brown color. Using a spatula, carefully flip the sandwich to the other side, cover and toast the other side till it’s golden brown too. The cheese should be nice and melty by now.
Slice the sandwich if desired and enjoy while it’s still got that hot toasty crunch and melted cheese.

Notes

If you want to save calories, skip the butter, wrap the sandwich in foil and bake it at 350 F for about 15 minutes or until the cheese is all melted and the bread is crunchy.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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