Open-Faced Turkey Sandwiches With Cranberry Chutney

• 4 slices whole wheat bread
• 4 teaspoons light mayonnaise
• 4 teaspoons honey Dijon mustard
• 1 1/2 cups baby spinach leaves
• 12 ounces thinly sliced turkey
• 4 slices 1/3-less-fat Swiss cheese
• 4 teaspoons cranberry chutney or relish

1. Preheat broiler (with oven rack in middle position).
2. On each slice of bread, spread 1 teaspoon mayonnaise and then spread 1 teaspoon of honey Dijon mustard.
3. Layer each slice with 1/4 of the baby spinach, 3 ounces of turkey, and a slice of Swiss cheese.
4. Place sandwiches on a baking sheet and put in the oven. Broil 2 minutes or until the cheese has melted.
5. Remove from heat; top each sandwich with a teaspoon of cranberry chutney or relish, and serve immediately.

whole wheat bread, light mayonnaise, honey, baby spinach, turkey, swiss cheese, cranberry chutney

Taken from www.myrecipes.com/recipe/open-faced-turkey-sandwiches-with-cranberry-chutney (may not work)