NUTRITION

SERVINGS

INGREDIENTS

2 slice Sourdough bread

5 oz Roasted turkey breast

1 slice Center-cut bacon

2 tbsp Plain non-fat Greek yogurt

1 tbsp Dijon mustard

2 slice Tomato

0.5 cup Arugula

2 slice Red onion

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Place the sourdough slices in a toaster or under a broiler until they reach a golden brown color and a firm texture.

• 2

  Cook the center-cut bacon in a small skillet over medium heat until it is crispy, then drain on a paper towel.

• 3

  In a small bowl, whisk together the Greek yogurt and Dijon mustard until the spread is smooth and well-combined.

• 4

  Spread the yogurt-mustard mixture evenly across one side of each toasted sourdough slice.

• 5

  Layer the arugula, tomato slices, and red onion onto one slice of bread, seasoning the vegetables with sea salt and black pepper.

• 6

  Pile the roasted turkey breast high on top of the vegetables, followed by the crispy bacon slice.

• 7

  Close the sandwich with the second slice of sourdough, press down gently, and slice diagonally to serve.