NUTRITION

SERVINGS

INGREDIENTS

2 slices rye bread

4 slices turkey bacon

2 oz low-moisture part-skim mozzarella cheese

2 tbsp plain nonfat Greek yogurt

0.5 tsp dijon mustard

2 slices large tomato

2 leaves romaine lettuce

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat a non-stick skillet over medium heat and cook the turkey bacon until it reaches a crispy, golden texture.

• 2

  Toast the rye bread slices in a toaster or under a broiler until they are firm and fragrant.

• 3

  Place the mozzarella cheese slices immediately onto one piece of the hot toasted bread so the residual heat begins to melt the cheese.

• 4

  Stir the Greek yogurt and Dijon mustard together in a small ramekin to create a creamy, tangy spread.

• 5

  Slather the yogurt-mustard spread onto the other slice of toasted rye bread.

• 6

  Arrange the crispy turkey bacon, tomato slices, and romaine lettuce leaves on top of the mozzarella.

• 7

  Sprinkle the sea salt and black pepper over the tomatoes and close the sandwich before slicing it diagonally.