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Send a Meal Blog

Friday, June 19 2015

1/3   cup   tub style cream cheese
2    tablespoons   prepared horseradish
8    slices  country-style bread
2    tablespoons   olive oil
1    tablespoon   red wine vinegar
2    cups   baby arugula or baby kale
1      large apple, cored and very thinly sliced
6    ounces   sliced fully cooked ham
6    ounces   sliced cooked chicken breast
In a small bowl combine cream cheese and horseradish. In a large bowl combine 1 tablespoon of the olive oil and the red wine vinegar. Add arugula and apple slices and toss to coat. Spread cream cheese mixture one side of each bread slice. Top four of the spread slices with ham, chicken, and apple and arugula mixture; add remaining bread slices, spread side down. Brush outside of bread slices with remaining 1 tablespoon olive oil.
Place sandwiches (half at a time, if necessary) in a very large skillet or griddle; Cook about 6 minutes over medium heat or until bread is toasted, turning once.

Per Serving: cal. (kcal) 531, Fat, total (g) 20, chol. (mg) 74, sat. fat (g) 6, carb. (g) 57, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 14, pro. (g) 28, vit. A (IU) 479.56, vit. C (mg) 7.88, Thiamin (mg) 0.61, Riboflavin (mg) 0.35, Niacin (mg) 9.58, Pyridoxine (Vit. B6) (mg) 0.43, Folate (µg) 100.47, Cobalamin (Vit. B12) (µg) 0.32, sodium (mg) 996, Potassium (mg) 353, calcium (mg) 107, iron (mg) 4.06, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:57 am   |  Permalink   |  0 Comments  |  Email

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