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Main dishes

Open-Face Turkey & Asparagus Sandwich

photo by:kraft
Two slices of Texas toast are all the bread you need to make these awesome Open-Face Turkey & Asparagus Sandwiches for two.
time
prep:
5 min
total:
20 min
servings
total:
2 servings, one open-face sandwich each
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What You Need

6
 fresh asparagus spears, trimmed, cut into 1-inch lengths
1/2
cup  turkey gravy
1/2
tsp.  GREY POUPON Harvest Coarse Ground Mustard
4
slices  OSCAR MAYER Deli Fresh Thick Carved Oven Roasted Turkey Breast
2
slices  Texas toast bread, toasted

Make It

COOK asparagus in boiling water 5 to 6 min. or until crisp-tender. Remove asparagus from pan; drain. Cover to keep warm.

MIX gravy and mustard in same saucepan; cook on medium-low heat 2 min. or until heated through, stirring occasionally. Add turkey; stir to coat. Cook 1 min. or until heated through. Add asparagus; mix lightly.

PLACE 1 toast slice on each serving plate. Top with turkey mixture.

Kraft Kitchens Tips

Note
For best results, use gravy from a 12-oz. jar. Cover and refrigerate remaining gravy for another use.
Healthy Living
Save 40 calories and 1 gram fat per serving by preparing with reduced-fat turkey gravy and whole wheat bread.
Trimming Fresh Asparagus
Asparagus spears snap off naturally where they are tough. Simply bend the spear near the bottom end and it will break off at the right point. Or, remove an inch or so of the "woody" portion off the bottom of the stalks with a sharp knife.
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