1/3 cup broken walnuts (optional)
8 1/2-inch thick slices country Italian bread
1/2 cup refrigerated classic bruschetta topper
2 tablespoons mayonnaise
12 ounces sliced cooked peppered turkey breast
1 cup large spinach leaves
Preheat large skillet over medium heat. Add walnuts; cook and stir 2 minutes to toast. Remove from skillet; set aside.
To assemble sandwiches, spread 4 bread slices with bruschetta topper and 4 slices with mayonnaise. On bruschetta slices layer walnuts, turkey, and spinach; top with mayo slices. Lightly brush sandwiches with olive oil.
Place sandwiches in hot skillet; weight with additional skillet (add food cans for more weight). Grill 2 minutes; turn. Replace weight; cook 2 minutes more or until golden and hot. Serves 4.
Per Serving: cal. (kcal) 448, Fat, total (g) 23, chol. (mg) 43, sat. fat (g) 4, carb. (g) 35, Monosaturated fat (g) 8, Polyunsaturated fat (g) 9, fiber (g) 2, sugar (g) 2, pro. (g) 26, vit. A (IU) 875, vit. C (mg) 2, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 141, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 1522, Potassium (mg) 153, calcium (mg) 91, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet