Turkey Sandwich With Herbed Farmer Cheese, Sprouts, and Tomato

July 7, 2009 at 10:15 pm (coarse kosher salt, cooked turkey, farmer cheese, fresh tomatoes, greek-style yogurt, lemon juice, no-cook, parsley, pepper, Quick Dishes, Sandwiches, sprouts, Summer, thyme leaves)

Makes 2

1/3 cup farmer cheese
3 tablespoons nonfat plain yogurt, preferably Greek
1 1/2 teaspoons fresh lemon juice
1 teaspoon coarsely chopped fresh flat-leaf parsley
3/4 teaspoon coarsely chopped fresh thyme
1/8 teaspoon coarse salt
Freshly ground pepper
4 slices (1/2 inch thick) whole-grain bread
1/2 cup sprouts, such as clover and garbanzo
5 ounces sliced roast turkey
1/2 medium tomato, thickly sliced
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1. Stir cheese and yogurt in a small bowl until smooth. in lemon juice and herbs. Season with salt and pepper; stir. Cheese spread can be refrigerated in an airtight container up to 1 week.

2. Spread one side of each bread slice with cheese spread, dividing evenly. Divide sprouts, turkey, and tomato among 2 slices. Season with pepper. Top with remaining slices. Cut in half; serve.

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