Rustic White Bread and Open-Faced Turkey Apple Sandwiches with Havarti

I do love to cook, but when I was pregnant with Wade I stopped doing any that wasn’t absolutely necessary. I was tired, and a lot of the time too nauseous to think about food. Then when he was a newborn, it was still too tired. Now that he’s four months old, I feel  like getting back in the kitchen.

I’ve been trying to add some healthier meals to the dinner menu. Friday I made Open-Faced Turkey Apple Sandwiches with Havarti from my Cooking Light recipe book.

The recipe calls for slices of country or peasant bread. I wanted to bake some bread for a few weeks, so I decided to make my own. I used the Rustic White Bread recipe, also from the Cooking Light book. I ended up with this beautiful little loaf.

The recipe for the bread is available online here.

And here is my Open-Faced Turkey Apple Sandwich on the fresh-baked bread.

O.K. so the potato chips? Not so healthy. I just added those for effect when I took the photo. (How sad is it that I’m “styling” my food before I take pictures now? I have to stop reading food blogs.) The recipe for the sandwich is also online. So don’t bother buying the cookbook. I think the entire thing is at  myrecipes.com. (I actually won my copy. On a food blog.)

The sandwiches were supposed to have kale on them. I forgot to buy it, so I used lettuce. And I probably put way more cheese on them then you are supposed to. I live by the motto, “You can never have too much cheese.”  That probably added a bunch of fat and calories, and made them completely fattening. But, they were delicious.

There was bread left over, and one problem with homemade bread is that it doesn’t keep long since it’s free of preservatives. I wanted to use it up quickly. Since it’s a pretty dense bread, it’s perfect for french toast. That’s what we had for breakfast the next day.

If the cheese the night before didn’t, I’m sure the maple syrup that morning canceled out all the healthy benefits of the sandwich.

Oh, well. It sure was tasty!