Turkey, Brie and Pear Sandwiches

Prep: 10 min.

Cook: 30 min. Serves: 4

Cost per serving: $2.70

1. In a medium skillet over medium heat, warm 2 Tbsp. olive oil and 1 Tbsp. butter. When butter is melted, add 2 thinly sliced yellow onions. Cook, stirring occasionally, until onions begin to brown, 10 minutes. Peel, core and cut 2 firm-ripe pears into cubes. Add pears and 1/2 tsp. dried rosemary to onion mixture and continue cooking, stirring occasionally, until onions are browned and pears have softened, 10 to 15 minutes longer. Season to taste with salt and pepper.

2. Toast 8 slices of whole-wheat bread. Spread 4 slices with 1/3 lb. ripe Brie. Layer on 11/2 lb. sliced leftover Thanksgiving turkey, then pear-onion mixture and 3 oz. baby spinach. Top with remaining 4 slices of bread. Cut sandwiches in half and serve.

PER SERVING: 770 Cal., 28g Fat (11g Sat.), 194mg Chol., 6g Fiber, 67g Pro., 62g Carb., 990mg Sod.

Kitchen Tip

Add a new holiday relish. Make the pear-onion mixture and serve it (warm or at room temperature) on Thanksgiving instead of cranberry sauce.