Ingredients
1 tablespoon honey1 tablespoon spicy brown mustard1 teaspoon red raspberry preserves1/4 teaspoon mustard seed1 tablespoon olive oil4 ounces fresh mushrooms, thinly sliced1 cup fresh baby spinach, coarsely chopped1 garlic clove, minced1/2 teaspoon chili powder4 slices multigrain bread, toasted6 ounces sliced cooked turkey breast1/2 medium ripe avocado, sliced
Preparation
Combine the honey, mustard, preserves and mustard seed. In a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender, 4-5 minutes. Add spinach, garlic and chili powder; cook and stir until spinach is wilted, 3-4 minutes.
Spread half of the mustard mixture over 2 slices of toast. Layer with turkey, mushroom mixture and avocado. Spread remaining mustard mixture over remaining toast slices; place over top.
