This is a tasty way to use the last of the cranberry sauce. Perfect with a simple spinach and mushroom salad alongside. If you prefer a cold sandwich, simply skip the step of baking these under the broiler.
8 slices whole grain or pumpernickel bread, toasted
1/2 cup very thinly sliced red onion
5 ounces leftover ham or nitrite-free black forest ham
4 ounces Isigny Ste. Mère French brie, sliced 1/4-inch thick
1/2 cup prepared cranberry sauce
1 cup baby spinach
Preheat broiler and arrange rack in the oven about 7 inches below the heat source. On a large baking sheet, layer bread with slices of onion, ham and brie and broil 2 to 3 minutes until cheese begins to melt. Remove, top sandwiches with cranberry sauce and baby spinach and serve.
Per Serving:280 calories (90 from fat), 10g total fat, 5g saturated fat, 40mg cholesterol, 660mg sodium, 31g carbohydrates, (4 g dietary fiber, 10g sugar), 18g protein.