Prep Time 10 minutes
Makes 4 servings (1/2 cup filling plus 1 bun)
|3||tablespoons plain low-fat yogurt|
|3||tablespoons reduced-fat ranch salad dressing|
|1-1/2||cups finely chopped cooked boneless skinless turkey breast or smoked turkey breast|
|1/2||cup finely chopped broccoli|
|1/3||cup shredded carrot|
|4||whole wheat or multi-grain frankfurter or hamburger buns, split|
|1/2||cup (2 ounces) shredded reduced-fat Cheddar cheese|
|2||tablespoons sunflower seeds or chopped toasted slivered almonds (optional)|
- Combine yogurt and salad dressing in medium bowl. Add turkey, broccoli and carrot; mix well.
- Slightly hollow out tops and bottoms of buns. Sprinkle cheese on bun bottoms. Spoon turkey mixture on top of cheese. Sprinkle with seeds, if desired. Top with bun tops, cut side down. Wrap in plastic wrap. Refrigerate for 2 hours or until thoroughly chilled.
|Serving Size:||1 sandwich|
|Total Fat||7 g|
|Saturated Fat||2 g|
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