Turkey Sandwiches with Roasted Bell Peppers the Editors of Publications International, Ltd.
Turkey Sandwich with Roasted Bell Peppers
Makes 4 servings
|2||large red bell peppers|
|8||slices whole-grain or millet bread|
|1/4||cup reduced-fat mayonnaise|
|8||spinach leaves or 4 romaine lettuce leaves|
|8||thin slices red onion|
|1/2||pound thinly sliced skinless roasted turkey breast|
|8||large fresh basil leaves (optional)|
- Preheat broiler. Cut bell peppers into quarters; discard stems, membranes and seeds. Place peppers, skin side up, on foil-lined baking sheet. Broil 3 inches from heat 10 minutes or until skin is blackened. Wrap peppers in foil from baking sheet; let stand 10 minutes. Peel off skin and discard.
- Spread 4 bread slices with mayonnaise. Top with spinach, onion, turkey, peppers and basil, if desired. Top with remaining bread slices.
|Serving Size:||1 sandwich|
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||17 %|
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