A N'awlin's favorite --
a meaty two-fisted sandwich piled high with everything but fat.
Smoked Turkey
Muffuletta
- 1 (12-ounce) Italian flat
bread (focaccia)
Lettuce leaves
6 ounces very thinly sliced mesquite smoked turkey breast
4 ounces thinly sliced reduced-fat salami or sliced, cooked turkey
salami
5 ounces thinly sliced reduced-fat provolone or mozzarella cheese
1/3 cup pepperoncini salad peppers or giardiniera (pickled mixed
vegetables), drained and chopped
1/4 cup chopped pitted green olives
1/4 cup thinly sliced canned artichoke hearts
1/4 cup nonfat Italian salad dressing
- Slice focaccia into two
layers. Layer lettuce, turkey, salami, and cheese on bottom half
of focaccia.
- Combine pepperoncini or
giardiniera, olives, artichoke hearts, and salad dressing in
a small bowl; spoon evenly over cheese.
- Place top half of focaccia
on top. Wrap securely in plastic wrap and keep refrigerated up
to 4 hours until serving.
Makes 6 servings.
Make-Ahead Tip: Refrigerate
pepperoncini mixture, covered, up to 3 days.
Nutritional facts per serving:
calories: 275, total fat: 9g, saturated fat: 3g, sodium: 1262mg,
carbohydrate: 27g, fiber: 1g, protein: 21g, calcium: 37%, starch:
2diabetic exchange, lean meat: 2diabetic exchange, fat: 1diabetic
exchange.
Recipe provided by Better
Homes and Gardens - BHG.com
a member of the Home
and Family Network for the best of cooking,
gardening,
decorating
and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.
