Smoked Turkey Muffuletta
A meaty New Orleans' two-fisted sandwich piled high with everything but the fat in this tasty turkey version.
1 (12-ounce) Italian flat bread (focaccia)
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 Information Per Serving (1/6 of recipe): 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 and photograph 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. © 2003 Meredith Corporation. All Rights Reserved.