recipes
Toasted Turkey and Roasted Pepper Sandwich
Turkey breast, roasted peppers, olives and Provolone cheese are combined in a panini-type sandwich.
- Servings
- cook method
- prep
- cook
- ready
- 4
- Saute
- 10 minutes
- 10 - 20 minutes
- Less than 30 minutes
Ingredients
- 8 medium slices crusty Italian bread
- 8 slices (10 ounces) cooked Butterball® Boneless Breast of Turkey Roast
- 1 can (12 ounces) roasted red peppers, drained
- 1 can (4.25 ounces) chopped black olives, drained
- 8 ounces deli-sliced provolone or mozzarella
- 1/4 cup creamy Italian or ranch dressing
- no-stick cooking spray
- Directions
- Nutrition Info
- Serving Suggestions
-
Top each of 4 of the bread slices with 2 turkey slices, 2 or 3 red pepper pieces, 2 tablespoons drained olives and 2 ounces cheese.
Spread remaining 4 bread slices with dressing. Place dressing-side down over cheese to make 4 sandwiches.
Heat large skillet over medium heat. Spray outside of sandwiches with cooking spray. Cook sandwiches 4 minutes on each side, or until sandwiches are golden brown on both sides and cheese is melted.
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