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

1. Slice focaccia into two layers. Layer lettuce, turkey, salami, and cheese on bottom half of focaccia.
2. Combine pepperoncini or giardiniera, olives, artichoke hearts, and salad dressing in a small bowl; spoon evenly over cheese.
3. 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. © 2003 Meredith Corporation. All Rights Reserved.