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)
6 ounces very thinly sliced mesquite smoked turkey breast
4 ounces thinly sliced reduced-fat salami or sliced, cooked turkey
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
- Place top half of focaccia on top. Wrap
securely in plastic wrap and keep refrigerated up to 4 hours
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
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