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Broccoli and Smoked Turkey Focaccia Sandwiches

Photo: Karry Hosford
Yield 4 servings (serving size: 1 wedge)
Serve with bowls of tomato soup and melon wedges.

Ingredients

  • 3/4 cup broccoli florets
  • 1/4 cup (2 ounces) tub-style light cream cheese
  • 2 tablespoons fat-free Italian dressing
  • 1/2 teaspoon dried Italian seasoning
  • 6 ounces thinly sliced smoked turkey breast
  • 1/3 cup chopped bottled roasted red bell peppers
  • 1 (8-ounce) round focaccia loaf

Nutrition Information

  • calories 256
  • caloriesfromfat 25 %
  • fat 7 g
  • satfat 3.3 g
  • monofat 1.1 g
  • polyfat 1.1 g
  • protein 14.3 g
  • carbohydrate 34.4 g
  • fiber 1.6 g
  • cholesterol 27 mg
  • iron 1.6 mg
  • sodium 864 mg
  • calcium 38 mg

How to Make It

  1. Steam broccoli, covered, 5 minutes or until crisp-tender.

  2. While the broccoli cooks, combine cream cheese, dressing, and Italian seasoning in a bowl.

  3. Combine broccoli, cream cheese mixture, turkey, and bell peppers in a medium nonstick skillet; cook turkey mixture over medium-high heat until thoroughly heated, stirring frequently.

  4. Preheat broiler.

  5. Slice focaccia in half horizontally; place halves, cut sides up, on a baking sheet. Broil 1 minute or until toasted. Spread turkey mixture evenly over bottom half of focaccia; top with remaining focaccia half. Cut into 4 wedges.