Broccoli and Smoked Turkey Focaccia Sandwiches

Broccoli and Smoked Turkey Focaccia Sandwiches Recipe
Photo: Karry Hosford
Serve with bowls of tomato soup and melon wedges.

Yield:

4 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

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

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.

Preheat broiler.

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.

Note:

Lisa Kobs,

Cooking Light

May 2003
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