Broccoli and Smoked Turkey Focaccia Sandwiches

Photo: Karry Hosford

Serve with bowls of tomato soup and melon wedges.

Yield: 4 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 256
  • Calories from fat: 25%
  • Fat: 7g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 1.1g
  • Protein: 14.3g
  • Carbohydrate: 34.4g
  • Fiber: 1.6g
  • Cholesterol: 27mg
  • Iron: 1.6mg
  • Sodium: 864mg
  • Calcium: 38mg


  • 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


  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.
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