Turkey Philly Sandwiches

Photography: Randy Mayor; Styling: Jan Gautro

You can also add sliced mushrooms to the pan with the onion and bell pepper. Serve with dill pickles and chips.

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

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Nutritional Information

Amount per serving
  • Calories: 380
  • Calories from fat: 30%
  • Fat: 12.9g
  • Saturated fat: 6.9g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.4g
  • Protein: 28.5g
  • Carbohydrate: 40.6g
  • Fiber: 2.6g
  • Cholesterol: 52mg
  • Iron: 2.2mg
  • Sodium: 1042mg
  • Calcium: 277mg

Ingredients

  • 2 teaspoons butter
  • 1 cup thinly sliced onion
  • 1 cup thinly sliced green bell pepper
  • 1/4 teaspoon black pepper
  • 3/4 pound thinly sliced deli turkey breast
  • 4 (2-ounce) sandwich rolls
  • 4 (1-ounce) slices low-sodium mozzarella or provolone cheese

Preparation

  1. Preheat oven to 375°.
  2. Melt butter in a large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 5 minutes or until tender. Stir in black pepper.
  3. Divide onion mixture and turkey evenly among bottom halves of rolls; top each serving with 1 cheese slice. Cover with top halves of rolls.
  4. Place sandwiches on a baking sheet. Bake at 375° for 5 minutes or until cheese melts.
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