Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 Take and Bake ciabatta rolls, split, or 8 slices whole-grain bread | ||
| 8 oz. thinly-sliced Di Lusso deli turkey | ||
| 4 (1 oz each) slices reduced-fat, low-sodium provolone cheese | ||
| ½ c. jarred roasted red pepper, drained and patted dry with paper towels | ||
| 2 tbsp. light balsamic vinaigrette | ||
| Freshly ground black peppercorns | ||
| 1 c. loosely packed green leaf lettuce leaves | ||
| 4 clementines |
Directions
- Arrange split ciabatta rolls on cutting board. Divide turkey evenly among bottom halves of rolls.
- Layer provolone evenly over turkey. Place roasted red peppers evenly over cheese.
- Drizzle vinaigrette over the insides of the top halves of the rolls. Sprinkle with freshly ground pepper.
- Place lettuce on top and close sandwich. Press entire sandwich lightly to flatten slightly.
- Heat grill pan or large saute pan over medium-low heat and coat with nonstick vegetable or olive oil spray. Place whole sandwich in pan, cutting if necessary. Place large heavy plate over sandwich to press. Top plate with a heavy can or other weight and continue to cook sandwich approximately 3 to 4 minutes or until golden brown. Turn sandwich over and repeat process. Cut and serve with clementines.
Nutrition facts
Servings
350 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 40mg
- Sodium: 1470mg
- Total Carbohydrates: 46g
- Protein: 22g
Recipe Source:
Try-Foods International, Hy-Vee weekly ad from the week of June 9, 2010.