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Tuscan Turkey Sandwich
While most Tuscan sandwiches are made with chicken breasts, I use deli-sliced turkey to make it even easier to assemble. This Tuscan turkey sandwich is made on focaccia with roasted red peppers, sun-dried tomato mayo, spinach, provolone cheese and pesto.
Course Sandwich
Cuisine Italian
Keyword deli, no cook, sandwich, turkey, Tuscan
Prep Time 15 minutes minutes
Servings 4
Calories 240 kcal
⅓ cup mayonnaise ¼ cup oil-packed sun dried tomatoes, finely chopped ½ teaspoon paprika 1 9” x 6” piece focaccia bread, halved lengthwise 2 tablespoons pesto 6 deli-slices provolone cheese 1 pound deli-sliced oven-roasted turkey 2 jarred roasted red bell peppers, sliced 1 cup packed baby spinach 1 teaspoon extra-virgin olive oil
In a small bowl stir together the mayonnaise, tomatoes and paprika until completely combined. Cover and refrigerate until ready to use.
Spread the mayonnaise on the top half of the bread and the pesto on the bottom half.
Top the bottom half with provolone, turkey and peppers.
Toss the spinach in the olive oil and add over the peppers then close.
Cut the sandwich into quarters or eights and serve.
Calories: 240 kcal | Carbohydrates: 8 g | Protein: 18 g | Fat: 16 g | Saturated Fat: 3 g | Polyunsaturated Fat: 9 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 44 mg | Sodium: 1742 mg | Potassium: 372 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 216 IU | Vitamin C: 16 mg | Calcium: 25 mg | Iron: 2 mg