| |
| INGREDIENTS |
| 1 |
red bell pepper |
| 1 tbsp. |
balsamic vinegar |
| ½ tsp. |
dried rosemary leaves |
| 1 tbsp. |
water |
| ½ lb. |
thinly sliced low sodium smoked turkey breast |
| 8 |
large basil leaves |
| 4 |
whole wheat hard rolls, split |
|
|
|
| RECIPE |
-
The morning or night before serving
preheat broiler.
-
Spray rack with cooking spray and broil bell pepper until charred on all sides. (You will have to keep an eye on it and turn it occasionally to get all sides). It will take about 10 minutes, when finished, remove and place in paper bag, fold closed tightly and set aside to steam.
-
After about 15 minutes, remove pepper, remove skin, stem and seeds.
-
Slice pepper into thin strips.
- Place pepper strips with vinegar, rosemary, and 1 tablespoon water in a Ziplock bag and let marinade 4 hours or overnight.
-
To assemble, divide turkey between rolls with pepper strips and basil, secure with toothpicks and serve.
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|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 sandwich
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
212 |
|
| Total Fat |
4 g |
|
| Sodium |
873 mg |
|
| Total Carbohydrates |
29 g |
|
| Fiber |
4 g |
|
| Protein |
17 g |
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