Our family spends time picking the vegetables in our garden and then putting them together making a wonderful sandwich. —Lindsey Spinler, Sobieski, Wisconsin
Ingredients
- 1 pound extra-lean ground turkey
- 2 medium green peppers, julienned
- 2 cups sliced fresh mushrooms
- 1 small onion, halved and sliced
- 1/2 cup reduced-fat creamy Caesar salad dressing, divided
- 1/4 teaspoon pepper
- 1 loaf (8 ounces) French bread, halved lengthwise
- 4 slices provolone cheese
- Additional reduced-fat creamy Caesar salad dressing, optional
Directions
- Preheat broiler. In a large skillet cook turkey, green peppers, mushroom and onion over medium-high heat until turkey is no longer pink vegetables are tender, 8-10 minutes, breaking up turkey into crumbles; drain. Stir in 1/4 cup dressing and pepper.
- Spread remaining 1/4 cup dressing over cut side of bread. Place on a baking sheet. Broil 4-6 in. from heat until lightly toasted, 3-4 minutes. Spread turkey mixture over toasted sides of bread; top with cheese. Broil until cheese is melted, 1-2 minutes longer. Cut each half into 2 slices. Serve with additional sauce on the side.
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