Ingredients Jump to Instructions ↓

  1. 2 tablespoons dry-pack sundried tomatoes, julienned

  2. 1/2 cup fresh mushrooms, sliced

  3. 1 (2 1/4-ounce) can ripe olives, drained, sliced

  4. 1/4 cup red onion, finely chopped

  5. 3 tablespoons fat-free White Wine Vinaigrette or Italian salad dressing

  6. 3 tablespoons mayonnaise or salad dressing

  7. 1 (16-ounce) loaf herb focaccia bread or prebaked boboli crust

  8. 8 ounces turkey (or chicken) strips, cooked, boneless, skinless

  9. 2 Slices (2 ounces) provolone cheese, cut into strips

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 °F (175°C). Soak tomatoes in hot water for 30 minutes. Drain and set aside. Combine mushrooms, olives, red onion and dressing. Set aside. Spread mayonnaise on focaccia. Top with tomatoes, turkey and cheese. Place focaccia on foil-lined pizza or cookie sheet. Bake until cheese is melted and focaccia is heated thoroughly (about 5 minutes). Top sandwich with mushroom mixture. Cut into wedges and serve with fresh fruit.


Send feedback