Ingredients Jump to Instructions ↓

  1. 2 cups packaged shredded cabbage with carrot (coleslaw mix)

  2. 2 tablespoons bottled reduced-calorie clear Italian salad dressing or white wine vinaigrette salad dressing

  3. 2 tablespoons bottled reduced-calorie Thousand Island salad dressing

  4. 8 1/2-inch-thick slices rye bread

  5. 8 ounces sliced, cooked turkey breast

  6. 4 slices provolone cheese (4 ounces)

  7. 1 medium tomato, sliced Cucumber spears

Instructions Jump to Ingredients ↑

  1. In a medium bowl, combine coleslaw mix and Italian salad dressing; set aside.

  2. Spread Thousand Island salad dressing on one side of each bread slice. Place four of the bread slices, dressing sides up, on a work surface; top with turkey, cheese, tomato, and coleslaw mixture. Top with remaining bread slices, dressing sides down.

  3. Preheat a large skillet over medium heat. Reduce heat to medium-low. Cook sandwiches, half at a time, for 4 to 6 minutes or until the bread is toasted and the cheese is melted, turning once. If desired, serve with cucumber spears. Makes 4 servings. Nutrition Facts Per Serving: Servings : 4 servings Calories 379 Total Fat (g) 11 Saturated Fat (g) 5 Cholesterol (mg) 67 Sodium (mg) 884 Carbohydrate (g) 38 Fiber (g) 5 Protein (g) 31


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