Photo of Knife-and-fork Italian turkey and pepper sandwich by WW

Knife-and-fork Italian turkey and pepper sandwich

Points® value
Total Time
23 min
15 min
8 min
Ready in less than 25 minutes, this easy recipe pairs turkey with a variety of fresh vegetables for a flavorful open-faced Italian sandwich. Don’t be afraid to substitute different meats for turkey—cooked chicken breast as well as sliced pork or beef would all be delicious options. While this recipe calls for fennel seed, oregano, and basil, you can substitute cumin and paprika and toss in some pickled, sliced jalapeño to give this sandwich a Southwestern spin. Instead of bread, you can also serve this over cooked polenta rounds, regular rice, or riced cauliflower. Serve with a simple side salad for an easy lunch or dinner.


Olive oil

1 tsp(s)

Bell pepper

1 cup(s), red and yellow varieties, sliced


½ cup(s), sliced


2 clove(s), large, minced

Fennel seed

½ tsp(s)

Dried oregano

½ tsp(s)

Cooked skinless light turkey meat

½ cup(s), shredded


1 small, cut into chunks (3/4 cup)

Table salt

1 pinch(es)

WW Light rye bread

2 slice(s), toasted

Fresh basil

2 tbsp(s), fresh, sliced


  1. Heat oil in a medium nonstick skillet over medium-high heat; cook peppers and onions, stirring occasionally, until golden brown, about 5 minutes.
  2. Stir in garlic, fennel seeds, and oregano; cook, stirring, 30 seconds. Add turkey; toss to coat. Stir in tomato and salt; cook, stirring occasionally, until tomato softens and everything is heated through, 1-2 minutes. Spoon onto toast and sprinkle with basil.
  3. Makes 1 serving.