Knife-and-fork Italian turkey and pepper sandwich
Uncooked bell pepper(s)
1 cup(s), red and yellow varieties, sliced
½ cup(s), sliced
2 clove(s), large, minced
Cooked skinless light turkey meat
½ cup(s), shredded
1 small, cut into chunks (3/4 cup)
WW Light rye bread
2 slice(s), toasted
2 tbsp(s), fresh, sliced
- Heat oil in a medium nonstick skillet over medium-high heat; cook peppers and onions, stirring occasionally, until golden brown, about 5 minutes.
- 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.
- Makes 1 serving.