Photo of Knife-and-Fork Italian Turkey & Pepper Sandwich by WW

Knife-and-Fork Italian Turkey & Pepper Sandwich

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.


Extra virgin olive oil

1 tsp

Bell pepper

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

Uncooked onion

½ cup(s), chopped, sliced


2 clove(s), minced

Fennel seeds

½ tsp

Dried oregano

½ tsp

Cooked skinless light turkey meat

½ cup(s), shredded


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

Table salt

1 pinch(es)

Italian bread

2 oz, cut into two slices, toasted


2 Tbsp, 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.