International Turkey Sandwich
Yield
servingsPrep
15 minCook
?Ready
15 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
lettuce
finely shredded |
|
| 1 | cup |
tomatoes
finely diced |
|
| 3 | each |
scallions, spring or green onions
finely chopped |
|
| ½ | cup |
green bell peppers
finely chopped |
|
| 2 | tablespoons |
salad dressing, italian
|
|
| 2 | each |
english muffins
halved |
*
|
| 8 | ounces |
turkey
cooked, sliced |
|
| 4 | ounces |
monterey jack cheese
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lettuce
finely shredded |
|
| 237 | ml |
tomatoes
finely diced |
|
| 3 | each |
scallions, spring or green onions
finely chopped |
|
| 118 | ml |
green bell peppers
finely chopped |
|
| 3E+1 | ml |
salad dressing, italian
|
|
| 2 | each |
english muffins
halved |
*
|
| 231.2 | ml/g |
turkey
cooked, sliced |
|
| 115.6 | ml/g |
monterey jack cheese
sliced |
|
Directions
Combine lettuce, tomato, scallions and green pepper in a large bowl.
Pour on Italian dressing and toss well.
Arrange 2 ounces turkey and 1 ounce cheese on each muffin half.
For a warm sandwich broil 2 to 3 minutes before spooning ¼ of the salad on each open face sandwich.
