Serving Size: 1 sandwich (entire recipe)
PointsPlus® value 7*
This sandwich is hot stuff! Lean turkey, a cheesy artichoke spread, lots of veggies -- all pressed 'n grilled to toasty perfection! Step aside, Panera...
1 slice red onion, rings intact
1/4 cup thinly sliced red bell pepper cut into 2-inch strips (about 1/4th of a pepper)
1 artichoke heart packed in water, drained and finely chopped
1 wedge The Laughing Cow Light Creamy Swiss cheese
1 tsp. reduced-fat Parmesan-style grated topping, divided
1/8 tsp. plus a dash garlic powder, divided
2 tsp. light whipped butter or light buttery spread (like Brummel & Brown)
Dash crushed dried rosemary
One 100-calorie flat sandwich bun (like Arnold/Brownberry/Oroweat Sandwich Thins)
2 oz. thickly sliced reduced-sodium turkey breast (about 1 slice)
1/4 cup baby spinach leaves
Bring a grill pan (or skillet) sprayed with nonstick spray to medium-high heat on the stove. Add onion and pepper and cook until softened and lightly blackened, 5 - 7 minutes, flipping halfway through. Remove from heat and set aside.
In a small bowl, combine chopped artichoke, cheese wedge, 1/2 tsp. Parm-style topping, and a dash of garlic powder. Mix thoroughly and set aside. In another small bowl, combine butter, remaining 1/2 tsp. Parm-style topping, remaining 1/8 tsp. garlic powder, and rosemary. Mix well and set aside.
Plate bun halves, cut sides up. Evenly spread artichoke-cheese mixture on both halves. Evenly top one half with turkey, cooked onion and pepper, and spinach. Place the other bun half on top, artichoke-cheese side down. Spread half the butter mixture evenly on the upward-facing bun half.
Clean pan, if needed. Re-spray with nonstick spray and bring to medium heat on the stove. Place sandwich in the pan, buttered side down. Spread remaining butter mixture on the upward-facing bun half. Cook until lightly browned, about 2 minutes per side, pressing down with a spatula to seal. Slice in half, if you like, and enjoy!
MAKES 1 SERVING