Spice up your usual turkey sandwich with roasted red pepper and pepper jack cheese—all prepared in 25 minutes and ready to be packed in your lunch for the next day.
loaf (16 oz) French bread
lb thinly sliced cooked turkey
jar (7 oz) roasted red bell peppers, drained
slices (about 1 oz each) pepper Jack cheese
Heat gas or charcoal grill. Cut 30x18-inch sheet of heavy-duty foil. Cut bread in half horizontally. Layer turkey, peppers and cheese on bottom half of bread. Cover with top half. Place sandwich on center of foil.
Bring up 2 sides of foil over sandwich so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
Place packet on grill over low heat. Cover grill; cook 10 to 13 minutes, rotating packet 1/2 turn after 5 minutes, until sandwich is toasted and cheese is melted.
To serve, carefully fold back foil to allow steam to escape. Cut sandwich into 6 pieces.
You can also bake this flavorful sandwich at 350°F for 10 to 13 minutes or until the cheese is melted.
For a milder cheese flavor, use Swiss or provolone cheese instead of the pepper Jack.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.