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Open-Face Garden Turkey Sandwiches

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  • Prep 5 min
  • Total 15 min
  • Servings 4
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Enjoy these delicious turkey sandwiches topped with vegetables and cheese that are ready in just 15 minutes – perfect for a dinner.
Updated May 5, 2014
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Ingredients

  • 4 cups frozen stir-fry bell peppers and onions (from 1-pound bag)
  • 1 pound uncooked turkey breast slices, about 1/4 inch thick
  • 1/2 cup shredded Cheddar cheese (2 ounces)
  • 4 tablespoons sandwich spread, mayonnaise or salad dressing
  • 4 slices pumpernickel bread, toasted

Steps

  • 1
    Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook frozen stir-fry vegetables in skillet 3 to 5 minutes, stirring frequently, until tender. Remove vegetables from skillet.
  • 2
    Cook turkey as directed on package in same skillet until light golden brown and no longer pink in center. Remove from heat.
  • 3
    Top each turkey slice with vegetables and cheese. Cover and let stand 1 to 2 minutes or until cheese is melted. Spread sandwich spread on bread. Top each slice with turkey topped with vegetables and cheese.

Tips from the Betty Crocker Kitchens

  • tip 1
    Turkey slices cook fast, so follow recommended cooking times. Cooking them just until no longer pink ensures that they will remain tender and juicy.

Nutrition

330 Calories, 11g Total Fat, 34g Protein, 28g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Sandwich
Calories
330
Calories from Fat
100
Total Fat
11g
Saturated Fat
4g
Cholesterol
95mg
Sodium
410mg
Total Carbohydrate
28g
Dietary Fiber
4g
Protein
34g
% Daily Value*:
Iron
16%
16%
Exchanges:
1 Starch; 3 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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