Basil Turkey and Vegetables on Focaccia
Nutritional Information
| Calories | 380 | Fat | 11g |
| Protein | 26g | Cholesterol | 40mg |
| Carbohydrates | 48g | Sodium | 650mg |
| Fiber | 3g | Saturated Fat | 1.5g |
| Sugars | 7g |
Ingredients
½ cup mayonnaise
¼ teaspoon garlic powder
½ teaspoon black pepper, divided
1(16-ounce) loaf focaccia or Italian bread
1 (17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets
3 tablespoons olive oil
2 cloves garlic, minced
1½ teaspoons dried basil leaves
1 green bell pepper, cut lengthwise into pieces
2 medium zucchini, cut lengthwise into 6 slices
3 tomatoes, sliced
Directions
Combine mayonnaise, garlic powder and ¼ teaspoon black pepper in small bowl; set aside. Cut bread into 6 pieces. Cut each piece in half horizontally; set aside. Combine turkey, oil, garlic, basil and remaining ¼ teaspoon black pepper in large resealable plastic food storage bag. Seal bag; knead to combine.
Prepare grill. Cook the cutlets as specified on the package. Always cook to well-done, 165°F. as measured by a meat thermometer. Grill bell pepper and zucchini approximately 6 to 8 minutes on each side.
Top bottom half of each focaccia piece with mayonnaise mixture, tomatoes, bell pepper, zucchini and turkey. Top with focaccia tops.
