Tuesday, February 19, 2008

Turkey and Vegetable Focaccia Sandwiches

1. 1 (14 ounce) can artichoke hearts, drained, coarsely chopped
2. 1 medium red pepper, chopped
3. 1/2 medium cucumber, seeded, chopped
4. 1/3 cup stuffed green olives, chopped
5. 1/3 cup prepared GOOD SEASONS Italian Salad Dressing & Recipe Mix
6. 3 (6 ounce) packages OSCAR MAYER Thin Sliced Oven Roasted Turkey Breast
7. 5 KRAFT DELI DELUXE Low-Moisture Part-Skim Mozzarella Cheese Slices
8. 1 focaccia bread (10 inch), split



1. Combine artichokes, peppers, cucumbers and olives in medium bowl. Add dressing; toss to coat.
2. Layer half of the turkey, all of the vegetable mixture, remaining turkey and cheese on bottom half of focaccia. Cover with top of focaccia.
3. Cut into 8 wedges to serve.

Yield: 8 servings

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