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Hot Turkey Sandwich

 Hot Turkey Sandwich
These sandwiches are my favorite way to prepare turkey for a nice lunch or light supper.—Mary Detweiler, Middlefield, Ohio
6 ServingsPrep: 20 min. + marinating Grill: 10 min.

Ingredients

  • 1/2 cup chicken broth
  • 1/4 cup olive oil
  • 4-1/2 teaspoons finely chopped onion
  • 1 tablespoon white wine vinegar
  • 2 teaspoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1/8 teaspoon pepper
  • 6 turkey breast cutlets (about 1 pound)
  • 6 whole wheat hamburger buns, split
  • 6 lettuce leaves
  • 6 tomato slices

Directions

  • In a large resealable plastic bag, combine the first eight
  • ingredients; add turkey. Seal bag and turn to coat; refrigerate for
  • 12 hours or overnight, turning occasionally.
  • Drain and discard marinade. Using long-handled tongs, moisten a paper
  • towel with cooking oil and lightly coat the grill rack.
  • Prepare grill for indirect heat, using a drip pan. Place turkey over
  • drip pan and grill, covered, over indirect medium heat or broil 4
  • in. from the heat for 3-4 minutes on each side or until no longer
  • pink. Serve on buns with lettuce and tomato. Yield: 6 servings.

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Hot Turkey Sandwich (continued)

Nutritional Facts: 1 sandwich equals 286 calories, 12 g fat (2 g saturated fat), 47 mg cholesterol, 387 mg sodium, 24 g carbohydrate, 4 g fiber, 23 g protein. Diabetic Exchanges: 2 lean meat, 2 fat, 1-1/2 starch.