- 4 slices rye bread
- 2 teaspoons Dijon mustard
- 4 slices provolone cheese (1/2 ounce each)
- 10 spinach leaves
- 4 ounces sliced deli peppered turkey
- 4 roasted sweet red pepper strips
- 4 teaspoons butter
- Spread two bread slices with mustard. Layer with cheese, spinach, turkey and red pepper. Top with remaining bread. Spread outsides of sandwiches with butter.
- In a large skillet over medium heat, toast sandwiches for 3 minutes on each side or until cheese is melted. Yield: 2 servings.
Reviews for Provolone 'n' Turkey Sandwiches
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This is a fabulous sandwich with a refreshing change from boring lettuce and tomato. The provolone is a nice compliment to the peppered turkey. This is a great sandwich for a busy night quick meal. Thank you (0=
My family loved this sandwich...everyone gave it high ratings, I switched the rye bread out for wheat bread and they loved it. The red pepper makes the sandwich refreshing and adds a crunch to it. Will definitely be making this sandwich again!
I agree with you ! Also this sandwich is a nutrition nightmare.
When looking at the nutrition facts, this sandwich is a nightmare!u The only good thing is the protein. I would not make this sandwich unless I tweaked the ingredients to make it healthy. Try the new round sandwich thins and low fat cheese and heaven knows why you need butter on a sandwich with all the other good condiments
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