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Provolone 'n' Turkey Sandwiches

 Provolone 'n' Turkey Sandwiches
Rye bread complements the other flavors in this super-easy sandwich from Lynne Miess of New Port Richey, Florida. You can substitute regular deli turkey for the peppered turkey, if you wish.
2 ServingsPrep/Total Time: 15 min.


  • 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.
Editor's Note: This recipe was tested with Vlasic roasted red pepper strips.
Nutritional Facts: 1 sandwich equals 406 calories, 18 g fat (10 g saturated fat), 65 mg cholesterol, 1,505 mg sodium, 37 g carbohydrate, 5 g fiber, 26 g protein.