• 1 pound extra-lean ground turkey
  • 2 medium green peppers, julienned
  • 2 cups sliced fresh mushrooms
  • 1 small onion, halved and sliced
  • 1/2 cup reduced-fat creamy Caesar salad dressing, divided
  • 1/4 teaspoon pepper
  • 1 loaf (8 ounces) French bread, halved lengthwise
  • 4 slices provolone cheese
  • Additional reduced-fat creamy Caesar salad dressing, optional


  1. Preheat broiler. In a large skillet cook turkey, green peppers, mushroom and onion over medium-high heat until turkey is no longer pink vegetables are tender, 8-10 minutes, breaking up turkey into crumbles; drain. Stir in 1/4 cup dressing and pepper.
  2. Spread remaining 1/4 cup dressing over cut side of bread. Place on a baking sheet. Broil 4-6 in. from heat until lightly toasted, 3-4 minutes. Spread turkey mixture over toasted sides of bread; top with cheese. Broil until cheese is melted, 1-2 minutes longer. Cut each half into 2 slices. Serve with additional sauce on the side.

Nutrition Facts

1 open-faced sandwich: 481 calories, 22g fat (5g saturated fat), 80mg cholesterol, 1006mg sodium, 38g carbohydrate (7g sugars, 3g fiber), 36g protein.