Prep: 15 min.
Cook: 20 min.This recipe serves:  4    
Preparation time:  15 minutes

 

Ingredients

 

For the turkey salad: such as Sauvignon Blanc

pinch of salt

10 black peppercorns

juice of 1 lemon

2 sprigs fresh thyme

2 turkey cutlets, about

6-8 ounces each

1/2 cup non-fat mayonnaise

1/4 cup finely diced celery

1/4 cup finely diced, sweet onion

1/4 cup dried cranberries

salt and pepper
 

For the sandwiches:

bread, sliced in half

4 lettuce leaves, green leaf, bibb or romaine, shredded

Nutrition Facts

Serving Size 1 sandwich
 

Amount Per Serving
 

Calories 433

Protein 29 g

Total Carbohydrate 38 g

Dietary Fiber 3 g

Soluble Fiber 1 g

Insoluble Fiber 1 g

Sugar 7 g

Total Fat 14 g

Saturated Fat 5 g

Monounsaturated Fat 4 g

 

Cooking Instructions

 

For the turkey salad:

1. In a large saucepan combine the wine, salt, peppercorns, lemon juice and thyme. Add the turkey cutlets and enough water to cover them. Bring the liquid to a boil, reduce the heat and simmer for ten minutes. Remove from the heat and let the turkey cool in the liquid.

 

2. Meanwhile, in a large mixing bowl, combine the mayonnaise, celery, onion, and cranberries.
 

3. When the turkey is cool enough to handle, remove it from the liquid. (Discard the liquid.) Cut the turkey into small pieces, let cool some more and add it to the mayonnaise mixture and toss. Season to taste with salt and pepper. Refrigerate until mixture is ready to serve.
 

For the sandwiches:

4. Lay the focaccia slices out on a work surface and divide the turkey mixture among the sandwiches, spreading it out in the center of each half. Divide the shredded lettuce among the sandwiches and place the top half of the focaccia on each sandwich.

 

 

 

5. Cut the sandwiches in half on the diagonal and serve.