Turkey, Mushroom, & Onion Sub

Name: Turkey, Mushroom, & Onion Sub Recipe
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: * Bread italian 5.25 oz (remove); * Turkey breast meat 2 ounce(s) (remove); * Mushrooms cooked .25 cup pieces (remove); * Onions raw .33 cup chopped (remove); * Romaine Lettuce (salad) 0.5 cup shredded (remove); * Red Ripe Tomatoes .33 cup chopped or sliced (remove); * Great Value Fat Free Cheese (1slice) 1 serving (remove); * Yellow Mustard 2 tsp or 1 packet (remove); * Green Peppers (bell peppers) 0.33 cup chopped (remove); * Cucumber (with peel) 0.25 cup slices (remove)

(2)

Minutes to Prepare: 10

Number of Servings: 2

Ingredients

* Bread, italian, 5.25 oz (remove) * Turkey breast meat, 2 ounce(s) (remove) * Mushrooms, cooked, .25 cup pieces (remove) * Onions, raw, .33 cup, chopped (remove) * Romaine Lettuce (salad), 0.5 cup, shredded (remove) * Red Ripe Tomatoes, .33 cup, chopped or sliced (remove) * Great Value Fat Free Cheese (1slice), 1 serving (remove) * Yellow Mustard, 2 tsp or 1 packet (remove) * Green Peppers (bell peppers), 0.33 cup, chopped (remove) * Cucumber (with peel), 0.25 cup slices (remove)

Directions

First sautee the onions and mushrooms till the onions are cooked.
Then, put everything on the bread (can toast the bread or not). I layered meat and cheese and then I toasted in the oven on broil (keeping an eye on it!). Then I layered the mushroom and onions on and mustard. Last, I layered on the rest of the fresh veggies! Then, just cut in two and enjoy with a friend! :)
(Makes 2 filling servings! )

Number of Servings: 2

Recipe submitted by SparkPeople user KTRUNNER.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 281.1
Total Fat: 3.6 g
Cholesterol: 12.2 mg
Sodium: 784.0 mg
Total Carbs: 46.7 g
Dietary Fiber: 4.2 g
Protein: 14.6 g

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Member Reviews

ROSSYFLOSSY
This was a flavorful sandwich. - 4/30/20
2BTINIGIRLAGAIN
This was great. I never thought of the Mushrooms. I used a whole wheat french roll instead of the italian bread and it was still good. It also wasn't hard to make at all! - 1/5/08