Open-Faced Italian Turkey Sandwich
In a small bowl, whisk together the olive oil, mustard, lemon juice, chives, and
parsley. Spread half the mustard mixture over the toast. Top with the turkey,
roasted red peppers, and artichoke hearts. Drizzle with the remaining mustard
mixture. Finish with red chilli flakes, to taste, if you like. Top with the lettuce
leaves, using them as the “bread” on top.
385 CAL, 14 G FAT (3 G SATURATED), 32 G PROTEIN, 29 G CARB, 0 G
SUGAR, 6 G FIBRE, 862 MG SODIUM
SERVES 1
2 teaspoons extra-virgin olive oil
2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh flat-leaf parsley
1 slice wholegrain bread, toasted
85 g sliced turkey breast
35 g jarred roasted red peppers, drained
3 water-packed artichoke hearts, drained
Red chilli flakes (optional)
2 large lettuce leaves (such as radicchio or romaine)
EXTRA VEGGIE POWER! Throw on some sliced cucumbers, red onion, or
radishes.