Sandwiches & Wraps : Cold sandwiches Last Updated: Apr 24th, 2009 - 08:30:28 Tuscan Turkey Sandwich By Sandra Woodruff  Printer friendly page Yield: 1 serving 2 slices multigrain or dark pumpernickel bread* 1 1/2 to 2 teaspoons finely chopped sun-dried tomatoes in olive oil and herbs, drained 1 tablespoon nonfat or light mayonnaise 2 ounces thinly sliced roast turkey breast 1 tablespoon chopped black olives 1 ounce thinly sliced reduced-fat mozzarella or provolone cheese 6 large fresh spinach or arugula leaves 1. Place the bread slices on a flat surface. Combine the tomatoes and mayonnaise and spread some of the mixture over each bread slice. 2. Top one bread slice with the turkey, olives, mozzarella or provolone cheese, and spinach or arugula leaves. Top with the remaining bread slice and cut the sandwich in half. 3. Serve immediately, or microwave the sandwich for about 30 seconds to heat through. Nutritional Facts (per serving) Calories: 355 Carbohydrates: 36 g Fiber: 6.2 g Fat: 9.3 g Sat. Fat: 3.9 g Cholesterol: 62 mg Protein: 33 g Sodium: 724 mg Calcium: 340 mg GI rating: moderate Diabetic exchanges:  2 lean meat, 1 medium-fat meat, 2 starch, 1/2 vegetable  *To reduce calories and carbs: Use “light” multigrain or whole-wheat bread, with 50 calories and 7 to 9 grams carb per slice (-80 calories, -15 g carb, -1 starch exchange). © Copyright 2005 by eatsmarttoday.com Top of Page