Ingredients
-
1/2 cup yellow squash, sliced and diced
-
1/2 cup red pepper, sliced and diced
-
1/2 cup green pepper, sliced and diced
-
1/2 cup broccoli, sliced and diced
-
1/2 cup bermuda onion, sliced and diced
-
1/2 cup zucchini, sliced and diced
-
6 onion rolls, unsliced
-
1 tomatoes, sliced into 6 slices
-
3 ounces provolone cheese, sliced into 6 slices
-
6 ounces lean turkey breast
-
1/2 cup fat-free chicken broth
Instructions
- Saute or steam vegetables in chicken broth.
- Take a thin slice from the top of each roll and scoop out the center leaving about 1/4 inch around the sides.
- Fill rolls with the drained vegetables.
- Top each sandwich with 1 oz of turkey, a slice of tomato and a slice of cheese.
- Spray a baking sheet with non-stick cooking spray and place sandwiches on tray.
- Cook under broiler until the cheese melts.
- Serve with soup or a fruit salad for a pretty and tasty luncheon.
- My mother uses the filling in tortillas and rolls them up instead of using the onion rolls.