Ingredients:
1/2 cup yellow squash, sliced and diced
1/2 cup red peppers, sliced and diced
1/2 cup green peppers, sliced and diced
1/2 cup broccoli, sliced and diced
1/2 cup bermuda onions, sliced and diced
1/2 cup zucchini, sliced and diced
1/2 cup fat-free chicken broth
6 onion rolls, unsliced
6 ounces lean turkey breast
1 tomatoes, sliced into 6 slices
3 ounces provolone cheese, sliced into 6 slices
Directions:
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.
Servings: 6
Time preparation: 10 min.
Time total: 25 min.