Savory Turkey Sandwich - Kraft Recipes Top
Comida Kraft
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Savory Turkey Sandwich

Prep Time
Total Time

2 servings

Here's a better-for-you turkey sandwich full of tasty peppers, lemon-pepper flavor and the satisfying crunch of crispy romaine lettuce.

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What You Need

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Make It

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  • Mix mayo and seasonings until blended; spread onto cut sides of rolls.
  • Fill with remaining ingredients.

Special Equipment Needed


Substitute black pepper for the lemon pepper seasoning.


  • 2 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1-1/2 Carb Choice

Diet Exchange

  • 1-1/2 Starch
  • 1 Meat (L)
  • 1 Fat

Nutrition Bonus

In addition to being high in vitamin C, the colorful red peppers in these savory sandwiches also team up with the lettuce to provide an excellent source of vitamin A.

Nutritional Information

Serving Size 2 servings
Calories 220
Total fat 8g
Saturated fat 1.5g
Cholesterol 25mg
Sodium 840mg
Carbohydrate 24g
Dietary fiber 2g
Sugars 1g
Protein 13g
% Daily Value
Vitamin A 25 %DV
Vitamin C 40 %DV
Calcium 6 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from My husband and I both thought that this sandwhich was the best. My husband and I both thought that this sandwhich was the best. I added more meat because my husband loved it after the first bite. This is part of are lunch routine. Are children even ove it and they are 3 and 1. The 1 year old gets little parts at a time. Love how easy it to make.
Date published: 2008-12-09
Rated 3 out of 5 by from This was really nice with the roasted red peppers. This was really nice with the roasted red peppers. I used krafts new mayo, garlic & herb flavor, it is really good.
Date published: 2010-04-15
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