Ingredients
16 slices turkey breast
8 slices whole grain bread
4 oz reduced fat feta cheese
½ English cucumber, sliced lengthwise
10 kalamata olives, pitted
8 marinated artichoke hearts, quartered
2 Tbsp oil , from artichokes
2 Tbsp balsamic vinegar
6 romaine leaves, shredded
carrots, shredded (optional)
Preparation
Add artichoke, feta, balsamic, artichoke oils, and pitted olives to a food processor.
Toast bread, if desired.
Place 4 slices of turkey on 1 slice of the bread, then layer cucumber, carrots, and romaine on top.
On the opposite slice of bread, spoon artichoke mixture to cover the bread.
Bring together and repeat to make 4 sandwiches.
