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Turkey Veg out Sandwiches

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“After being on a totally fat free diet for several weeks, I went to a restaurant and had a variation on this sandwich. I felt like they used too much fat, so I have cut it down more than they did and renamed the sandwiches. I like my food to look good and taste good. This recipe fits both requirements and is good for you too.”

Ingredients Nutrition

  • 12 cup yellow squash, sliced and diced
  • 12 cup red pepper, sliced and diced
  • 12 cup green pepper, sliced and diced
  • 12 cup broccoli, sliced and diced
  • 12 cup bermuda onion, sliced and diced
  • 12 cup zucchini, sliced and diced
  • 12 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


  1. Saute or steam vegetables in chicken broth.
  2. Take a thin slice from the top of each roll and scoop out the center leaving about 1/4 inch around the sides.
  3. Fill rolls with the drained vegetables.
  4. Top each sandwich with 1 oz of turkey, a slice of tomato and a slice of cheese.
  5. Spray a baking sheet with non-stick cooking spray and place sandwiches on tray.
  6. Cook under broiler until the cheese melts.
  7. Serve with soup or a fruit salad for a pretty and tasty luncheon.
  8. My mother uses the filling in tortillas and rolls them up instead of using the onion rolls.

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