Name: Turkey and Provolone Sub with Roasted Red Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 whole sprouted grain sub roll; 5 oz nitrate-free deli turkey breast; 1 slice provolone cheese; 0.25 cup roasted red peppers; 1 cup baby arugula; 2 slice red onion; 1 tbsp dijon mustard; 1 tsp red wine vinegar; 0.25 tsp dried oregano; 0.13 tsp black pepper

Turkey and Provolone Sub with Roasted Red Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Turkey and Provolone Sub with Roasted Red Peppers

Oven-toasted sprouted grain roll layered with lean turkey and melted provolone, topped with vibrant roasted red peppers and zesty arugula.

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NUTRITION

Protein

52.5g

Fat

13.5g

Carbs

61.4g

SERVINGS

1 serving

INGREDIENTS

1 whole sprouted grain sub roll

5 oz nitrate-free deli turkey breast

1 slice provolone cheese

0.25 cup roasted red peppers

1 cup baby arugula

2 slice red onion

1 tbsp dijon mustard

1 tsp red wine vinegar

0.25 tsp dried oregano

0.13 tsp black pepper

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PREPARATION

1
Preheat your oven or toaster oven to 375°F.
2
Slice the sprouted grain sub roll lengthwise and spread the Dijon mustard evenly on the bottom half.
3
Layer the nitrate-free turkey breast onto the roll, followed by the slice of provolone cheese.
4
Place the open-faced sandwich in the oven for 3-5 minutes until the bread is toasted and the cheese is melted and bubbly.
5
Remove from the oven and top with the roasted red peppers, red onion slices, and fresh baby arugula.
6
Drizzle the red wine vinegar over the greens and sprinkle with dried oregano and black pepper before closing the sandwich.