Recipe: Tuxedo Turkey Pizza

Winner of the Best Dressed Sandwich Contest. Created by Chefs Karen Putman and Cheryl Cassady of the Argosy Casino in Kansas City, Missouri.

2 Tbls. Dry-pack sundried tomatoes, julienned
½ C. Fresh mushrooms, sliced
1 Can (2.25 Oz.) Ripe olives, drained, sliced
¼ C. Red onion, finely chopped
3 Tbs. Fat-free White Wine Vinaigrette or Italian salad dressing
3 Tbs. Mayonnaise or salad dressing
1 Loaf (16 oz.) Herb focaccia bread or prebaked boboli crust
8 Oz. Turkey (or chicken) strips, cooked, boneless, skinless 
2 Slices (2 Oz.) Provolone cheese, cut into strips   

Preheat oven to 350° F. Soak tomatoes in hot water for 30 minutes. Drain and set aside. Combine mushrooms, olives, red onion and dressing. Set aside. Spread mayonnaise on focaccia. Top with tomatoes, turkey and cheese. Place focaccia on foil-lined pizza or cookie sheet. Heat at 350° F. until cheese is melted and focaccia is heated thoroughly (about 5 minutes). Top sandwich with mushroom mixture. Cut into wedges and serve with fresh fruit.

Per Serving: 533 calories, 21g fat, 35% of calories from fat, 59mg cholesterol, 1072mg sodium, 55g carbohydrate, 3g (13% of Daily Value) fiber, 31g protein, 181 IU (4%) Vitamin A, 1.4mg (2%) Vitamin C, 247mg (25%) calcium, 4mg (23%) iron.

To reduce fat: Use low-fat or fat-free mayonnaise, salad dressing or cheese and reduce amount of olives or substitute with drained, sliced artichoke hearts.

Yield: 4 Servings.