Italian Turkey Sandwiches

This recipe creates a great base for sandwich exploration. I added my remaining dilled havarti, and I think the simple addition of cheese really pulls it together into a nommy lunch!

Of course, this recipe is from my BH&G 30 minute meals cookbook. I promise that a recipe from another source is coming very soon!

Ingredients
1/3 cup fine dry bread crumbs
2 tsp dried Italian seasoning, crushed
2 turkey breast tenderloins, halved horizontally (about 1 lb. total)
(As you can see, I bought small turkey tenderloin strips and just layered them on the sandwich.)
2 tsp olive oil
2 Tbsp snipped fresh basil or 2 tsp dried basil
1/4 cup mayonnaise or salad dressing
8 1/2-inch slices Italian bread, toasted
1 cup bottled roasted red &/or yellow sweet peppers, cut into thin strips

Instructions
1. In a large resealable plastic bag combine bread crumbs and Italian seasoning. Place a turkey tenderloin piece in the bag; seal and shake to coat. Repeat with remaining turkey tenderloin pieces.

2. In a 12-inch nonstick skillet heat oil over medium heat. Add turkey; cook about 10 minutes or until tender and no longer pink (170°F), turning once.

3. In a small bowl stir 1 Tbsp of the basil (or 1 tsp dried) into mayonnaise.

4. Spread mayonnaise mixture on one side of each of 4 of the bread slices; top with turkey pieces, sweet pepper strips, and the remaining 1 Tbsp (or 1 tsp dried) basil. Top with remaining bread slices.

Of course this sandwich pairs well with a salad dressed with Italian dressing, parmesan cheese, and whatever else you'd like! I usually have carrots on hand for a healthy, crunchy topping.