Open-Face Italian Turkey Sandwiches _lowres

Photo provided by Pillsbury -- Pillsbury Bake-Off Contest finalist Linda Jumonville, of Metairie, hopes to wow judges with her Open-Face Italian Turkey Sandwiches, which she describes as a leaner version of the muffuletta.

Open-Face Italian Turkey Sandwiches

Serves 4. Recipe by Linda Jean Jumonville, of Metairie, is a finalist in the 47th Pillsbury Bake-Off contest.

1 can Pillsbury refrigerated crusty French loaf

1 (9-oz.) pkg. deli-style sliced oven-roasted turkey breast

1/2 cup Italian olive salad (from a jar), well drained (Jumonville uses Boscoli Italian Olive Salad, a locally made product.)

1/4 tsp. Watkins Basil Leaves

10 drained mild banana pepper rings

4 (1-oz.) slices mozzarella cheese

1. Heat oven to 350 F. Spray large cookie sheet with Crisco No-Stick Original Cooking Spray.

2. Remove dough from can; place on cookie sheet. Cut dough lengthwise down center to within 1/2 inch from bottom of loaf; press into 12-inch by 41/2-inch rectangle.

3. Layer half of the turkey over dough. Top with olive salad, basil leaves, pepper rings, remaining turkey and cheese slices.

4. Bake 20 to 30 minutes or until edges are light golden brown. Cut crosswise into 4 sandwiches.

Nutritional analysis per serving: 270 calories, 50 calories from fat, 11/2 grams saturated fat, 0 grams trans fat, 30 milligrams cholesterol, 1,330 milligrams sodium, 38 grams total carbohydrates, 0 grams dietary fiber, 1 gram sugars, 17 grams protein.

Exchanges: 1 Starch; 0 Fruit; 11/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat; Carbohydrate Choices: 21/2.