Smoked Turkey Hoagies With Provolone And Herb Mayo

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 20 min · Turkey · dairy-free, high-protein

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Ingredients

• 3/4 lb smoked deli turkey, sliced thin
• 4 oz provolone
• 2 hoagie rolls
• 1/4 cup mayonnaise
• 1 tbsp fresh dill and parsley, chopped
• 1/2 tbsp lemon juice
• 1 clove garlic, grated
• 1 tomato, sliced
• 1 cup iceberg lettuce, shredded
• 1 red onion, sliced thin
• 1/4 cup banana pepper rings
• 1 tbsp olive oil
• 1/2 tbsp red wine vinegar
• 1/2 tsp dried oregano

Method (tap to check — screen stays awake)

1. Stir the mayonnaise with the chopped herbs, lemon juice and grated garlic until pale green and fragrant.
2. Split the rolls almost through, leaving a hinge, and pull out a little of the soft interior so the fillings sit level.
3. Spread herb mayo on both cut faces, edge to edge, which also keeps the bread from going soggy.
4. Shingle the provolone along the bottom, then pile the turkey in loose folds rather than flat stacks so the sandwich stays tender to bite.
5. Toss the lettuce, onion and banana peppers with the oil, vinegar and oregano until glossy, then heap the mixture over the turkey and add the tomato.
6. Close the rolls, press firmly for ten seconds, and cut each in half on a diagonal.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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