From: Jenn@eatcakefordinner
1 Tbl. oil
1 green bell pepper, diced
1/3 c. onion, finely chopped
1 large garlic clove, minced
leftover turkey, chopped (around 3 cups)
1 tsp. Mrs. Dash (yellow lid)
1 tsp. Italian seasoning
pepper, to taste
1/2 tsp. Shirley J chicken bouillon, opt.
2 roma tomatoes, diced
8 slices Provolone cheese
3 oz. cream cheese, softened
4 hoagie buns, toasted
Heat oil in a large skillet over medium heat. Add the diced green pepper and onion and cook for a few minutes or until tender. Add the minced garlic and saute 30 more seconds. Add the chopped turkey, Mrs. Dash, Italian seasoning, pepper and Shirley J chicken bouillon (if adding) and cook until turkey is heated through. Last, add the diced tomatoes. Taste and adjust seasonings, if needed. Spread cream cheese over both sides of toasted hoagie buns. Load up with turkey filling and top each with two slices of Provolone cheese. Place sandwiches on a baking sheet and place in a warm 350 degree oven for a few minutes until cheese is melted. Slice in half and serve. Serves: 4
Jenn's Notes: We sauteed our veggies in coconut oil which gave them an awesome flavor, but any type of oil will work. I love Shirley J chicken bouillon, because it is less salty than other bouillon and it adds a rich flavor to the dish.