Cajun Turkey Sandwich

Cajun Turkey Sandwich

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From: Diabetic Living Magazine

By adding Cajun seasoning to this traditional turkey sandwich, we've elevated it to the next level.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • ⅓ cup light mayonnaise or salad dressing
  • 1 teaspoon purchased salt-free Cajun seasoning or Homemade Salt-Free Cajun Seasoning (see Variation)
  • 1 clove garlic, minced
  • 8 very thin slices firm-texture whole-wheat bread, toasted if desired
  • 1 cup fresh spinach leaves
  • 8 ounces packaged lower-sodium sliced, cooked turkey breast
  • 4 tomato slices
  • 1 small green sweet pepper or fresh poblano chile pepper, seeded and sliced (see Tip)


  • Prep

  • Ready In

  1. In a small bowl, stir together mayonnaise, Cajun seasoning and garlic. Spread on one side of each of the bread slices.
  2. To assemble, place four of the bread slices, spread sides up, on serving plates. Layer with spinach, turkey, tomato slices and sweet pepper or chile pepper. Top with remaining bread slices, spread sides down. Cut in half to serve. Makes 4 sandwiches.
  • Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
  • Variation: Homemade Salt-Free Cajun Seasoning: In a small bowl, stir together ¼ teaspoon white pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon paprika, ¼ teaspoon black pepper and ⅛ to ¼ teaspoon cayenne pepper.

Nutrition information

  • Serving size: 1 sandwich
  • Per serving: 210 calories; 9 g fat(1 g sat); 3 g fiber; 19 g carbohydrates; 16 g protein; 21 mcg folate; 37 mg cholesterol; 4 g sugars; 1,024 IU vitamin A; 29 mg vitamin C; 55 mg calcium; 2 mg iron; 635 mg sodium; 152 mg potassium
  • Nutrition Bonus: Vitamin C (48% daily value), Vitamin A (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ lean protein, 1 starch, ½ vegetable

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