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--sunset sauce--
1/4 cup plain low-fat yogurt
1/4 cup low-fat mayonnaise
1 tablespoon sun-dried tomato paste
1 tablespoon minced garlic
salt and pepper; to taste
1 pound skinless boneless turkey breast
-- tenderloins
nonstick cooking spray
1 teaspoon chili powder
salt and pepper; to taste
1 red bell pepper; seeded
--sliced into rings
1 red onion; peeled
--sliced into rings
4 small loaves french bread
--6 inches long
4 slices low-felt monterey jack cheese
1/2 ripe avocado; pitted
--peeled and thinly rliced

1. Prepare Sunset Sauce; set aside.

2. Prepare grill according to manufacturer's instructions. With sharp knife, cut along each side of white tendon on each tenderloin to form two long strips; discard tendon. Cut partway through center of each strip and flatten to butterfly.

3. Spray a 12-inch sheet of aluminum foil on one side with cooking oil. Pierce foil several times with a knife. Place bell pepper and onion rings on foil and spray with cooking spray. turning to coat.

4. Grill turkey about 4 minutes on each side, or until browned and cooked through. Place foil with vegetables on grill rack and cook along with tenderloins, turning once or twice.

5. Open rolls and toast lightly on edge of grill.

6. To serve, divide turkey, grilled vegetables, cheese and avocado on bottom halves of rolls. Spread top halves with Sunset Sauce and close sandwiches.

Sunset Sauce

In small bowl, combine all ingredients. Makes about 1/4 cup.

Per serving: About 550 cal, 40 g pro, 55 g car, 19 g fat, 31% cal from fat, 8.2 mg chol, 775 mg sod, 4 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 4 servings

Preparation Time: 0:00

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