Garden Turkey Sandwich Recipes

TURKEY SANDWICHES WITH BRUSSELS SPROUT SLAW

Turkey Sandwiches with Brussels Sprout Slaw image

Provided by Ina Garten

Time 15m

Yield 6 servings

Number Of Ingredients 8

Ingredients

12 ounces Brussels sprouts, trimmed
3/4 cup good mayonnaise, such as Hellmann's, plus extra for spreading
2 tablespoons whole-grain mustard
1 tablespoon good Dijon mustard
1 tablespoon apple cider vinegar
Kosher salt and freshly ground black pepper
6 individual or 2 large ciabatta breads, halved and toasted
3/4 pound sliced turkey breast

Steps:

Set up a food processor with the slicing disk and process the Brussels sprouts through the feed tube. (You don't need to remove the cores of the sprouts.) Transfer to a large bowl.
In a medium bowl, whisk together the mayonnaise, whole-grain mustard, Dijon mustard, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the mayonnaise mixture to the sprouts and toss well.
Place the ciabatta halves, cut sides up, on a cutting board. Spread a thin layer of mayonnaise over each half. Place a layer of turkey on the bottom halves, pile some of the slaw on top, and place a second layer of turkey on top of the slaw. Sprinkle generously with salt and pepper. Cover with the top halves of the breads, cut sides down. Serve the individual ciabattas cut in half or cut the large ciabattas in thirds and serve.

OPEN-FACE GARDEN TURKEY SANDWICHES

Open-Face Garden Turkey Sandwiches image

Enjoy these delicious turkey sandwiches topped with vegetables and cheese that are ready in just 15 minutes - perfect for a dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 4

Number Of Ingredients 5

Ingredients

4 cups frozen stir-fry bell peppers and onions (from 1-pound bag)
1 pound uncooked turkey breast slices, about 1/4 inch thick
1/2 cup shredded Cheddar cheese (2 ounces)
4 tablespoons sandwich spread, mayonnaise or salad dressing
4 slices pumpernickel bread, toasted

Steps:

Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook frozen stir-fry vegetables in skillet 3 to 5 minutes, stirring frequently, until tender. Remove vegetables from skillet.
Cook turkey as directed on package in same skillet until light golden brown and no longer pink in center. Remove from heat.
Top each turkey slice with vegetables and cheese. Cover and let stand 1 to 2 minutes or until cheese is melted. Spread sandwich spread on bread. Top each slice with turkey topped with vegetables and cheese.

Nutrition Facts : Calories 330, Carbohydrate 28 g, Cholesterol 95 mg, Fiber 4 g, Protein 34 g, SaturatedFat 4 g, ServingSize 1 Sandwich, Sodium 410 mg

GARDEN TURKEY SANDWICH WITH LEMON MAYO

Garden Turkey Sandwich With Lemon Mayo image

This is from the June '07 GoodHousekeeping magazine. Simple, healthy, and delicious. I added some alfalfa sprouts to mine and only used half the amount of spinach leaves.

Provided by ElaineAnn

Categories Lunch/Snacks

Time 3m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1 teaspoon lemon peel, grated
1 tablespoon low-fat mayonnaise
2 slices whole grain bread
1 cup baby spinach leaves, loosely packed
2 ounces cooked turkey breast, sliced
1 small tomatoes, sliced

Steps:

Stir lemon peel into mayonaisse. Spread on both slices of bread.
Layer half of spinach leaves, turkey, tomato slices, and remaining spinach leaves on one slice of bread.
Top with second slice of bread.

Nutrition Facts : Calories 238.5, Fat 3.1, SaturatedFat 0.7, Cholesterol 47.1, Sodium 353, Carbohydrate 30.8, Fiber 5.8, Sugar 5.7, Protein 24.2

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