Assemble each sandwich: spread 1/2 teaspoon butter
Spread mayonnaise on both slices of bread.
Place turkey slices on one piece of bread.
Top with potatoes and-or stuffing, cranberry sauce, and brown gravy.
Close sandwich; slice in half and eat.
*Barbecue Turkey Sandwich-top turkey with barbecue sauce and cooked bacon strips; melt cheddar cheese on top.
*The Pilgrim-pile roasted turkey, stuffing, cranberry sauce, gravy, and Munster cheese on white bread.
*Turkey Melt-arrange turkey on toast, top with Swiss or cheddar cheese, and broil until cheese melts.
lice of bread.
Layer turkey breast on top.
Place
1. Toast bread.
2. Smear bread with mustard and avocado.
3. Place lettuce on bread, then turkey slices.
4. Close sandwich and eat.
ind you use doesn't melt well.
When the onions
1. Slice the roll in half then very lightly brown in the toaster oven ( set the oven on \"toast\" and watch).
2. Place one slice of swiss on top of each roll half then put back in the toaster oven. Toast until the cheese is just melting and bubbly.
3. Remove the halves and fold 2 slices of turkey onto each side.
4. Top turkey with mayo and any other fixings. Place the two halves together to form a sandwich.
5. Squash down sandwich and cut into 2 pieces.
ell.
Evenly divide the turkey over 4 slices of bread
aucepan over medium-high heat. Melt the butter, then add the
Season turkey cutlets with salt and pepper.
Place asparagus with its own liquid in pan.
Place turkey on top of asparagus.
Heat to serving temperature.
Melt butter in another pan, blend in flour and gradually stir in milk.
Cook on medium heat until thickened, stirring to keep smooth.
Add cheese and stir until melted.
Add mushrooms (drained), shredded beef, Worcestershire sauce and pepper to taste.
Toast bread.
Place turkey slice on each bread slice.
Cover with drained asparagus and spoon sauce over sandwiches.
Serves 5.
For each sandwich, spread each slice of lightly toasted bread on one side with softened butter, pesto and white wine Dijon mustard (use more or less, to taste).
Assemble your sandwich with romaine, slice of fresh tomato and thin slice of red onion, slice of provolone cheese, one or two thin slices lightly smoked deli turkey meat, and a light drizzle of balsamic.
Slice in half to serve. Enjoy!
Toast bread till crispy and delightful in the toaster.
Pull apart strands of cheese and lay over toasted whole wheat bread.
Lay slice of turkey on top of the cheese bed.
Put your broiler up to high and place the sandwich on the rack near the top of the oven.
Broil for around 5 minutes or until the cheese is golden bubbly.
Add paprika or other random spice or seasoning of your choice and enjoy ^.^.
Chop red onion very fine and mix with whole cranberry sauce.
Smear mayonnaise on one side of sliced bread. Smear cranberry-onion mixture on the other slice of bread.
Layer turkey slices, bacon and provolone on one side of bread and top with other slice of bread.
Using a skillet or grill pan, grill sandwich with butter and remove from heat when cheese has melted. Cut sandwich into 2 halves and serve.
Combine mustard and honey in a small bowl. Spread one side of each of 4 bread slices with 1 1/2 teaspoons mustard mixture.
Place one cheese slice on dressed side of bread slices; top each with 4 or 5 apple slices and 2 ounces turkey. Top sandwiches with remaining 4 bread slices. Coat both sides of sandwiches with cooking spray.
Heat a large nonstick skillet over medium-high heat. Add sandwiches to pan. Cook 2 minutes on each side or until bread is browned and cheese melts.
Slice each in half diagonally and serve.
Dressing:
Combine all the ingredients in a small bowl and stir well.
Refrigerate.
This makes 1 3/4 cups, and will keep a long time in the fridge.
Sandwich:
Spread 2 tbsp of the dressing on one of the bread slices (we put it on both sides).
On top of one slice of bread, layer lettuce, tomato, turkey, Gouda, and bacon.
Top with the second slice of bread and serve.
Cook turkey breast schnitzels following package instructions.
Place a slice of toast on 4 serving plates. Top with lettuce, tomatoes and beet. Add a hot schnitzel, cheese and remaining toast. Serve.
In bowl stir together yogurt, cucumber, dill and mint.
Add grapes, bell peppers, celery, turkey and cheese.
Chill at least 1 hour for flavors to mingle.
Line each pita half with red lettuce leaves.
Then spoon turkey mixture into each sandwich.
Spread dressing on each slice of bread.
Break bacon to fit on 1 slice and arrange turkey on another.
Tope each with tomatoes and lettuce leaves.
Stack sandwich layers and top with third slice of bread.
Cut in quarters on a diagonal and skewer with toothpicks.
Melt butter.
Blend in flour, salt, pepper and bouillon cube. Stir in water and milk.
Heat on Medium 6 minutes uncovered or until thick.
Stir occasionally.
Stir in spaghetti, turkey and mushrooms.
Pour into 2-quart casserole.
Sprinkle with grated cheese and heat on Medium for 6 minutes uncovered.
In a bowl, combine first four ingredients.
Spread mixture over toasted bread.
Place on foil-lined baking sheet; top with cheese.
Broil 4 inches from heat for approximately 2 minutes or until cheese is melted.