ill.
For the keto turkey sandwich: Toss the lettuce with a
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.
Prepare Stove Top stuffing according to directions on box. In pan melt margarine and saute onion, celery and mushrooms until soft.
Add cream of mushroom soup, chicken stock, wine, garlic powder and pepper.
Let simmer until gravy gets white and thick. If gravy is thin, add 1 teaspoon flour.
Add turkey (several slices thick) to gravy and heat through, turning occasionally.
On plates, put mound of stuffing, over that put 1 slice of white bread and add turkey with gravy.
Makes 1 Open-Faced Turkey Sandwich; quick and easy.
Slice your sandwich rolls. Spread a healthy amount
Spread 1 slice of toasted white bread generously with cream cheese and the other slice with the strawberry preserves.
Place the turkey slices in the middle, close and ENJOY!
f the rolls with butter. Sandwich the rolls together with layers
Whisk the cranberry sauce, mayonnaise and rosemary in a small bowl, until smooth and well combined.
Place on slice of bread on a plate. Pile the turkey evenly on top of it. add the lettuce. Spread the cranberry mixture evenly over the second slice of bread and then flip the slice atop the sandwich. Serve immediately, or wrap tightly in plastic wrap and refrigerate until ready to serve.
ne or two slices of turkey. Take a nice large outer
rease from skillet. Add maple turkey to the skillet, and cook
Spread 1 slice of bread with dressing.
Top with turkey, stuffing, and cranberry sauce.
Cover with remaining bread slice.
Spread cream cheese on one piece of toast. Sprinkle sunflower seeds over the cream cheese and place avocado slices over the seeds.
Spread mayonnaise on the other piece of toast. Arrange turkey slices over the mayonnaise. Put turkey side of sandwich together with the avocado side of the sandwich.
Heat a small skillet over medium heat. Butter one side of each of the bread slices with one teaspoon butter. Place one slice, butter side down, in the skillet. Top with the turkey and cheese slices. Place the second slice of bread on top, butter side up.
When the first side of the sandwich is golden brown, turn and brown the other side, 3 to 5 minutes per side, or until the cheese begins to melt.
Remove sandwich to a plate and top with strawberry preserves, or serve the preserves on the side.
Spread desired amount of Tofutti on each slice of sourdough bread.
Place turkey slices on one slice of bread.
Spread desired amount of jellied cranberry sauce over the turkey.
Layer on top a few slices of red onion and dill pickle slices, and place the other slice of bread on top.
Cut sandwich in half, if desired.
(You can use regular, fat-free, or low-fat cream cheese instead of the Tofutti if you don't need to worry about dairy.).
An all-American favorite has always been the turkey sandwich. Think of how you looked forward to having leftover turkey for sandwiches.
Instead of just once a year or so, now start enjoying this low-fat, low calorie, low cholesterol sandwich throughout the year.
Layer bread and put heated turkey slices on top.
Heat gravy and cover the sandwich.
Add cranberry sauce.
Turkey -- In a large saute pan
Spread each half bun with dressing.
Place ham and turkey on bottom half of bun.
Top with cheese.
Cover with top half of bun. Wrap sandwich in aluminum foil.
Heat in 425\u00b0 oven until meat is hot and cheese is melted, about 15 to 20 minutes.
Lightly toast the bread and spread with butter to taste.
Roll up the turkey into logs and place on one piece of bread.
Top with cheese,apple slices, and lettuce.
Spread apricot jam and mayo onto the other slice of bread and place on top of the other slice.
Poke a toothpick on each side of the sandwich to hold it together, then cut through the center, on a slight diagonal.
PREHEAT oven to 400\u00b0F Cut a 1/2-inch-thick slice from top of bread loaf; remove center of loaf, leaving 1-inch-thick shell. Reserve removed bread for another use. Spread inside of bread shell and cut-side of top of loaf with mayo and mustard.
FILL bread shell with layers of turkey, ham, spinach, onions and cheese; cover with top of bread loaf. Wrap in aluminum foil.
BAKE 30 minute or until cheese is melted and sandwich is heated through. Let stand 10 minute Cut into 4 wedges with serrated knife. Serve warm.
slow cooker; place the turkey chunks on top. Combine the