PRESSURE COOKER MINI TERIYAKI TURKEY SANDWICHES
Preparing the pulled turkey in a delicious teriyaki sauce for these snack-size sandwiches is a breeze using a pressure cooker. Serving them on lightly-toasted sweet dinner rolls is a finishing touch.-Amanda Hoop, Seaman, Ohio
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 20 servings.
Number Of Ingredients 11
Steps:
- Place turkey in a 6-qt. electric pressure cooker. In a small bowl, combine next 6 ingredients; pour over turkey. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Allow pressure to naturally release for 10 minutes; quick-release any remaining pressure., Remove turkey from pressure cooker. Select saute setting and adjust for high heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir until sauce is thickened, about 2 minutes. When cool enough to handle, shred meat with 2 forks; return meat to pressure cooker. Stir to heat through., Preheat oven to 325°. Split rolls; brush cut sides with butter. Place on an ungreased baking sheet, cut side up. Bake until golden brown, 8-10 minutes. Spoon 1/3 cup turkey mixture on roll bottoms. Replace tops.
Nutrition Facts : Calories 252 calories, Fat 5g fat (2g saturated fat), Cholesterol 70mg cholesterol, Sodium 501mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 1g fiber), Protein 26g protein.
MINI TERIYAKI TURKEY SANDWICHES
Preparing the pulled turkey in a delicious teriyaki sauce for these snack-size sandwiches is a breeze using a slow cooker. Serving them on lightly-toasted sweet dinner rolls is perfection made easy.-Amanda Hoop, Seaman, Ohio
Provided by Taste of Home
Categories Appetizers
Time 5h50m
Yield 20 sandwiches.
Number Of Ingredients 11
Steps:
- Place turkey in a 5- or 6-qt. slow cooker. In a small bowl, combine brown sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over turkey. Cook, covered, on low 5-6 hours or until meat is tender., Remove turkey from slow cooker. In a small bowl, mix cornstarch and cold water until smooth; gradually stir into cooking liquid. When cool enough to handle, shred meat with 2 forks and return meat to slow cooker. Cook, covered, on high until sauce is thickened, 30-35 minutes., Preheat oven to 325°. Split rolls and brush cut sides with butter; place on an ungreased baking sheet, cut side up. Bake 8-10 minutes or until toasted and golden brown. Spoon 1/3 cup turkey mixture on roll bottoms. Replace tops.
Nutrition Facts : Calories 252 calories, Fat 5g fat (2g saturated fat), Cholesterol 70mg cholesterol, Sodium 501mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 1g fiber), Protein 26g protein.
"MIND BLOWING" TURKEY SANDWICH
Provided by Giada De Laurentiis
Time 35m
Yield 4 sandwiches
Number Of Ingredients 11
Steps:
- For the tomatoes: Preheat the oven to 400 degrees F.
- On a small rimmed baking sheet, spread the tomatoes, olive oil, salt, garlic and basil. Toss well to coat. Roast until the tomatoes are popped and beginning to brown, about 25 minutes. Allow to cool slightly.
- For the spread: Mix together the mayonnaise and mustard in a small bowl.
- For the sandwich: Lay out the bread and spread the mayonnaise-mustard mixture on each slice. Working 2 slices at a time, place 2 lettuce leaves on one slice and about 6 roasted tomatoes on the opposite slice. Ribbon 3 slices of turkey on the lettuce. Place the 2 halves together and secure with 2 toothpicks with a cornichon on each one. Continue with the remaining ingredients. Cut in half before serving.
TURKEY MINI SANDWICHES
Turkey, cranberries and Swiss cheese star in a layered and baked made-from-Bisquick® mix sandwich.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 1h10m
Yield 18
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix, cranberries, milk, mustard and egg until blended. Pour half of batter into baking dish.
- Top with half of the turkey and sprinkle with 1/2 cup of the cheese to within 1/4 inch of edges of baking dish. Top with remaining turkey. Pour remaining batter over turkey.
- Bake 45 to 50 minutes or until golden brown and set. Sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before cutting. Cut into 9 squares; cut each square in half diagonally.
Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Mini Sandwich, Sodium 320 mg, Sugar 4 g, TransFat 1/2 g
SLOW-COOKER TURKEY TERIYAKI SANDWICHES
These delicious Asian-inspired sandwiches are stuffed with tender turkey slow cooked in a savory-sweet teriyaki glaze sauce - a finger licking good dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h15m
Yield 4
Number Of Ingredients 8
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place turkey in slow cooker. In small bowl, mix teriyaki glaze, marmalade, gingerroot and garlic. Spoon mixture over turkey, turning as necessary to coat.
- Cover; cook on Low heat setting 9 to 10 hours.
- Remove turkey from slow cooker. Remove and discard bones; shred or cut turkey into pieces. Cover to keep warm.
- In 2-cup microwavable measuring cup, mix water and cornstarch until smooth. Pour liquid from slow cooker into cornstarch mixture; mix well. Microwave on High 1 to 2 minutes, stirring once halfway through cooking, until mixture boils and thickens slightly. Divide turkey evenly among roll bottoms; spoon sauce over turkey. Cover with roll tops.
Nutrition Facts : Calories 370, Carbohydrate 46 g, Cholesterol 105 mg, Fat 1/2, Fiber 1 g, Protein 33 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 14 g, TransFat 1/2 g
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