Sloppy Turkey And Veggie Sandwiches Recipes

CINCINNATI-STYLE TURKEY SLOPPY JOES

Steps:

• Preheat the oven to 425˚. Spread the tots on a baking sheet and bake until crisp, 20 to 25 minutes.
• Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add all but 1/4 cup white onion; cook until softened, about 3 minutes. Stir in the turkey, chili powder, pie spice, a big pinch of salt and a few grinds of pepper. Cook, stirring and breaking up the meat, until the turkey is well browned, 4 to 5 minutes. Add the chili sauce, Worcestershire sauce and 1/2 cup water; stir to combine. Reduce the heat to medium and simmer, stirring frequently, until the turkey is fully cooked and the sauce is thickened slightly, 3 to 5 minutes; season with salt and pepper.
• Divide the turkey mixture among the bun bottoms. Sprinkle with the cheese, reserved chopped onion and the bun tops. Serve with the veggie tots.

THE BESTEST TURKEY-VEGGIE SANDWICH FOR LUNCHES!!

Steps:

• Chop onion and green (or red) bell pepper, and sprinkle evenly on one slice of bread.
• Layer turkey breast on top.
• Place cucumber slices on top of turkey (I usually place the slices on paper towels for a few minutes to draw out the moisture, then press with another paper towel on top) Break up lettuce and distribute evenly over cucumbers.
• On the other slice of bread, spread mustard, then sprinkle with salt or Accent, black pepper, and garlic powder; place this slice of bread over the other to make a sandwich.
• Wrap in wax paper, place in fridge, and you will have a healthy, filling sandwich for your lunchbreak tomorrow.

TURKEY CLUB

Steps:

• Bread: Use 3 slices of a good white sandwich bread (pain au lait or Pullman loaves are ideal). Be sure to toast it!
• Lettuce: Bibb and Boston lettuce both have nice small, soft leaves that fit well on the sandwich; shredded iceberg can be unruly.
• Tomatoes: Add 2 slices of tomato to each layer of a club; season with salt and pepper before you continue building the sandwich.
• Turkey: Fresh roasted turkey is key. Rub a 2 1/4-pound skinless, boneless turkey breast with olive oil; sprinkle generously with Italian seasoning, salt and pepper. Roast 10 minutes at 425˚ F, then reduce to 350˚ F and roast until the internal temperature is 160˚ F, 15 to 20 minutes. Let cool, then slice.
• Mayonnaise: Spread a thick layer of mayo on each slice of toasted bread.
• Bacon: You'll want 3 slices per sandwich (1 1/2 slices in each layer). Halve the slices first, then cook in a skillet over medium heat until crisp.