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On cracker bread, in pocket bread, they are turkey sandwiches.

Prime sandwich material, cold, cooked turkey is the base for these three unusual bread and meat combinations. The first uses cracker bread for turkey pinwheels; the second is pocket bread stuffed with turkey salad; last are English muffins with a broiled mustard, turkey, and cheese topping.

Turkey with Mint-Avocado Pinwheels 2 pieces cracker bread (each 14 in. diameter or 14 in. square) Water Mint-avocado spread (recipe follows) 2/3 cup slivered or chopped almonds 3 cups shredded cooked turkey 1-1/3 cups thinly sliced cucumber 1/3 cup canned sliced ripe olives 2 cups (8 oz.) shredded jack cheese

Hold one piece of cracker bread at a time under gently running cold water, completely wetting both sides of the crackers. Lay one cracker on top of the other and seal in plastic wrap. Let stand until the crackers are soft enough to roll, about 45 minutes.

Lay crackers side by side on work surface; spread each to within 1/2 inch of the edges with half of the avocado spread. Sprinkle each with half the almonds, turkey, cucumber, olives, and cheese.

Beginning at side nearest you, roll each cracker evenly, pressing lightly. Seal in plastic wrap; chill at least 30 minutes or as long as 2 days. To serve, slice each roll into 1-1/2-inch rounds. Makes about 14 pieces; allow 2 to 4 for a serving.

Mint-avocado spread. Peel, pit, and finely mash 2 large ripe avocados. Mix with 1/4 cup lemon juice, 3 tablespoons chopped fresh mint (or 5 teaspoons crumbled dry mint), 1/2 teaspoon pepper, 1/8 teaspoon cayenne, and salt to taste.

Vegetable-Turkey Pockets 1 small red onion 1 large yellow, green, or red bell pepper 2 medium-size tomatoes 2 cups shredded cooked turkey Vinaigrette (recipe follows) Salt 3 pocket bread rounds (each about 7 in. diameter) About 6 tablespoons cream cheese, at room temperature 1-1/2 cups lightly packed alfalfa sprouts

Thinly slice onion; separate rings. Cut bell pepper in half; remove stem and seeds. Slice peppers crosswise into very thin strips. Core tomatoes, cut in half, and squeeze out and discard seeds. Cut tomatoes into 1/2-inch chunks and mix with onion, peppers, turkey, vinaigrette, and salt to taste.

Cut each pocket bread round in half. Inside each half, spread about 1 tablespoon cream cheese. Evenly divide hte sprouts and turkey filling among the 6 halves of bread. Makes 6 sandwiches; allow 1 or 2 for a serving.

Vinaigrette. Mix 1/3 cup red wine vinegar, 3 tablespoons salad oil, 3/4 teaspoon pepper, and 1/2 teaspoon ground cumin.

Broiled Tarragon-Turkey Sandwiches 2 cups shredded cooked turkey 1/2 cup drained, chopped, pickled sweet cherry peppers Mustard sauce (recipe follows) 3 English muffins 6 thin slices tomato 6 tin slices jack cheese (each about 2-1/2 in. square)

Mix turkey, peppers, and mustard sauce. Split muffins and lay cut side up on a 12-by 15-inch baking sheet. Broil 4 inches from heat until golden, about 5 minutes. Cover each muffin half with 1/6 of the turkey mixture, a slice of tomato, and a slice of cheese. Return to the oven and broil about 4 inches from the heat until cheese melts, about 6 minutes. Serve at once. Makes 6 sandwiches; allow 1 or 2 for a serving.

Mustard sauce. Mix 1/3 cup mayonnaise, 1/4 cup Dijon mustard, 2 teaspoons dry tarragon laves, 1/8 teaspoon cayenne, and 2 cloves garlic, minced or pressed.
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Mar 1, 1986
Previous Article:Prosciutto wraps a creamy mushroom mix.
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