Sandwiches

B.L.T.T

Canadian bacon , Iceberg lettuce, white turkey, tomato, and mayo on whole wheat toast.

Californian.
White turkey, sliced avocado and tomato, romaine lettuce, alfalfa sprouts,
and mayo.Mixed with chopped green chilies on thick white bread.

Capri.
Marinated artichoke hearts, white turkey, and roasted red peppers on sourdough.

Classic.
White turkey, lettuce, tomato, sliced pickles, mayo, and mustard on toasted white bread.

Mediterranean.
White turkey, chick peas, cucumbers, yogurt, fresh mint, lettuce, and tomato in a pita.

Monte Cristo.
Ham, white turkey, and Swiss cheese on bread dipped in beaten egg and panfried like French toast.

New Englander.
White turkey, cranberry sauce, andstuffing on a hard roll.

New Orleans Muffuletta
1 large round French bread
White turkey pastrami
turkey ham
turkey breast meats
Provolone cheese slices
Marinated vegetables
Green olives
sliced sweet onion

Slice French bread in half horizontally. Pile high with turkey deli meats and provolone
cheese. Top with marinated vegetables, green olives, and onion.

Parisian.
Mixed greens lightly tossed in Dijon vinaigrette dressing, sliced onion,
Brie cheese, and white turkey on French bread.

Philly Beef Sandwich.
2 Medium onions, sliced
2 Tbsp. margarine or butter
6 Hoagie or rolls, split and toasted
1¼ Pounds thinly sliced roast beef
12 Slices of american cheese

Cook and stir onions in margarine untl tender. About 5 minutes.Set oven control to broil. Place bottom halves of rolls or hoagies on ungreased cookie sheet; top with onions and beef. Place 4 halves of cheese on each sandwich. Broil with tops 5 to 6 inches from heat just until cheese is melted, 2 to 3 minutes. Top each with remaining roll half. 6 sandwiches.

Sloppy Joes
1 Pound ground beef
1 Medium onion, chopped [about ½ cup]
1/3 Cup chopped celery
1/3 Cup chopped green pepper
1/3 Cup catsup
¼ Cup water
1 Tbsp. worcestershire sauce
1 Tsp. salt
1/8 tsp tabasco sauce
6 Hamburger buns, split and toasted

Cook and stir ground beef and onion in skillet until beef is brown; drain. Stir in remaining ingredients, except buns. Cover and cook over low heat just until vegetables are tender, 10 to 15 minutes. Fill buns with beef mixture. 6 sandwiches

Rosa's Hamburger Patties
1 Pound ground beef
4 Tbsp. finely chopped onion
½ Tbsp. smashed garlic
2 Tbsp. worcestershire sauce
½ Tsp. adobo [spanish seasoning]
¼ Tsp. pepper [optional]
4 Hamberger buns toasted

Mix all ingredients. Shape mixture into 4 patties about 1 inch thick.Set oven control to broil. Broil about 3 inches from heat until desired doneness[5 to 7 minutes on each side for medium] Place patties in 4 split hamburgers buns. Top each patty with catsup, mustard, sliced onion, sliced pickles or relish if desired, slice of tomato and lettuce and slice of american cheese.

Ham-Pineapple Sandwiches
8 Slices whole wheat bread, toasted
Mayonnaise or salad dressing
1 8¼ oz crushed pineapple, drained
8 Slices fully cooked smoked ham
Lettuce leaves

Spread toast with mayonnaise. Spread pineapple on 4 slices toast; top with ham and lettuce leaves. Top with remaining slices toast. Serves 4 sandwiches.

Pita -Greek Turkey Salad
4 whole wheat pita pockets, cut in half
White Deli Turkey Breast slices
Sliced cucumbers, tomatoes, onions, and black olives
Feta cheese, crumbled
Red wine vinaigrette dressing

Fill pita pockets, half full with turkey breast slices. Toss vegetables with feta cheese and
red wine dressing. Top pita with vegetable mixture and serve. 4 servings.

Reuben
1/4 cup Thousand Island dressing
8 slices rye bread
8 oz. thinly sliced turkey breast
1/2 cup sauerkraut, well-drained
4 slices Swiss cheese

Spread salad dressing on one side of each slice of bread. Top 4 slices of bread with
turkey, sauerkraut, and cheese. Top with remaining bread slices. Spray a large skillet
with non-stick cooking spray. Cook 2 sandwiches over medium heat for 2 to 3 minutes;
turn and cook 2 to 3 minutes on other side. Both sides should be toasted and cheese melted.

Santa Fe.
Pepper-Jack cheese, white turkey, fresh roasted or canned green chilies,
and fresh cilantro on white bread.

Turkey Corn-Muffin-sandwich
1 8-1/2 oz. corn muffin mix
1 egg
1/3 cup milk
2 cups coarsely chopped White Oven Prepared Turkey Breast from the Deli
1/4 teaspoon dried sage
4 green onions, sliced, optional

Preheat oven to 400 degrees F. Empty package of corn muffin mix into a medium-large mixing bowl. Add egg and milk. Mix well using a fork. Stir in turkey, sage, and green onions if you like them. Spray 5 muffin cups with non-stick cooking spray or line with paper bake cups. Spoon batter into cups. Bake 15-20 minutes or until a toothpick inserted in the middle comes out clean. Cool 5 minutes. Serve warm or cold. These muffin-wiches can be prepared in advance and stored in an airtight plastic bag in the freezer for up to two months. Pop into the microwave to reheat (for about 1 1/2 to 2 min.)

Turkey Sandwich (Broiled)
White Turkey Breast Meat slices
4 French dinner rolls, cut in half.
Sliced tomato,
1/3 cup mayonnaise
1/3 cup grated Parmesan cheese
1/4 tsp garlic powder
1/4 tsp dried Italian seasoning

Arrange slices of turkey breast and tomato on dinner roll halves. Combine remaining
ingredients and spread over the top of sandwich. Broil until golden. Serve hot. 4 servings.

Turkey - Dieter's Delight
2 slices whole wheat bread
Leaf lettuce
2 tablespoons park-skim ricotta cheese
2 tablespoons shredded carrot
1 tablespoon minced fresh herbs, dill, chives, parsley, savory
Salt and pepper to taste
2 White Turkey Ham

Combine cheese, carrots, herbs, salt and pepper. Place lettuce on 1 slice of the bread.
Top with cheese mixture and turkey ham or smoked turkey.

Turkey Hoagie for a Crowd
2 tablespoons vegetable oil
2 tablespoons red wine vinegar
1/2 teaspoon oregano
1 loaf (1 pound) French bread
2 cups shredded lettuce
1 large tomato, thinly sliced
1 medium onion, thinly sliced and separated into rings
1 lb. Honeysuckle White turkey deli slices
1 package (8 ounces) provolone cheese, sliced

In small bowl combine oil, vinegar, and oregano; set aside. Cut bread in half lengthwise
and arrange lettuce, tomato, and onion over bottom half. Drizzle oil and vinegar mixture
over vegetables. Top with turkey and cheese slices. Cover with remaining bread half. To
serve, cut hoagie into 8 slices.

Turkey Mini-Sub Sandwiches
1 1/2 teaspoons reduced calorie Italian salad dressing
1/2 teaspoon reduced calorie mayonnaise
1 sesame seed (6-inch) sub roll, split
2 slices thin White Mesquite Smoked or Oven Roasted Turkey Breast or Chicken Breast
2 slices deli thin White Turkey Pastrami
2 slices deli thin White Turkey Ham
Shredded lettuce
Red bell pepper, cut into thin rings

In small bowl combine dressing an mayonnaise. Spread mixture over each half of sub
roll. On bottom half of sub roll layer turkey meats. Top with lettuce, pepper rings and
remaining sub roll half. To serve, cut sandwich into thirds.

Turkey Pumpernickel Hero
1 loaf (1 pound) pumpernickel bread
6 tablespoons fat-free thousand island dressing
6 medium leaf lettuce leaves
2 medium tomatoes, sliced
1 small red onion, thinly sliced
12 ounces Honeysuckle White Deli Turkey slices (variety)
6 slices (1 ounce each) reduced-fat Swiss cheese

With serrated knife slice bread in half lengthwise. Spread 3 tablespoons dressing over
each half of bread. Arrange lettuce leaves over bottom half of bread. Top with tomato
slices, onion, turkey deli meat and cheese slices. Place top half of bread over cheese
slices. To serve, cut into 6 slices.

Turkey Pastrami and Swiss On Rye
4 rye rolls, approximately 4-inch diameter
8 slices Honeysuckle White Turkey Pastrami
1 cup prepared deli coleslaw
4 slices (1 oz. each) reduced calorie Swiss or mozzarella cheese

Slice rolls in half. Top roll half with 1 slice pastrami, 1/4 cup coleslaw, another slice
pastrami, slice of cheese and top half of roll.
Serve 4

Turkey Waldorf Sandwich
1/2 lb. White Oven-Prepared Turkey Deli Breast, cubed
1/2 cup celery, diced
1 small red delicious apple, cored and cut into small cubes
2 Tablespoons walnuts, chopped
1 Tablespoon reduced-calorie mayonnaise
1 Tablespoon non-fat yogurt
1/8 Teaspoon nutmeg
1/8 Teaspoon cinnamon
4 Lettuce leaves
8 slices reduced-calorie raisin bread

In medium-sized bowl combine turkey, celery, apple, walnuts, mayonnaise, yogurt,
nutmeg and cinnamon. Cover and refrigerate at least 1 hour or overnight to allow flavors
to blend. To serve, arrange a lettuce leaf on a bread slice. Spoon 3/4 cup turkey mixture
over lettuce leaf and top with another bread slice. If desired, repeat with remaining
ingredients. Turkey mixture will keep up to four days in refrigerator. Serve 4

Cheese-Topped Sandwich Stack
4 English muffins, split and toasted
8 Slices bacon, halved, cooked and drained
1¼ cups shredded lettuce
8 Oz.thinly sliced cooked ham
8 slices tomato
10¼ ozs. condensed cheddar cheese soup
¼ cup of milk
1½ cups shredded cheddar cheese
1 Tbsp. worcestershire sause
½ tsp. dry mustard

Place toasted English muffins on baking sheet. Top each half with bacon shredded lettuce, ham and slices of tomato. Set aside. In saucepan, combine soup and mulk. Over medium heat, heat through, stirring occasionally. Add cheese, worcestershire and dry mustard. Heat until cheese melts, stirring constantly. Pour sauce over each muffin. muffin. Broil 4 inches from heat 1 to 2 munutes until tops start to brown. Serves4. You may substitute ham with cooked turkey or roast beef. Shedded lettuce for bean sprouts or alfalfa sprouts. And soup for cream of mushroom or ceam of chicken.

Rosa's Cheese-Egg Sandwich
2 Slices of bread toasted
1 Fry egg, medium soft yolk
Dash of salt
1 slice of yellow kraft american cheese
Put fry egg on top of one sliced of bread, top with chesse and cover with other slice of bread.

Chow Mein on Roll
This is a very good way to use up any leftover meat. Makes a delicious and simple luncheon dish.
2 Tbsp. vegetable oil
1½ Cup shredded leftover turkey, chicken, beef or lamb
1 Onion shredded
3 stock celery, diced
1 Can bean sprouts, drained
1 Tsp. cornstarch mixed with 3/4 Cup water
Salt and pepper to taste
Rolls or thick-sliced of bread

Heat oil in skillet. Sauté mear for 1 minute. Add vegetables and sti-fry for 3 minutes. Mix water with cornstarch and seasoning. Add to skillet. Bring to boil, When sauce thickens removed from heat. Spread mixture over rolls or bread and serve. Serves 6.

Cantonese Tuna Fish Salad Sandwiches
1 Can [7oz.] tuna fish
1 Green pepper
1 Can [5oz.] bean sprouts, drained
3/4 Cup mayonnaise
Salt and pepper to taste
1 Tbsp. soy sauce
½ Cup chopped chinese cabbage [optional ]
8 Thick slices of dark bread

Put tuna in bowl. Chop pepper, very finely. Put into bowl with bean sprouts; add mayonnaise, seasoning, and sou sauce. Add cabbage if desired. Mix well and spread on thick bread slices.