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GREAT
GIFT FOR GRADS!
Hot Turkey Sandwiches
This is kind of like a light version of the traditional cheesesteak, except without the cheese. And without the steak. You might call it a cheeseless cheeseturkey. Printer-friendly version.
4 ounces deli turkey lunchmeat slices
1 tablespoon vegetable oil
1/2 cup onion, cut into strips
salt and pepper to taste
2 tablespoons mayonnaise
2 tablespoons yellow mustard
2 sandwich buns or hoagie rolls, split
Stack turkey slices together and cut into 1/4-inch strips. Cut the strips in half.
Heat oil in a skillet over medium-high heat. When hot, add onion and sauté for 2 minutes, until just beginning to turn translucent.
Add turkey to pan and cook an additional 5 minutes or so, stirring, until turkey begins to brown. Season to taste with salt and pepper.
Meanwhile, in a small bowl, combine mayonnaise and mustard. Toast the sandwich buns in a toaster oven or under the oven broiler until golden-brown and crisp.
Spread both halves of the sandwich buns with the mayo-mustard mixture. Pile half of the turkey mixture on each sandwich, add top bun, and cut in half. Serve hot. Serves 2.
Notes
Lunchmeat quality can vary greatly, so use the best you can find—have
it sliced fresh at the deli counter. You could even use shredded cooked turkey
breast in this recipe, but lunchmeat is generally something that people keep
on hand.
Equipment Needed
Skillet
Small bowl
Active Preparation Time: 10
minutes
Start-to-Finish Time: 10 minutes
