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COMMENT:
Here is a twist on the traditional day-after-Thanksgiving sandwich.
With a great spicy dressing and grilled bread, you couldn't dream
of a better sandwich.
INGREDIENTS:
- Any remaining sliced turkey breast and chopped dark turkey meat
- 8 slices (1/2 inch thick) Italian or French Bread
- 2 cups shredded lettuce
- 1 tomato, sliced
- 1 red onion, thinly sliced
INGREDIENTS FOR DRESSING:
- ¾ cup heavy duty mayonnaise
- ¼ cup Creole mustard
- ¼ cup Heinz Hot & Spicy Ketchup
- 1 tsp capers (drained)
- ½ tsp Louisiana Gold Pepper Sauce
- 1 tsp Worcestershire sauce
- 1 tsp lemon juice
- 2 tbsp minced red bell pepper
- 2 tbsp minced yellow bell pepper
- ¼ cup minced celery
- 1 tbsp finely minced garlic
- 2 tbsp minced parsley
- Salt and cracked black pepper to taste
METHOD:
Remove dark meat from turkey legs and thighs and finely chop. Slice
breast meat against the grain, cover with clear wrap and set aside.
In a mixing bowl combine all dressing ingredients, blend well and
season to taste using salt and pepper. In a separate bowl combine
the chopped leg and thigh meat of turkey with enough of the dressing
mixture to coat well and to your liking. Cover and set aside. Any
remaining dressing can be refrigerated and used as a sandwich spread
or seafood cocktail mix. Brush one side of the bread slices with
the reserved pan drippings and grill or broil for 1 minute. Divide
the dark meat turkey salad evenly on 4 slices of grilled bread and
top with the sliced breast meat and an equal portion of the shredded
lettuce, sliced tomato and onion. Top with the second slice of bread
slice in half and serve.Remove dark meat from turkey legs and thighs
and finely chop. Slice breast meat against the grain, cover with
clear wrap and set aside. In a mixing bowl combine all dressing
ingredients, blend well and season to taste using salt and pepper.
In a separate bowl combine the chopped leg and thigh meat of turkey
with enough of the dressing mixture to coat well and to your liking.
Cover and set aside. Any remaining dressing can be refrigerated
and used as a sandwich spread or seafood cocktail mix. Brush one
side of the bread slices with the reserved pan drippings and grill
or broil for 1 minute. Divide the dark meat turkey salad evenly
on 4 slices of grilled bread and top with the sliced breast meat
and an equal portion of the shredded lettuce, sliced tomato and
onion. Top with the second slice of bread slice in half and serve.
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