Turkey Sandwiches

One of my favorite simple meals is a turkey sandwich.  Just turkey, bread, mayo, and a little salt and pepper.  Simple yet satisfying.  After our Half Thanksgiving celebration during Memorial Day weekend, we had lots of leftover turkey, which meant lots of turkey sandwiches. I was in heaven, eating lots of turkey leftovers.  While I had many plain turkey sandwiches, I also tried out a few new variations.
This post is a two-for-one: two variations of a turkey sandwich.  Both are a delicious lunch or dinner.  One is a barbeque turkey wrap that combines a tangy, homemade barbeque sauce with onions, cabbage, and bamboo shoots.  The second is an open face turkey Reuben sandwich with thousand island dressing, pickled radishes, and vinegary cauliflower.  All varaitions are perfectly delicous and make me wish Thanksgiving was sooner than November in order to have more turkey leftovers now
From Cinnamon Freud, Barbeque Sauce Adapted from Beth’s Favorite Recipes
For the Barbeque Sauce:
1/4 cup tomato sauce
1/4 cup ketchup
2 tablespoons light brown sugar
2 teaspoons apple cider vinegar
2 tablespoons lemon juice
1 teaspoon garlic power
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
Freshly ground black pepper
For the Wrap:
6-8 ounces shredded turkey
1/4 red onion, thinly sliced
1 cup shredded cabbage
1/2 cup julienned bamboo shoots
2-3 pita wraps or flatbread
For the Barbeque Sauce;
In a small saucepan over medium heat, combine all the ingredients.  Bring to a boil, then turn down the heat and let simmer for 10-15 minutes, until thickened.  Remove from heat
For the Sandwich;
In a large bowl, combine barbeque sauce, turkey, red onion, cabbage, and bamboo shoots.  Stir together to coat.  Divide filling between wraps.  Fold together.
Makes 2-3 wraps.
From Cinnamon Freud, Pickled Radishes from The Jey of Cooking
For the Pickle Radishes:
1 radish, thinly sliced
1 teaspoon granulate sugar
Pinch of red pepper flakes
Rice wine vinegar, to cover
For Thousand Island Dressing:
2 tablespoons mayonnaise
2 tablespoons ketchup
1/2 teaspoon granulated sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon prepare horseradish
2 tablespoons minced sweet pickles
1-2 tablespoons milk
For the Sandwich;
2-3 pieces of sandwich bread
Cauliflower in vinegar, chopped
For the Pickled Radishes:
Combine radishes, sugar, red pepper flakes in a small container.  Add enough vinegar to cover.  Cover and shake.  Chill for 1 hour.
For Thousand Island Dressing:
Combine mayonnaise, ketchup, sugar, Worcestershire sauce, horseradish, and pickles.  Whisk enough enough milk to reach desired consistency.  Chill for at least 30 minutes, for the flavors to meld.
For the Sandwich:
Toast bread if desired.  Drain radish slices.  Top with turkey, cauliflower, and radish slices.  Drizzle with dressing.
Makes 2-3 open faced sandwiches.

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