Chicken, Turkey, Fowl and Egg: Chicken, Turkey, Fowl Dishes: Wisconsin Turkey Gobbler

Tired of the same old turkey sandwiches? Try this delicious open-faced sandwich! Can use up those leftovers too!

Author: Wisconsin Milk and Marketing Board, adapted by CalorieKing
Date: December 02, 2010

Suggestions: For additional holiday leftover recipes: www.calorieking.com/recipes/ (Holidays and Special Occasions: Holiday Leftovers).

Serves: 8 person(s)
Yield: 8 x sandwiches

Preparation Time: 5 mins
Cooking Time: 10 mins
Extra Time: 1 hrs (for refrigeration)

Ingredients:

1 cup whole berry cranberry relish, divided
1/4 cup reduced-fat mayonnaise
2 Tbsp minced shallots or thinly sliced green onions
1 Tbsp prepared horseradish
8 slices rye bread (about 1.4 oz each) *
1 lb skinless roasted turkey, thinly sliced *
8 (1 oz) slices reduced-fat Wisconsin Provolone cheese

Directions:

In a small bowl, combine 1/4 cup cranberry relish, mayonnaise, shallots, and horseradish; mix well. Cover and refrigerate at least 1 hour to blend flavors.

Spread each slice of bread with 1 heaping tablespoon of cranberry-mayonnaise mixture. Top each with 2 ounces turkey and 1 slice provolone cheese.

Place on ungreased cookie sheet. Bake at 400ºF for 8 to 10 minutes, or until cheese is melted. To serve, top with additional cranberry relish.

Variations:

* If desired, replace roasted turkey with an equal amount of thinly sliced smoked turkey, reduced-sodium version if available. Replace regular rye bread with thick slices rye bread.

Serving suggestions are not included in the nutritional analysis.