Hearty Turkey Sandwich Recipes

Steps:

• Cut French bread lengthwise in half; hollow out each half, leaving a 1/4-in. shell (save removed bread for another use)., Spread hummus over cut side of bread top. In a small bowl, combine cheese and oregano; sprinkle over bread bottom. Top with turkey, red pepper and pickles. Replace top; cut into slices.

Steps:

• PREHEAT oven to 400°F Cut a 1/2-inch-thick slice from top of bread loaf; remove center of loaf, leaving 1-inch-thick shell. Reserve removed bread for another use. Spread inside of bread shell and cut-side of top of loaf with mayo and mustard.
• FILL bread shell with layers of turkey, ham, spinach, onions and cheese; cover with top of bread loaf. Wrap in aluminum foil.
• BAKE 30 minute or until cheese is melted and sandwich is heated through. Let stand 10 minute Cut into 4 wedges with serrated knife. Serve warm.

Steps:

• In a greased 1-1/2-qt. baking dish, combine the turkey, celery, mayonnaise, cheese, salt and pepper; stir well. Cover and bake at 450° for 35-40 minutes or until celery is tender, stirring occasionally. Toast the buns if desired.

Steps:

• Preheat oven to 400°F.
• Cut a 1/2 inch thick slice from top of bread loaf; remove centre of loaf, leaving 1-inch-thick shell. Reserve removed bread for another use.
• Spread inside bread shell and cut-side of top of loaf with dressing and mustard (I mix them together and spread at once).
• Fill bread shell with layers of turkey, spinach, onions, and cheese; cover with top of bread loaf.
• Wrap in aluminum foil.
• Bake 30 min or until cheese is melted and sandwich is heated through.
• Let stand 10 min before cutting into 4 wedges with a serrated knife.
• Serve warm.

Steps:

• Heat broiler.
• Combine first 5 ingredients.
• Place bottom halves of buns in shallow pan; cover with turkey and artichoke mixture.
• Broil 5 min. or until heated through; cover with bacon and tops of buns.

Steps:

• Preheat oven to 325°. Place turkey on racks in roasting pans. Bake, uncovered, 2 hours or until a thermometer reads 170°, basting several times with pan drippings. Cover and let stand 10 minutes. Shred turkey., In several Dutch ovens or large pans, saute mushrooms and onion in butter until tender. Stir in flour, basil, salt and pepper until blended. Gradually stir in broth. Bring to a boil; cook and stir 2 minutes or until thickened and bubbly. Add the turkey and heat through. Stir in cream; cook until heated through. Spoon 1/2 cup onto each roll.