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November 2008 Issue
Open-Faced Turkey Sandwiches
by Ronda L. Halpin
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This year, many families will gather around the table on Thanksgiving and an element of worry might be an uninvited guest. Times are tough for many and enjoying a decadent meal might leave some wondering if it's worth it. I say yes and encourage you all to enjoy it and then take fullest advantage of the inevitable leftovers the feast leaves in its wake. While warming plates of the same items day after day is an option, consider mixing things up a bit with some creative twists.

This month's recipe features a lot of great flavors that blend together to make a quick meal that is great when served alongside chips and a pickle for a quick lunch or a mound of those creamy mashed potatoes and some cranberry sauce leftover from Thanksgiving dinner. Quick, easy and delicious. I guess there's a lot to be grateful for!

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!

 

Open-Faced Turkey Sandwiches

  • 1/3 cup chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • 1/4 cup minced fresh parsley
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • Dash pepper
  • 4 sandwich rolls, split
  • 1 lb. thinly sliced turkey
  • 1 cup (4 oz.) shredded mozzarella cheese
In a skillet, sauté the onion, garlic and Italian seasoning in the olive oil. Add the parsley, lemon juice, Worcestershire sauce and pepper; spread the mixture on the cut sides of the rolls. Top with the turkey; sprinkle with the cheese. Bake at 350 for 8-10 minutes or until heated through and the cheese is bubbly.
  • Yields: 4 servings
  • Preparation Time: 15 minutes
 



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