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Bistro Turkey Sandwiches Recipe
Bistro Turkey Sandwiches Recipe photo by Taste of Home
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Bistro Turkey Sandwiches Recipe

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“Sweet and savory flavors combine in this quick, healthful sandwich. The pear gives an unexpected sweetness. You can substitute the pear for an apple for a tasty change.” Veronica Callaghan - Glastonbury, Connecticut
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 1 small red onion, thinly sliced
  • 4 teaspoons brown sugar, divided
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup Dijon mustard
  • 1 tablespoon apple cider or unsweetened apple juice
  • 6 wheat sandwich buns, split
  • 6 Bibb or Boston lettuce leaves
  • 1 medium pear, peeled and thinly sliced
  • 1 pound cooked turkey breast, thinly sliced
  • 1/4 cup loosely packed basil leaves
  • 6 tablespoons crumbled Gorgonzola cheese

Nutritional Facts

346 calories: 1 each, 8g fat (3g saturated fat), 71mg cholesterol, 708mg sodium, 35g carbohydrate (11g sugars, 4g fiber), 31g protein Diabetic Exchanges: 2 starch, 3 lean meat 0 fat.

Directions

  1. In a small skillet over medium heat, cook onion and 1 teaspoon brown sugar in oil for 8-10 minutes or until golden brown, stirring frequently. Stir in salt and cayenne.
  2. Combine the mustard, apple cider and remaining brown sugar; spread over bun bottoms. Layer with lettuce, pear, turkey, basil and cheese. Top with caramelized onion. Replace tops. Yield: 6 servings.
Originally published as Bistro Turkey Sandwiches in Healthy Cooking December/January 2009, p60


Reviews for Bistro Turkey Sandwiches

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
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2 Star
 (1)
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MY REVIEW
Bratrattery
Reviewed Nov. 26, 2011

"I made these for my husband and I using leftover Thanksgiving turkey- I didn't put the onions on mine and he didn't put the mustard sauce on his, we both loved it. He toasted his and put ranch on it. Very good."

MY REVIEW
eviestulipsrabbitry
Reviewed Oct. 18, 2011

"We loved it!"

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