These moist shredded turkey sandwiches from Barbara Smith of Columbus, Ohio are a welcome break from beef barbecue or sloppy joes. The turkey cooks in a tangy sauce made with ketchup, vinegar, Worcestershire sauce and mustard.
- 1/4 cup chopped onion
- 1 tablespoon butter
- 3 cups shredded cooked turkey
- 1/2 cup water
- 1/2 cup ketchup
- 1/4 cup red wine vinegar
- 1 tablespoon sugar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon prepared mustard
- 1 teaspoon paprika
- 6 kaiser rolls, split
- In a large nonstick skillet, saute onion in butter until tender. Add the turkey, water, ketchup, vinegar, sugar, Worcestershire sauce, mustard and paprika. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce is thickened. Serve on rolls. Yield: 6 servings.
Originally published as Barbecued Turkey Sandwiches in Light & Tasty June/July 2003, p13
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