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Publisher Photo
As much as my family loves them, leftover turkey sandwiches can get pretty boring. This recipe dresses them up and adds a nice twist to a traditional treat.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 2 tablespoons mayonnaise
  • 1 tablespoon spicy brown mustard
  • 1 tablespoon honey
  • 2 large pumpernickel rolls, split
  • 4 slices cooked turkey
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and drained
  • 2 slices Swiss cheese
  • 4 slices tomato
  • Lettuce leaves

Directions

In a small bowl, combine mayonnaise, mustard and honey; spread on cut sides of rolls. On bottom halves of rolls, layer turkey, bacon and cheese. Broil 4 in. from the heat for 2-3 minutes or until cheese begins to melt. Top with tomato and lettuce; replace roll tops. Yield: 2 servings.
Originally published as Turkey BLT in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p80

  • 2 tablespoons mayonnaise
  • 1 tablespoon spicy brown mustard
  • 1 tablespoon honey
  • 2 large pumpernickel rolls, split
  • 4 slices cooked turkey
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and drained
  • 2 slices Swiss cheese
  • 4 slices tomato
  • Lettuce leaves
  1. In a small bowl, combine mayonnaise, mustard and honey; spread on cut sides of rolls. On bottom halves of rolls, layer turkey, bacon and cheese. Broil 4 in. from the heat for 2-3 minutes or until cheese begins to melt. Top with tomato and lettuce; replace roll tops. Yield: 2 servings.
Originally published as Turkey BLT in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p80

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