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Turkey Mushroom Sandwich Bowls

 Turkey Mushroom Sandwich Bowls
My grandmother was an amazing cook, who brought new life to leftovers. I've tried to do the same here in these creamy, mushroom-packed sandwiches.—Angela Leinenbach, Mechanicsvlle, Virginia
4 ServingsPrep/Total Time: 30 min.


  • 4 French rolls
  • 1/4 cup butter, melted
  • 1-1/2 cups sliced fresh mushrooms
  • 1 medium onion, thinly sliced
  • 2 tablespoons canola oil
  • 1/2 cup dry vermouth or chicken broth
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/4 cups heavy whipping cream
  • 4 cups cubed cooked turkey
  • Minced fresh chives


  • Cut a 1/2-in. slice off the top of each roll; set aside tops. Hollow
  • out centers, leaving 1/4-in. shells (discard removed bread or save
  • for another use). Brush tops and inside of rolls with butter; place
  • on a baking sheet. Bake at 325° for 10-15 minutes or until
  • lightly browned.
  • Meanwhile, in a large skillet, saute mushrooms and onion in oil until
  • tender. Add vermouth, stirring to loosen browned bits from pan.
  • Bring to a boil; cook until liquid is almost evaporated.
  • Combine the flour, salt, pepper and cream; stir until smooth. Stir
  • into skillet; bring to a boil. Reduce heat; cook and stir for 1-2

2 of 2

Turkey Mushroom Sandwich Bowls (continued)

Directions (continued)

  • minutes or until sauce is thickened. Stir in turkey; heat through.
  • Spoon into hollowed rolls; garnish with chives. Replace tops. Yield:
  • 4 servings.
Nutritional Facts: 1 sandwich equals 884 calories, 55 g fat (27 g saturated fat), 238 mg cholesterol, 816 mg sodium, 40 g carbohydrate, 3 g fiber, 50 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer