Taste of Home
Mini Teriyaki Turkey Sandwiches
TOTAL TIME: Prep: 20 min. Cook: 5-1/2 hours
YIELD: 20 sandwiches.
Preparing the pulled turkey in a delicious teriyaki sauce for these snack-size sandwiches is a breeze using a slow cooker. Serving them on lightly-toasted sweet dinner rolls is perfection made easy.—Amanda Hoop, Seaman, Ohio
Ingredients
-
2 boneless skinless turkey breast halves (2 pounds each)
-
2/3 cup packed brown sugar
-
2/3 cup reduced-sodium soy sauce
-
1/4 cup cider vinegar
-
3 garlic cloves, minced
-
1 tablespoon minced fresh gingerroot
-
1/2 teaspoon pepper
-
2 tablespoons cornstarch
-
2 tablespoons cold water
-
20 Hawaiian sweet rolls
-
2 tablespoons butter, melted
Directions
-
1.
Place turkey in a 5- or 6-qt. slow cooker. In a small bowl, combine brown sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over turkey. Cook, covered, on low 5-6 hours or until meat is tender.
-
2.
Remove turkey from slow cooker. In a small bowl, mix cornstarch and cold water until smooth; gradually stir into cooking liquid. When cool enough to handle, shred meat with 2 forks and return meat to slow cooker. Cook, covered, on high until sauce is thickened, 30-35 minutes.
-
3.
Preheat oven to 325°. Split rolls and brush cut sides with butter; place on an ungreased baking sheet, cut side up. Bake 8-10 minutes or until toasted and golden brown. Spoon 1/3 cup turkey mixture on roll bottoms. Replace tops.
Nutrition Facts
1 sandwich: 252 calories, 5g fat (2g saturated fat), 70mg cholesterol, 501mg sodium, 25g carbohydrate (13g sugars, 1g fiber), 26g protein.
© 2024 RDA Enthusiast Brands, LLC