Five ingredients and a few hours in the slow cooker will give you twelve delicious garlic-cheese turkey sandwiches.
lb turkey thighs, skin removed
cup Italian dressing
small French sandwich rolls (3 inches long)
container (6.5 oz) garlic-and-herb spreadable cheese
jar (7.25 oz) roasted red bell peppers, drained, cut into strips
Place turkey in 3- to 4-quart slow cooker.
Cover; cook on Low heat setting 7 to 8 hours.
With slotted spoon, remove turkey from cooker; place on cutting board. Discard liquid in cooker. Remove bones from turkey and discard. With 2 forks, shred turkey. Return turkey to cooker. Stir in Italian dressing.
Cut rolls horizontally in half. To serve, spread bottom half of each roll with 1 rounded tablespoon spreadable cheese; top with 1/3 cup turkey and some of the roasted peppers. Turkey mixture will hold on Low heat setting up to 2 hours; stir occasionally.
Look for garlic-and-herb spreadable cheese in the dairy case. It's available in several flavor variations, so experiment to discover which one you like best in this recipe.
Add a New Orleans twist by sprinkling sliced pimiento-stuffed green olives over the sandwiches to give them the taste of the Crescent City's famous muffuletta sandwich.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Sandwich
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 4 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.