Slow-Cooker Italian Turkey Sandwiches

Five ingredients and a few hours in the slow cooker will give you twelve delicious garlic-cheese turkey sandwiches. MORE+ LESS-

By Betty Crocker Kitchens

June 15, 2010

lb turkey thighs, skin removed

1/3

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

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1

Place turkey in 3- to 4-quart slow cooker.
2

Cover; cook on Low heat setting 7 to 8 hours.
3

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.
4

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.