The Family Pleaser Sandwich
Imagine dipping a toasty bite of sourdough into a creamy artichoke dip. Now picture that as a sandwich—packed with our deli-style Oven Roasted Turkey Breast meat. A touch of mayo takes this meal to another level.
What you need
4 slices Sara Lee® Oven Roasted Turkey Breast
4 slices Sara Lee® Honey Ham
12 pack Hawaiian rolls
3 1/2 tbsp. blue cheese dressing
1/2 tbsp. mustard/mayo blend
1 tbsp. BBQ sauce
1/2 oz. spinach
1 leaf red leaf lettuce
1/2 oz. arugula
1/2 slice cheddar cheese
1 slice bacon, cooked
1 oz. pear, thinly sliced
1 1/2 tbsp. celery, thinly sliced
1/4 oz. carrots, shredded
2 tsp. buffalo sauce
1/2 slicehavarti cheese
3 slices english cucumber
1/3 cups slaw mix
1 tsp. mustard/mayo blend
white wine vinegar
How to Make it
1.Lay the whole pack of rolls lengthwise on your cutting board
2.Keeping the rolls intact, slice the top off to create a top and bottom bun
3.On the front side of the bottom bun, spread the blue cheese dressing, covering 8 rolls. Then, spread the mustard/mayo blend on the top right two corner rolls. For the top left corner rolls spread the BBQ sauce
4.Fold the turkey slices and lay them on the front side covering the blue cheese dressing. The ham will cover the top side with the other two sauces. Take the spinach and place on the bottom left corner. The red leaf lettuce will go on the top right while the arugula will cover the bottom right
5.On the top left corner, add the cheddar cheese and top with the slaw
6.Tear the bacon in half and lay it on the slaw
7.Fan out the pear over the spinach. Evenly cover the arugula with celery and carrots. Then, drizzle with buffalo sauce
8.Place the Havarti cheese at the top right corner
9.Then, fan out the cucumber slices on the Havarti cheese
10.Place the top on the sandwiches
11.Then, slice it in half, top to bottom
12.Cut the top row of rolls off from left to right
13.This will create 4 individual sandwiches.
MADE WITH
OTHER RECIPES YOU MAY LIKE, USING THIS PRODUCT
