Woodland Turkey Sandwich
Here's a down-to-earth sandwich that's also elevated. The complex flavors start with our deli-style Oven Roasted Turkey Breast—and they're made even better by sliced cremini mushrooms, havarti, thyme, and wholegrain mustard.
What you need
3-4 slices Sara Lee® Oven Roasted Turkey Breast
2 slices multigrain bread, toasted
1tbsp. olive oil
1/2 tsp. garlic, minced
1 tsp. shallots, minced
1 sprig fresh thyme, leaves removed
1/2 cup cremini mushrooms, sliced
salt & pepper, to taste
holegrain mustard, to taste
4-5 leaves baby spinach
2 sliceshavarti cheese
How to Make it
1.Heat olive oil and garlic over medium-high heat in a small sauté pan, until fragrant
2.Add shallots and thyme and sauté for an additional 2 minutes
3.Add mushrooms and sauté until cooked down, approximately 8-10 minutes. Season to taste with salt and pepper
4.Spread mustard on one slice of bread
5.Layer spinach, cheese, turkey, and sautéed mushrooms on one slice of bread
6.Top with the remaining slice of bread
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