Creative sandwich ideas for perking up those turkey leftovers

Sandwiches are one of the most popular ways to dispose of leftover Thanksgiving or Christmas turkey. They're a natural with most any cold poultry, but they don't always consist of just a slice or two of turkey slapped between two pieces of bread.

Here are some turkey sandwiches that are more special. The turkey is combined with other compatible ingredients and served on a variety of breads . . . an individual mini-masterpiece of tempting culinary artistry. Crisp Oven-Baked Turkeywiches 8 slices white bread Spicy brown mustard 8 slices Swiss cheese 1 cup chopped leftover cooked turkey 2 eggs 1/2 cup milk 1/4 teaspoon salt 2 cups crisp, ready-to-eat rice cereal 2 tablespoons butter or margarine, melted

Lettuce, cherry tomatoes, olives, pickles

Spread bread with mustard. Place a cheese slice on each bread slice. Spoon 1/ 4 cup turkey on 4 slices prepared bread. Top with remaining bread slices, cheese side down.

In shallow dish, beat eggs with milk and salt. In another dish, lightly crush rice cereal.

Dip sandwiches first in egg batter, coating both sides. Dip in crushed rice cereal, coating both sides.

Place on well-greased foil-lined baking sheet. Drizzle with melted butter. Bake in preheated 450-degree F. oven 10 to 12 minutes, or until cheese melts and sandwiches are golden brown. Place on serving plates and garnish with lettuce leaf, cherry tomato, pickle, and olive. Serves 4. Turkey Salad Sandwich Tower

For each serving, butter large round slice of rye bread. Place buttered side up on plate. Add lettuce, then slices of Swiss cheese and turkey. Combine 1 cup mayonnaise and 1/2 cup chili sauce. Spoon over sandwiches. Top with tomato slice , hard-cooked egg slice, hot cooked bacon, ripe olives, and parsley. Turkey Tacos 1/2 cup onion, chopped 1 tablespoon oil 2 cups shredded cooked turkey 1 cup canned enchilada sauce 8 taco shells 1 cup shredded lettuce 1/2 cup shredded Cheddar or jack cheese 1 small tomato, chopped

Saute onion in oil until tender, about 5 minutes. Stir in turkey and sauce. Simmer 5 to 10 minutes to heat through. Spoon turkey mixture into each taco shell. Top with lettuce, cheese, and tomato. Serves 4. Turkey Dinner on a Bun 1 10-ounce package frozen mixed vegetables, cooked 1 11-ounce can condensed Cheddar-cheese soup, undiluted 6 slices cooked turkey 6 hamburger buns, toasted Carrot curls and black olives (garnish)

Drain vegetables, reserving 1/3 cup liquid. In saucepan, mix well vegetables, reserved liquid, and soup. Cook, stirring occasionally, until heated through. Place turkey on bun and top with cheese-vegetable sauce. Garnish. Serves 6. Brown and Bubbly Parmesan Turkeywich 6 slices pumpernickel or dark rye bread 12 slices cooked breast of turkey 2 tomatoes, thinly sliced 1/2 green pepper, finely diced 1 cup mayonnaise 1/2 cup grated Parmesan cheese 1/4 teaspoon onion salt 1 2-ounce can mushrooms, finely diced

Arrange 2 slices of turkey and 2 slices of tomato on each slice of bread. Sprinkle about 1 tablespoon of diced green pepper on top. Combine mayonnaise, cheese, and onion salt in a small bowl and stir in mushrooms. Spread generously over the top of sandwiches. Broil till golden brown and bubbly. Serve immediately. Makes 6 open-face sandwiches. Turkey Pocket Bread Sandwich Syrian pocket bread, split Shredded lettuce Chopped tomato Minced onion Italian salad dressing Slivered turkey Crumbled feta cheese

Mix lettuce, tomato, and a little minced onion with Italian dressing. Spoon into split pocket bread. Add slivers of turkey and crumbled feta cheese. Turkey Sandwich, Italian-style Crusty rolls Lettuce and sliced tomato Turkey, sliced Provolone Salami Oregano Crushed red pepper flakes Chopped raw onion Olive oil

Fill a crusty roll with lettuce, tomato, turkey, provolone, and salami. Sprinkle with oregano, crushed red pepper, onion, and a sprinkle of olive oil. Skillet Turkey and Asparagus Swiss-wiches 1 1/2 cups diced cooked turkey 1/3 cup mayonnaise or salad dressing 1/4 cup diced celery 1/4 cup diced Swiss cheese 8 slices bread 1 14 1/2-ounce can asparagus spears, drained 1/2 cup butter or margarine 1 2 3/8-ounce package seasoned coating mix for chicken

Combine turkey, mayonnaise, celery, and cheese. Spread on 4 slices of the bread, using about 1/4 cup for each. Arrange asparagus on top of filling. Top with remaining bread. Melt butter in skillet. Brush on both sides of bread. Coat sandwiches with coating mix. Brown on both sides in remaining butter. Makes 4 sandwiches. Turkey Submarine Sandwiches

Heat cooked turkey in barbecue sauce or spaghetti sauce. Serve in submarine rolls.

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