These sandwiches are a fun way to use up turkey leftovers. Frog Prince and I made them a few weeks ago using turkey lunch meat, but they would be fantastic (and are on our menu this week) using turkey leftovers.
The roasted veggie flavor packs a punch, and they are delicious with a large bowl of soup.
Roasted Veggie Sandwiches – Adapted from Annie’s Eats
- 1 C broccoli (small florets are easiest to work with, frozen is fine)
- ~4 button mushrooms (baby bella are great)
- 1 medium red bell pepper, sliced into 1/2 inch strips
- 4 slices of turkey
- 2 T mayonnaise
- 1 tsp. minced garlic (about 1 clove)
- 4 slices whole wheat bread
- Cheese, if desired
Begin by lining a cookie sheet with tinfoil or parchment paper. Arrange broccoli over the tinfoil.
Lightly spritz, using an olive oil spray, the veggies. Sprinkle salt & pepper over them, as desired.
Place the pan in an oven turned on to broil. Broil about 4-5 inches from the heat source, until the broccoli begins to brown on the edges.
Add the mushrooms and bell peppers (note: we didn’t have any bell peppers the first time we made these melts). Return the pan to the oven and broil for an additional 5-6 minutes. You may wish to toss the veggies once in the middle of this broiling time.
Meanwhile, heat up a pan or your griddle and brown the sliced turkey.
On your 4 slices of bread, spread the mayo and sprinkle with minced garlic.
Then, remove those veggies from the oven when they are done.
Place the browned turkey onto your bread slices.
Top with the roasted vegetables.
Return the sandwiches to the same pan you used to broil the veggies. Top with sliced cheese – provolone is recommended, although we used colby jack.
Place under the broiler for 2-3 minutes, just long enough for the cheese to get all melty.
Carefully transfer the hot sandwiches to a plate.
Linked to: Your Recipe, My Kitchen