Turkey Philly w/Cranberry Aioli

Lisa G. Sweet Pantry Gal

By
@2sweetinc

One of My specials at the deli. I like adding mushrooms but family don't care for them. This is a great change in the thanksgiving day leftover turkey sandwich. Enjoy, You can use regular mayo, but I added a cranberry mayo, use up that leftover cranberry!


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Rating:

Comments:

Serves:

4

Prep:

10 Min

Cook:

10 Min

Method:

Pan Fry

Ingredients

butter
1 large
thinly sliced onions
2 small
1 green 1 red pepper thinly sliced
1 lb
thinly sliced turkey
4
(hot dog shape) bakery rolls
4 slice
mozzerella cheese shredded can be used
pepper

CRANBERRY AIOLI

1/2 c
mayonaisse
1 Tbsp
cranberry jellied
1 tsp
vinegarette (used raspberry)
s&p to taste

Directions Step-By-Step

1
Melt butter in a large skillet over med-high heat. Soften peppers and onions 5-10min till tender. Remove place on plate, add more butter or chicken stock and saute turkey & pepper for a few mins.
2
Place rolls open on a sheet pan. Divide onion pepper mix between each roll bottom, top with turkey then cheese.
Leave rolls open and toast in 375 degree oven till cheese melts, about five minutes. Remove and spread mayo on top layer, close sandwich cut in half and enjoy!!!!!!

For Aioli whisk ingredients in a small bowl, salt and pepper to taste. Plain mayo can be used in place.

About this Recipe

Course/Dish: Turkey
Main Ingredient: Turkey
Regional Style: American
Other Tags: Quick & Easy, Heirloom