turkey philly w/cranberry aioli
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!
prep time
10 Min
cook time
10 Min
method
Pan Fry
yield
4 serving(s)
Ingredients
- - butter
- 1 large thinly sliced onions
- 2 small 1 green 1 red pepper thinly sliced
- 1 pound thinly sliced turkey
- 4 - (hot dog shape) bakery rolls
- 4 slices mozzerella cheese shredded can be used
- - pepper
- CRANBERRY AIOLI
- 1/2 cup mayonaisse
- 1 tablespoon cranberry jellied
- 1 teaspoon vinegarette (used raspberry)
- - s&p to taste
How To Make turkey philly w/cranberry aioli
-
Step 1Melt 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. -
Step 2Place 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Turkey
Tag:
#Quick & Easy
Tag:
#Heirloom
Ingredient:
Turkey
Method:
Pan Fry
Culture:
American
Keyword:
#Leftover turkey sandwich
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