Mini Teriyaki Turkey Sandwiches

• 2 boneless skinless turkey breast halves (2 pounds each)
• 2/3 cup packed brown sugar
• 2/3 cup reduced-sodium soy sauce
• 1/4 cup cider vinegar
• 3 garlic cloves, minced
• 1 tablespoon minced fresh gingerroot
• 1/2 teaspoon pepper
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 20 Hawaiian sweet rolls
• 2 tablespoons butter, melted

1. Place turkey in a 5- or 6-qt. slow cooker. In a small bowl, combine brown sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over turkey. Cook, covered, on low until meat is tender, 5-6 hours.
2. Remove turkey from slow cooker. In a small bowl, mix cornstarch and cold water until smooth; gradually stir into cooking liquid. When cool enough to handle, shred meat with two forks and return meat to slow cooker. Cook, covered, on high until sauce is thickened, 30-35 minutes.
3. Preheat oven to 325u0b0. Split rolls and brush cut sides with butter; place on an ungreased
4. , cut side up. Bake 8-10 minutes or until toasted and golden brown. Spoon 1/3 cup turkey mixture on roll bottoms. Replace tops.

turkey breast halves, brown sugar, soy sauce, cider vinegar, garlic, fresh gingerroot, pepper, cornstarch, cold water, sweet rolls, butter

Taken from www.tasteofhome.com/recipes/mini-teriyaki-turkey-sandwiches/ (may not work)