My Yannis Leftover Turkey Delight Sandwiches with Hondo Sauce
- 2 Tablespoons Low Fat Yogurt
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Sriracha Sauce
- 2 slices Sourdough Bread
- 1 teaspoon Olive Oil (for Brushing Bread)
- 1 teaspoon Dried Oregano (for Sprinkling On Bread)
- 1 cup Mesclun Mix
- 2 Tablespoons Sun-dried Tomatoes (packed In Oil), Chopped
- 1 Tablespoon Rice Wine Vinegar
- 2 Tablespoons Sun Dried Tomato Oil
- 2 slices White Cheddar Cheese
- 1 Tablespoon Hondo Sauce (see Recipe Above)
- 4 slices Leftover Cooked Turkey Breast
- 4 slices Roma Tomato
- For the Hondo Sauce:
- Mix together all 3 ingredients until incorporated.
- Set aside.
- For Turkey Delight Sandwich assembly:
- Preheat grill to medium heat.
- Brush each slice of sourdough bread with olive oil and sprinkle with dried oregano.
- Place bread on the pre-heated grill.
- In a bowl, toss mesclun mix with sun dried tomatoes, rice wine vinegar and sun dried tomato oil.
- Set aside.
- When bread has grill marks on one side, flip it over to the other side and add cheese slices on top of bread.
- Once cheese has melted, remove bread from grill.
- To assemble sandwich, spread Hondo sauce on top of the cheese side of bread.
- Add turkey slices, salad mix and tomato slices.
- Place remaining piece of bread on top to make a sandwich.
- ENJOY!
low fat yogurt, dijon mustard, sriracha sauce, bread, olive oil, oregano, tomatoes, rice, tomato oil, cheddar cheese, hondo sauce, turkey breast, tomato
Taken from tastykitchen.com/recipes/main-courses/my-yannie28099s-leftover-turkey-delight-sandwiches-with-hondo-sauce/ (may not work)