FRENCH DIP TURKEY SANDWICHES 

1 loaf French or Italian bread, cut diagonally into 8 long, thin slices
4 tbsp. mayonnaise
8 (1 oz.) slices Muenster cheese
1/2 lb. cooked leftover turkey, thinly sliced
2 eggs
1/4 c. milk
2 tbsp. vegetable oil

1. Spread one side of each slice of bread with mayonnaise. Top each with slice of cheese. Make 4 sandwiches, sandwiching the turkey between 2 slices of the bread, cheese side on inside of sandwich.

2. Beat together eggs and milk in shallow bowl or pie plate.

3. Heat oil in large skillet. Dip sandwiches on both sides into egg mixture. Fry sandwiches in skillet, turning once until browned on both sides. Dip sandwich into gravy as you eat.

Cranberry, potato turkey sandwich

INGREDIENTS

2 thick slices  bread, toasted

2 thick slices left over roasted turkey

2 tablespoons left over cranberry sauce

2 tablespoons left over mashed sweet potato

1 teaspoon chopped fresh sage

DIRECTIONS

Lay the 2 slices of  toast side by side and spread the cranberries on one slice and spread the mashed sweet potato on the other slice and sprinkle with the fresh sage and place the turkey on the cranberry side and top with the sweet potato side and cut on the diagonal and eat.

Left over Turkey

Ingredients

4  slices whole wheat bread

4  teaspoons  light mayonnaise

4  teaspoons  honey Dijon mustard

1 1/2  cups  baby spinach leaves

12  ounces  thinly sliced turkey

4  slices 1/3-less-fat Swiss cheese

4  teaspoons  cranberry chutney or relish

Preparation

1. Preheat broiler (with oven rack in middle position).

2. On each slice of bread, spread 1 teaspoon mayonnaise and then spread 1 teaspoon of honey Dijon mustard.

3. Layer each slice with 1/4 of the baby spinach, 3 ounces of turkey, and a slice of Swiss cheese.

4. Place sandwiches on a baking sheet and put in the oven. Broil 2 minutes or until the cheese has melted.

5. Remove from heat; top each sandwich with a teaspoon of cranberry chutney or relish, and serve immediately.

|