Hot Turkey Sandwich
This hot turkey sandwich is inspired by the famous Turkey To Go sandwiches that have been a favorite at the Minnesota State Fair for decades. Made with tender shredded turkey and a rich, seasoned sauce served on a soft bun, it's a simple yet satisfying sandwich that's perfect for feeding a crowd or bringing a taste of the fairgrounds home.
Yield: 12 people
Calories: 11kcal
Equipment
- 1 Slow cooker
Ingredients
- 2 1-2 pound turkey breast
- 1/2 cup dry white wine substitute apple cider for a sweeter no-alcohol sauce
- 1 tablespoon Dijon-style mustard
- 1 teaspoon onion salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 teaspoons dried tarragon
- 1 bay leaf
- soft buns
Instructions
- Place the turkey in a slow cooker and add the wine, mustard, onion salt, paprika, garlic powder, and tarragon. Cover and cook on high for 4 hours.
- Once the turkey is cooked, transfer it to a plate. Pour the cooking liquid into a small saucepan and bring it to a gentle simmer. Let it cook for 10 to 15 minutes, or until the liquid has reduced by about half.
- While the liquid is reducing, remove and discard the skin and bones(if you have any) from the turkey. Shred the meat with two forks and return it to the slow cooker. Set the slow cooker to the warm setting.
- Pour the reduced cooking liquid over the shredded turkey and stir well to coat. Keep warm until ready to serve.
- Pile the turkey onto your bun. If you'd like to keep the buns from becoming soggy, spread a generous layer of butter on the inside of each bun before adding the turkey.
Nutrition
Calories: 11kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.03g | Sodium: 208mg | Potassium: 23mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.2mg