Open-Faced Turkey Sandwiches with Caramelized Onions
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 282 |
| pro | 11 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 35 g |
| fibre | 2 g |
| chol | 20 mg |
| sodium | 987 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 14 |
| vit A | 1 |
| vit C | 18 |
| folate | 22 |
- Portion size: 4
This quick sandwich is wonderful with deli smoked turkey, as well as a great way to use up leftover turkey or chicken.
Ingredients
- 1 tbsp 1tbspvegetable oil
- 2 2large oniononions, thinly sliced
- 1/4 tsp 1/4tspeach salt and pepper
- 4 4thick slices country-style white bread, toasted
- 6 oz 6ozshaved smoked turkey
- 2 tbsp 2tbspchopped fresh parsley Cranberry Mayonnaise:
- 1/3 cup 1/3cuplight mayonnaise
- 1 tbsp 1tbspminced dried cranberrydried cranberries
- 1 tbsp 1tbspfrozen cranberry juice concentrate or cranberry sauce
Preparation
In skillet, heat oil over medium heat; fry onions, salt and pepper, stirring occasionally, until golden, 5 minutes. Reduce heat to medium-low; fry, stirring, until tender and caramelized, 25 minutes.
Cranberry Mayonnaise: In bowl, stir together mayonnaise, cranberries and cranberry cocktail concentrate; spread over toast. Top with caramelized onions and turkey. Sprinkle with parsley.
Source : Canadian Living Magazine: September 2005
