Open-Faced Smoked Turkey Sandwiches– hot lunch recipe wagon presents a hot meal you can take to work, the beach or send to camp. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Open-Faced Smoked Turkey Sandwiches
SUMMER HOT RECIPE WAGON:Open-Faced Smoked Turkey Sandwiches
With a spoonful of macaroni salad on the side, these sandwiches provide a satisfying lunch.
8 ½ inch thick diagonal slices Italian bread
1 tablespoon olive or vegetable oil
2 small ripe tomatoes
½ bunch watercress
6 ounces thinly sliced smoked turkey
3 to 4 tablespoons mayonnaise
Heat the oven to 400F. Brush each slice of bread with some olive oil. Put the bread on a baking pan and bake until golden brown 4 -5 minutes.
Use a sharp knife, cut tomatoes, crosswise into thin slices. Rinse and dry watercress; cut off and discard the thick lower stems of the watercress sprigs.
Top each slice of toast with an equal amount of smoked turkey, folding or cutting the turkey to fit if necessary. Spoon a dollop of mayonnaise on top of each turkey slice and arrange two or three slices of tomato over the mayonnaise. Garnish each opened faced sandwich with a sprig of watercress.
If desired, cover a serving platter with the remaining watercress, and arrange the open-faced sandwiches on top. Garnish the platter with any leftover tomato slices, and pack warm in a heated lunch tote for a warm lunch to go.
You can carry your hot lunch in a heated lunch tote.
HOT LUNCH CHEF