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 Roasted Turkey Sandwich with Lemon-Tarragon Spread
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Roasted Turkey Sandwich with Lemon-Tarragon Spread

Mix mayonnaise| tarragon| lemon zest and juice and 3/4 tsp. each of the salt and pepper (or 1/8 tsp. each of the salt and pepper for trial recipe). Refrigerate until ready to use.,Saute asparagus in hot oil in large skillet until crisp-tender. Season with remaining 3/4 tsp. each of the salt and pepper (or with remaining 1/8 tsp. each of the salt and pepper for trial recipe).,For each serving: Spread cut sides of 1 of the rolls with 2 Tbsp. of the mayonnaise mixture; sprinkle with 1 oz. cheese. Place 3-1/2 oz. turkey on bottom half of roll; cover with 1/2 cup lettuce| 6 asparagus spears and 1/4 cup onions. Cover with top of roll. Cut diagonally in half to serve. Secure each half with a frilled pick.
24 servings| 1 sandwich each
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Ingredients

3 cups KRAFT MAYO Real Mayonnaise
1/2 cup fresh tarragon
6 Tbsp. lemon
3 Tbsp. fresh lemon juice
1-1/2 tsp. salt
1-1/2 tsp. pepper
144 each asparagus spears
1 cup olive oil
24 each French bread roll
1-1/2 qt. cheese
- turkey breast
3 qt. lettuce
1-1/2 qt. onion

Instructions

Preparation Steps
  • Mix mayonnaise, tarragon, lemon zest and juice and 3/4 tsp. each of the salt and pepper (or 1/8 tsp. each of the salt and pepper for trial recipe). Refrigerate until ready to use.
  • Saute asparagus in hot oil in large skillet until crisp-tender. Season with remaining 3/4 tsp. each of the salt and pepper (or with remaining 1/8 tsp. each of the salt and pepper for trial recipe).
  • For each serving: Spread cut sides of 1 of the rolls with 2 Tbsp. of the mayonnaise mixture; sprinkle with 1 oz. cheese. Place 3-1/2 oz. turkey on bottom half of roll; cover with 1/2 cup lettuce, 6 asparagus spears and 1/4 cup onions. Cover with top of roll. Cut diagonally in half to serve. Secure each half with a frilled pick.
  • Make Ahead
    Sandwiches can be prepared ahead of time. Wrap individually and store in refrigerator up to 3 hours before serving.