MINI TERIYAKI TURKEY SANDWICHES RECIPE
Preparing the pulled turkey in a delicious teriyaki sauce for these snack-size sandwiches is a breeze using a slow cooker. Serving them on lightly-toasted sweet dinner rolls is a finishing touch.-Amanda Hoop, Seaman, Ohio
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Place turkey in a 5- or 6-qt. slow cooker. In a small bowl, combine brown sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over turkey. Cook, covered, on low 5-6 hours or until meat is tender.
- Remove turkey from slow cooker. In a small bowl, mix cornstarch and cold water until smooth; gradually stir into cooking liquid. When cool enough to handle, shred meat with two forks and return meat to slow cooker. Cook, covered, on high 30-35 minutes or until sauce is thickened.
- Preheat oven to 325°. Split rolls and brush cut sides with butter; place on an ungreased baking sheet, cut side up. Bake 8-10 minutes or until toasted and golden brown. Spoon 1/3 cup turkey mixture on roll bottoms. Replace tops.
- Yield: 20 servings.
- Originally published as Mini Teriyaki Turkey Sandwiches in Taste of Home Everyday Slow Cooker & One Dish Recipes
- Annual 2014, p87
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