Best Mini Teriyaki Turkey Sandwiches Recipes

MINI TERIYAKI TURKEY SANDWICHES

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 2 forks and return meat to slow cooker. Cook, covered, on high until sauce is thickened, 30-35 minutes., 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.

PRESSURE COOKER MINI TERIYAKI TURKEY SANDWICHES

Steps:

• Place turkey in a 6-qt. electric pressure cooker. In a small bowl, combine next 6 ingredients; pour over turkey. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Allow pressure to naturally release for 10 minutes; quick-release any remaining pressure., Remove turkey from pressure cooker. Select saute setting and adjust for high heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir until sauce is thickened, about 2 minutes. When cool enough to handle, shred meat with 2 forks; return meat to pressure cooker. Stir to heat through., Preheat oven to 325°. Split rolls; brush cut sides with butter. Place on an ungreased baking sheet, cut side up. Bake until golden brown, 8-10 minutes. Spoon 1/3 cup turkey mixture on roll bottoms. Replace tops.

PRESSURE COOKER MINI TERIYAKI TURKEY SANDWICHES

Steps:

• Place turkey in a 6-qt. electric pressure cooker. In a small bowl, combine next six ingredients; pour over turkey. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 25 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions., Remove turkey from pressure cooker. Select saute setting and adjust for high heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened. When cool enough to handle, shred meat with two forks; return meat to pressure cooker. Stir to heat through., Preheat oven to 325°. Split rolls; brush cut sides with butter. Place on an ungreased baking sheet, cut side up. Bake until golden brown, 8-10 minutes. Spoon 1/3 cup turkey mixture on roll bottoms. Replace tops.

MINI TERIYAKI TURKEY SANDWICHES RECIPE

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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