A Day In The Life Of A Cat

Duck, Duck...Turkey?

I have this friend who has a liking for turkey sandwiches. To protect the innocent, we will call her...Kelly. I don't think Kelly is alone in her turkey obsession....it seems to be pretty popular in the sandwich department. Today I was waiting in line at the deli and I noticed they had 4 different kinds of turkey sandwiches! One was smoked turkey, one was "regular" turkey...not smoked, one had avocado (this is the one Kelly would order), and the last one was a turkey club with bacon. That's a lot of turkey. I had to wonder if there was a noticable difference between the smoked turkey and regular turkey sandwich? I mean, once you have all the other stuff on there like lettuce, mayo, mustard, etc, can you really tell if it's smoked turkey or not? So I got the smoked turkey to see if I could pick out that flavor. The sandwich was good...it was on this really good wheat bread....but I didn't detect any smoked flavor. Perhaps if you just eat a slice of smoked turkey with nothing else you can tell the difference? Anyway, if you must pick one or the other, base your pickings on what else is on the sandwhich because as far as I can tell, they taste pretty much the same.

Now, for all of you who share Kelly's turkey obsession, here are some recipes!

Double Avocado Turkey Sandwich

2 slices whole wheat bread, toasted
1 tablespoon mayonnaise
2 teaspoons Dijon-style mustard
3 slices smoked turkey breast
2 tablespoons guacamole
1/2 cup mixed salad greens
1/4 avocado - sliced
3 ounces Colby-Monterey Jack cheese, sliced
2 slices tomato

Put it all between the bread and eat.
For those who like directions....spread mayonnaise on one slice of toast, then spread mustard on the other. Arrange the sliced turkey on one side. Spread guacamole over the turkey. Pile on the salad greens, avocado and cheese. Finish with tomato slices, then place the remaining slice of toast on top. Eat and be happy.

Turkey and Provolone Sandwiches

1 tablespoon butter
6 large mushrooms, sliced
1 small onion, chopped
6 sandwich rolls, split lengthwise
1 pound sliced deli turkey meat
1 pound sliced provolone cheese
1/4 cup sliced black olives
6 slices tomato
6 leaves iceberg lettuce

Preheat oven to 400 degrees.
Melt butter in a small skillet over medium heat. Saute mushrooms and onion until tender; set aside. Place bottom halves of bread on a lined cookie sheet. Top each with 1 to 2 slices turkey, mushroom/onion mixture, and 1 to 2 slices cheese.
Bake in preheated oven for about 5 minutes, or until cheese is melted. Remove from oven and top each sandwich with olives, tomato and lettuce. Place top half of bread on each sandwich and serve. Easy!

Smoked Turkey And Sun-Dried Tomato Wraps

1 7oz container BUITONI Pesto with Sun-Dried Tomatoes
1/4 cup cream cheese, softened
2 10 inch burrito-size flour tortillas, warmed
4 slices smoked turkey breast
2 cups shredded romaine lettuce
1 cup chopped tomato
1/4 cup thinly sliced red onion

Combine cream cheese and two tablespoons of pesto in small bowl; stir well. Spread evenly over each tortilla. Place turkey slices, lettuce, tomato and red onion or alfalfa sprouts over bottom third of tortillas, making sure ingredients don 't touch edges. Fold the bottom edge of tortilla toward the center and gently roll until tortilla is completely wrapped around the filling. Wrap tightly in plastic wrap. Refrigerate for 15 minutes. Cut in half. Enjoy!

Mediterranean Turkey Pita

1 pound lean ground turkey
1/2 teaspoon dried oregano flakes
1/2 teaspoon garlic salt
2/3 cup ranch dressing
3/4 cup peeled, chopped cucumber
6 pita pockets
1 cup chopped fresh spinach
1 large tomato, chopped
1 2oz can chopped black olives, drained
1/2 cup crumbled feta cheese

1. In large, non-stick skillet over medium-high heat, cook turkey until no longer pink, about 4 minutes; drain. Add oregano and garlic salt; mix well. In small bowl, mix ranch dressing and cucumber. To assemble, fill each pita with about 1/2 cup turkey mixture. Drizzle in 3 tablespoons dressing mixture. Top with spinach, tomato, black olives and feta cheese equally into each pita. Yuuuuuuum.