mini teriyaki turkey sandwiches
Turkey
Mini Teriyaki Turkey Sandwiches
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 perfection made easy.—Amanda Hoop, Seaman, Ohio
Ingredients
- 2 boneless skinless turkey breast halves (2 pounds each)
- 2/3 cup packed brown sugar
- 2/3 cup reduced-sodium soy sauce
- 1/4 cup cider vinegar
- 3 garlic cloves, minced
- 1 tablespoon minced fresh gingerroot
- 1/2 teaspoon pepper
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 20 hawaiian sweet rolls
- 2 tablespoons butter, melted
Directions
- 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
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