Ok, we’re officially NOT having turkey for Christmas dinner, but I know lots of people are, so here — extra-early — is an option for using leftover roasted turkey with a slathering of goat cheese…just what you need to make it taste bright and interesting again!
MAKES 4 SANDWICHES
Despite the amount of ingredients in this recipe, it is a quick, easy and delicious sandwich for lunch or a light dinner. You can use mixed baby greens or other lettuces.
- 1/2 teaspoon minced fresh garlic
- 2 tablespoons finely chopped onion
- 1/2 teaspoon Dijon mustard
- 1 teaspoon dried tarragon leaves
- 1 teaspoon honey
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 thin slices turkey breast (about 4 ounces each)
- 4 medium crusty rolls, heated or toasted, if desired
- Mayonnaise (optional)
- 8 thin slices tomato
- Approximately 2 cups mixed baby greens
- 1/2 cup crumbled mild goat cheese
In a small bowl, combine the garlic, onion, mustard, tarragon and honey. Slowly drizzle in the olive oil, whipping with a whisk to emulsify. Add salt and pepper. Set aside. Cut the rolls in half horizontally. If desired, spread mayonnaise on the cut sides of the rolls. Place turkey slices on the bottom roll, cutting as needed to fit the shape. Top with tomato slices, then a generous portion of the greens. Top with the goat cheese and drizzle with some of the vinaigrette. Top with the remaining rolls. Serve immediately.