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A Whale of a Turkey Sandwich
- 2 loaves (1 pound each) frounceen bread dough, thawed
- 4 packages (6 ounces each) assorted turkey deli cold cuts
- 3/4 pound assorted reduced-fat cheese slices
- 2 tablespoons mustard
- 1 can (6 or 8 ounces) mushroom stems and pieces, drained well
- 1 teaspoon dried parsley
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 tablespoons poppy seeds
- 3 tablespoons sesame seeds
Preheat oven to 375 degrees F.
Lightly grease and flour a 10 1/2 x 15-inch jelly roll pan. On a lightly floured surface, roll one loaf of bread into a 15 x 5-inch rectangle. Spread 1 tablespoon mustard over the dough to within 1/2-inch of all edges.
Divide the meat and cheeses in half. Alternately layer 1/2 the meat and 1/2 the cheese over the mustard.
In a small bowl combine the mushrooms, parsley, Italian seasoning, garlic and onion powders. Spoon over the meat and cheese layer. Alternately layer the remaining half of the meat and cheese over the mushroom mixture. Spread the remaining mustard over the second layer of meat and cheese. Brush the edges of the dough with water.
On a lightly floured surface, roll the second loaf of bread into a 15 x 5-inch rectangle. Place the dough over the top of the meat and cheese layer; gently stretch to cover the meat and cheese. Pinch the edges of the two doughs together. Brush with water and sprinkle with the poppy and sesame seeds.
Bake for 25 to 30 minutes, until the bread is golden brown. Serve hot or cold.
Recipe reprinted by permission of National Turkey Federation. All rights reserved.
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