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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
  • Total Time
    Prep: 20 min. Cook: 5-1/2 hours
  • Makes
    20 sandwiches

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.

Test Kitchen tips
  • This recipe also works great with boneless, skinless chicken breasts.
  • To spice things up, add crushed red pepper flakes or slices of fresh jalapeno.
  • Nutrition Facts
    1 sandwich: 252 calories, 5g fat (2g saturated fat), 70mg cholesterol, 501mg sodium, 25g carbohydrate (13g sugars, 1g fiber), 26g protein.
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