| The Sandwich Chef presents ... |
| Turkey Salad Sandwich |
| This is why folks buy the biggest turkey they can handle, just for the leftovers. It even smells great. Pack some pickles or olives, and you'll be envied for your gourmet lunch. |
| 1 cup turkey white meat 2 slices onion 1 stalk celery (optional) 4 tablespoons of Mayonnaise Pepper to taste |
| With a kitchen knife, chop one cup of white meat into small pieces, and put this in a bowl. Chop the onion slices fine and add them to the meat. If you are including celery, thinly slice the stalk crosswise and add it to the bowl. Shake a generous amount of pepper over the bowl contents, and then mix well. Stir in four tablespoons of mayonnaise or enough to stick the ingredients together well. Toast the bread or roll. Makes a couple of sandwiches. Refrigerate until lunch time. And guard this carefully - the aroma will trigger roving appetites at work. |
| Printable Recipes from The Fatted Café | Back to the Lobby | The Reception Desk | The Dinner Menu | More Sandwiches | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
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