Turkey, Artichoke and Mushroom Sandwiches
by Marilyn Mackenzie
Ingredients:
Thin cooked turkey slices.
1 (6 ounce) jar marinated artichoke hearts
12 ounces fresh mushrooms, sliced
6 green onions, thinly sliced
2 tablespoons margarine or butter
8 slices of Muenster cheese
4 hoagie buns
Directions:
Cut artichoke hearts in half. Cut mushrooms in slices. Slice green onions. Melt butter in skillet, then add artichoke hearts, mushrooms, and green onions. Sauté for ten minutes or until onions are translucent.
On each hoagie bun, place ¼ of turkey and 2 slices of Muenster cheese. Top with ¼ cooked artichoke hearts, mushrooms and onions.
Wrap in plastic wrap and heat in microwave for 2 minutes on medium heat, or wrap in aluminum foil and heat in an oven pre-heated to 350 for 10 minutes.
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