These were some of the best homemade sandwiches we’ve ever had. The combination of dried apricots, celery, and unsalted cashews mixed with chopped cooked turkey breast (as usual, I subbed some chopped chicken for turkey) made this a terrific sandwich stuffing. I had on hand some extra-large homemade dinner rolls and used them (instead of the pumpernickel called for in the recipe). Next time you want to serve sandwiches for company but yearn to impress with a selection that goes beyond the typical deli lunch-meat-and-cheese fare, try this tasty and easy mixture. The combination of sweet and savory makes for a great filling. I’m a basket-case for cashews, especially since you can buy them unsalted) and love recipes that call for this addition.
Cashew Turkey Salad Sandwiches
1 1/2 cups cubed cooked turkey breast (I used chicken breast)
1/4 cup thinly sliced celery
2 tablespoons chopped dried apricots
2 tablespoons chopped unsalted cashews
1 green onion, chopped
1/4 cup reduced-fat mayonnaise
2 tablespoons reduced-fat plain yogurt
1/4 teaspoon salt (or salt substitute)
1/4 teaspoon pepper
4 lettuce leaves
8 slices pumpernickel bread (I used dinner rolls)
In a small bowl combine the turkey, celery, apricots, cashews, and onion. In a separate small bowl combine the mayonnaise, yogurt, salt, and pepper; add to turkey mixture; stir to coat. Place a lettuce leaf on half of the bread slices; top each with 1/2 cup turkey salad and remaining bread. Makes 4 servings. (Source: tasteofhome.com)
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