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turkey philly w/cranberry aioli

2sweetinc avatar
Recipe by
Lisa G. Sweet Pantry Gal
@2sweetinc
Buffalo, NY

One of My specials at the deli. I like adding mushrooms but family don't care for them. This is a great change in the thanksgiving day leftover turkey sandwich. Enjoy, You can use regular mayo, but I added a cranberry mayo, use up that leftover cranberry!

yield 4 serving(s)
prep time 10 Min
cook time 10 Min
method Pan Fry

Ingredients For turkey philly w/cranberry aioli

  • butter
  • 1 lg
    thinly sliced onions
  • 2 sm
    1 green 1 red pepper thinly sliced
  • 1 lb
    thinly sliced turkey
  • 4
    (hot dog shape) bakery rolls
  • 4 slice
    mozzerella cheese shredded can be used
  • pepper
  • CRANBERRY AIOLI
  • 1/2 c
    mayonaisse
  • 1 Tbsp
    cranberry jellied
  • 1 tsp
    vinegarette (used raspberry)
  • s&p to taste

How To Make turkey philly w/cranberry aioli

  • 1
    Melt butter in a large skillet over med-high heat. Soften peppers and onions 5-10min till tender. Remove place on plate, add more butter or chicken stock and saute turkey & pepper for a few mins.
  • 2
    Place rolls open on a sheet pan. Divide onion pepper mix between each roll bottom, top with turkey then cheese. Leave rolls open and toast in 375 degree oven till cheese melts, about five minutes. Remove and spread mayo on top layer, close sandwich cut in half and enjoy!!!!!! For Aioli whisk ingredients in a small bowl, salt and pepper to taste. Plain mayo can be used in place.
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