|Ingredients||Poultry, Vegetables, Bread|
|Day Part||Dinner, Lunch|
Po’boys, filling sandwiches on sub rolls, are a New Orleans classic. While the traditional po’boy has roast beef, branch out with a turkey salad version of the standard and spice it up with KNORR® Creole Sauce!
4 oz. KNORR® Ready-To-Use Creole Sauce
1/3 cup Hellmann’s® Real Whipped Salad Dressing
1/4 cup celery, small dice
1/4 cup bell pepper, green, small dice
1/4 cup onions, small dice
1 tsp. cayenne pepper
2 cups turkey breast, cooked, diced
6 rolls submarine roll, 6 inch, split, toasted
18 slices tomatoes, red vine, sliced
¼ head iceberg lettuce
- In large bowl, combine KNORR® Ready-To-Use Creole Sauce, Hellmann's® Real Whipped Salad Dressing, celery, bell pepper, onion, and cayenne pepper until blended. Fold in diced turkey.
- Toast sub roll.
- Layer bottom halves of submarine rolls evenly with approximately 3 oz. turkey salad. Top each with 3 slices of tomato and 1 oz. of lettuce. Replace tops of rolls and serve immediately or refrigerate until service.