Sandwiches for lunch can get a little boring from time to time, especially when we're limited here to cold-cut sandwiches (no PB and J here!).
This sandwich was a perfect change up on our normal sandwiches. It reminds me of the filling from our baked veggie sandwiches. Yum.
In fact, it's so tasty, I recently whipped up another batch - a vegetarian version - to enjoy for my lunches this week while I'm on spring break. The veggies packed in this sandwich are wonderful, you won't even miss the meat.
Roasted Turkey and Veggie Spread - Inspired by Sweet Treats and More
4 oz. light cream cheese, softened
1/2 C chopped/shredded carrots
4 oz. mushrooms, chopped
1/2 C broccoli, chopped
1 medium red bell pepper, chopped
1 T onion flakes
2 tsp. minced garlic
1 C shredded turkey or chicken (cooked)*
1 T olive oil
Sea Salt, to taste
Pepper, to taste
*Optional. Omit for a veggie variety.
Begin by chopping the veggies. I did this by hand... but would use a food processor if I had one!! Place the veggies on a cookie sheet, or in a glass baking dish.
Drizzle with olive oil, salt and pepper. Stir to combine.
Toss in the turkey, and mix well.
Place the dish in an oven pre-heated to 350 degrees. Roast the veggies for 15-20 minutes, stirring at least once during that cooking time.
Pull the veggie dish out of the oven. Add in the softened cream cheese.
Stir until well coated.
Serve warm, or refrigerate to serve later as a chilled sandwich.
We enjoyed this spread with crackers, atop a slice of bread, and in a "grilled cheese" of sorts, using Havarti cheese!
Linked up to: Recipe Exchange, What's on Your Plate? What's Cooking Wednesday, Tasty Tuesday, Friday Flair
