So I still have leftover turkey (can I get an “Amen, sista!”) and by “real time” I mean that I am, in fact, making these sandwiches right now. it is 10:30 in the morning and if you think this is a strange time to be making dinner, you obviously haven’t attended my Meal Planning 101 Workshop. 🙂
Teriyaki Sandwiches (could also be made with chicken, pork or beef but I got turkey so there)
Ingredients: 1 tbsp. olive oil, 2 diced stalks of celery, 1/2 diced med. onion, 2 cloves garlic, 1 diced bell pepper, diced left over turkey, 2-3 tbsp. balsamic vinegar, 2-3 tbsp. soy sauce, 1/4 cup or so brown sugar.
Directions: Place oil and onion on stove top and cook at med/high heat till onions turn a bit translucent (about 5 mins.) Add celery, garlic, bell pepper. Mix and let simmer until the other veggies begin to soften (another 5 or so mins.) Then add 2 tbsp. vinegar and soy sauce and most of the brown sugar. Mix, cover and set heat on low so the veggies can really cook down and soak up all that yummy sauce.
When veggies are cooked, add your diced meat, stir and heat for a few minutes. Taste and add soy sauce, vinegar or brown sugar as needed.
I was feeling very snappy whilst simmering away this morning, so if you are a visual learner, here are some photos for you:
Here are the veggies getting started. Aren’t they gorgeous?
And here are our veggie friends after they’ve been reduced a bit and tossed together with the meat. I wish you could smell this photo…
Finally, these are my good friends, teriyaki sauce ingredients (aka: brown sugar, balsamic vinegar and soy sauce.) For a simple teriyaki sauce situation I use the the 2-3 tbsp. soy/vinegar plus a 1/4 cup loose packed brown sugar, then adjust to taste. If I need more liquid–like if I’m making stir fry over udon noodles or something like that–I sometimes toss in a splash of orange juice or a little meat broth.
I plan to serve these guys on whole wheat buns for dinner, but it would be also be delicious on rice or a baked potato!