How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Smoked Turkey Sandwiches with Blue Cheese and Red Onions?

You need 9 ingredients. The key ingredients include: 2 large red onions, cut into 1/3-inch-thick slices, Olive oil, 1 cup crumbled Maytag blue cheese, 3 tablespoons sour cream, and more.

Is Smoked Turkey Sandwiches with Blue Cheese and Red Onions suitable as meat & poultry?

Yes, Smoked Turkey Sandwiches with Blue Cheese and Red Onions falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Smoked Turkey Sandwiches with Blue Cheese and Red Onions?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoked Turkey Sandwiches with Blue Cheese and Red Onions Recipe

Name: Smoked Turkey Sandwiches with Blue Cheese and Red Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large red onions, cut into 1/3-inch-thick slices; Olive oil; 1 cup crumbled Maytag blue cheese; 3 tablespoons sour cream; 1 tablespoon minced fresh thyme; 8 5x3x1/2-inch slices multi-grain bread; 8 radicchio leaves; 3/4 pound sliced smoked turkey; 2 tablespoons Dijon mustard

Smoked Turkey Sandwiches with Blue Cheese and Red Onions – a delicious recipe with red onions, Olive oil, crumbled Maytag blue cheese, sour cream, thyme, multi-grain bread. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

2 large red onions, cut into 1/3-inch-thick slices
Olive oil
1 cup crumbled Maytag blue cheese
3 tablespoons sour cream
1 tablespoon minced fresh thyme
8 5x3x1/2-inch slices multi-grain bread
8 radicchio leaves
3/4 pound sliced smoked turkey
2 tablespoons Dijon mustard

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
325 kcal
Category
Meat & Poultry

Eats Now Editorial Team

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Smoked Turkey Sandwiches with Blue Cheese and Red Onions

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