Serve with 1 cup of mixed greens and 1 tbsp Epicure Dressing.
2 cups chopped leftover turkey
3 tbsp mayonnaise
1 large carrot
8 slices whole wheat bread
2 cups arugula
- Place chopped turkey in 4-Cup Prep Bowl. Stir in mayo and wing seasoning to evenly coat.
- Using Y Peeler, peel carrot. Continue to use peeler to scrape carrot into long, thin ribbons.
- Lay bread on countertop. Spread jelly evenly on all 8 slices (facing side only). Divide arugula, turkey, and carrot ribbons between 4 slices. Top with remaining 4 slices and cut sandwiches from corner to corner to serve.