Mini Teriyaki Turkey Sandwiches
Description
Preparing the pulled turkey in a delicious teriyaki sauce for these snack-size sandwiches is a breeze using a pressure cooker. Serving them on lightly-toasted sweet dinner rolls is a finishing touch.—Amanda Hoop, Seaman, Ohio
Ingredients
- 2 boneless skinless turkey breast halves (2 pounds each)
- 2/3 cup packed brown sugar
- 2/3 cup reduced-sodium soy sauce
- 1/4 cup cider vinegar
- 3 garlic cloves, minced
- 1 tablespoon minced fresh gingerroot
- 1/2 teaspoon pepper
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 20 hawaiian sweet rolls
- 2 tablespoons butter, melted
Directions
- Place turkey in a 6-qt. electric pressure cooker. In a small bowl, combine next 6 ingredients; pour over turkey. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure.
- Remove turkey from pressure cooker. Select saute setting and adjust for low heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir until sauce is thickened, about 2 minutes. When cool enough to handle, shred meat with 2 forks; return meat to pressure cooker. Stir to heat through.
- Preheat oven to 325°. Split rolls; brush cut sides with butter. Place on an ungreased baking sheet, cut side up. Bake until golden brown, 8-10 minutes. Spoon 1/3 cup turkey mixture on roll bottoms. Replace tops.
