These sandwiches are a great way to use leftover turkey or chicken. The filling ingredients can be made ahead of time, then added to buns and baked at mealtime. If you don’t have hamburger buns, substitute hot dog buns or toast; and for a snack or appetizer, use crackers.

Ingredients:
1 cup cooked, chopped turkey or chicken
1 cup diced celery
1⁄2 cup shredded cheddar cheese
1 teaspoon minced dry onion
1⁄2 cup lowfat salad dressing
6 hamburger buns

Directions:
Remember to wash your hands before cooking and to clean your work surface.
Preheat oven to 350 degrees.
Mix filling ingredients together.
Divide evenly and spread on buns; place on baking sheet.
Bake for 12-15 minutes or until sandwich filling is hot and cheese melts. Cover buns with foil the last 5 minutes of baking if bread becomes too brown.

Safety Tip:
If you have sandwiches left after the meal, remember to refrigerate as soon as you are done eating. Keep leftovers where you will see them in the refrigerator and use within two or three days.

Nutrition Facts:
Serving Size — 1 sandwich; Yield — 6 sandwiches.
Per serving: 240 calories; 9 g fat; 35 mg cholesterol; 480 mg sodium; 27 g carbohydrates; 2 g fiber; and 13 g protein.

Source: Kids a Cookin’, Kansas State Research & Extension Family Nutrition Program at www.kidsacookin.ksu.edu.

Beth Van Horn, family and consumer sciences educator with Penn State Extension Centre County, submitted this recipe. She can be reached at 355-4897 or Beth1@psu.edu. Penn State Extension Centre County’s website is extension.psu.edu/centre