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There are few things I love more in the summer than a simple sandwich for dinner. It’s too hot lately to cook, and with us packing up our home of 14 years, there are way more things to get done than cook dinner. I have found starting some chicken or turkey in the crock pot in the morning, helps give me some simple dinner options in a hurry. The other day I cooked up a turkey breast I had bought many months ago and had it ready to shred and use for dinner. I remembered one of my favorite sandwiches at Even Stevens which is a local sandwich shop. On their menu my favorite sub is their Turkey Pot Roast Sandwich. I decided to recreate this for our dinner and it was amazing! Not to mention SUPER simple. Add some shredded turkey, provolone cheese, sliced avocado and jalapeno jelly and you have a sandwich everyone is going to love. Hope you love this too!

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Turkey Pot Roast Dips with Jalapeno Jelly
Ingredients
  1. 3-4 cups shredded turkey breast
  2. 1 Tbs. Montreal Steak Seasoning
  3. 8-10 slices bread
  4. 1-2 avocados, peeled and sliced
  5. 2-3 Tbs. jalapeno jelly
  6. 6-8 slices provolone cheese
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Instructions
  1. Place the bone-in turkey breast into a slow cooker and season with the Montreal Steak Seasoning. Turn on low heat and cook for 6-8 hours, or until the meat falls off the bone and can shred. You could also cook on high heat for 4-6 hours.
  2. Once the turkey is tender, shred into large pieces and set aside.
  3. To make the sandwiches, place a slice of provolone cheese on one side of the bread. Peel and slice the avocados and place a few slices on the bread. Add a generous portion of the turkey onto the sandwich. Top the top slice of bread with the jalapeno jelly. Place the sandwich into a panaini maker or on a griddle and cook on both sides until the cheese is melted. Serve the sandwich warm.
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