Here's a fast sandwich idea that will save you time and build up your energy to do all of that "HOLIDAY" shopping!

OPTION 1:

4 slices of bread (your choice)
1/4 cup mayonnaise
2 teaspoons Dijon mustard
2 tablespoons chopped chives
1/2 teaspoon dried oregano
ground black pepper to taste
2 or 3 red, yellow or orange bell pepper slices
1/2 pound turkey, sliced
1/4 pound Swiss cheese, sliced

Preheat oven to 350F. In a small bowl, combine mayonnaise, mustard, chives, oregano, and pepper. Mix well. Lay bread on a cookie sheet and spread each slice with herbed mayonnaise mixture. Divide turkey into four equal amounts and place on bread slices. Top with bell pepper slices and cheese. Bake 10 to 13 minutes or until cheese is bubbling and browned. Serve hot. Makes 4 servings.

Perhaps, more appropriate for AFTER the shopping:

OPTION 2:

TEQUILA-LIME MARINADE
1/4 cup tequila gold
1/2 c. freshly squeezed lime juice (5-6 limes - Key limes will rock this!)
1/4 c. freshly squeezed orange juice (2 oranges)
1/2 tablespoon chili powder
1/2 tablespoon minced fresh jalapeno (or lesser hot) pepper
1 tablespoon minced fresh garlic
1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1lb - 1.5lbs cooked turkey meat

Combine tequila, lime juice, orange juice, chili powder, hot pepper, garlic, salt, and black pepper in a large bowl. Add turkey and toss well. Refrigerate for one hour. Remove from refrigerator and let drain in a colander. Keep refrigerated until ready to serve. This tastes great when it is heated up for just three minutes in a preheated skillet.

Here’s a great cream sauce to go over the turkey meat (or shrimp or salmon)

1/2 cup lime juice (key lime here too, if you can)
1/2 cup tequila gold
1/4 cup white cooking wine
1 1/2 cups plus 2 tablespoons cream
1 shallot, finely minced
3 garlic cloves, minced or pressed
3 tablespoons butter
1 teaspoon arrowroot or cornstarch
4 green onions, finely chopped
4 diced Roma tomatoes

Combine garlic and shallots with tequila, lime juice and cooking wine. Cook over medium heat in a skillet until reduced to about 1/4 cup. Add cream and cook until reduced by half. (Strain out garlic and shallot if desired.) Return sauce to medium heat and whisk in the butter.

Mix arrowroot or cornstarch with 1 tablespoon water in a separate bowl until smooth, then whisk into sauce to thicken it. Taste and season to your preference.

Split and lightly toast a fresh ciabatta roll. Top with marinated, drained and heated turkey meat. Then, cover with a light portion of tequila cream sauce. Deee-vine!!