Roast Turkey Sandwich with the Works Suzie Lilly Ott   From Every Day with Rachael Ray August 2008 MAKES 6 Prep Time: 10 min One 12-ounce container whipped cream cheese, at room temperature 2 scallions, chopped 12 slices pumpernickel bread 1 cucumber, peeled and thinly sliced 1 1/2 pounds sliced roast turkey breast 6 ounces sliced Swiss cheese One 5-ounce container alfalfa sprouts (about 2 cups) 1. In a small bowl, combine the cream cheese and scallions. Spread the scallion cream cheese on each slice of bread. Divide the cucumber among 6 bread slices and mound the turkey on the cucumber. Top with the Swiss cheese, sprouts and remaining bread slices.

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