1 1/2 cups margarine, softened
8 ounces French baguette
1 medium yellow onion, sliced into 1/2 inch slices
3 tablespoons margarine, divided
2 red peppers, seeded and cut into 1/2 inch strips
1/4 cup ketchup
1 tablespoon Worcestershire sauce
2 teaspoons prepared horseradish
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper
Preheat oven to 375 degrees F (190 degrees C).
Melt oat margarine over medium heat in a large saucepan and stir in the baguette and onion slices. Gradually dig in brown sugar and blend with the margarine mixture, forming a paste.
In a large bowl, blend the half the cabbage and lemon juice into the egg white. Mix in the remaining contents of the cabbage mixture and the half the onion mixture. Transfer onto the griddle and cook over medium heat until soft, about 30 minutes. Drain excess liquid.
Spread the turkey mixture across the bottom of a 10x15 inch baking dish. Spoon the bread slices a little at a time onto the surface of the prepared dish. Rub the bottom of the prepared dish with the cabbage mixture, then brush with the mustard mixture.
Bake uncovered at 375 degrees F (190 degrees C) for 20 minutes. Reduce heat to 300 degrees F (150 degrees C) and place the turkey mixture onto the Greek Delight. Bake for 5 minutes, adding more olive oil to within 3 minutes of unfolding. Reduce heat to 350 degrees F (175 degrees C) and place the dish on a flat surface and allow to cool completely. Keep warm.
In a large bowl, mix the ketchup, Worcestershire sauce, horseradish, paprika, cayenne, salt, pepper and lemon juice. Pour the mixture over the turkey mixture for a warm and tasty presentation. Serve with slices of bread or lettuce!