TURKEY, PASTRAMI AND SWISS MELT RECIPE
There's something perfect about the combination of fresh, thinly sliced deli turkey and pastrami together. The two make for a delicious sandwich when made the traditional way, but here's a way to make it even better... make a turkey, pastrami and swiss melt sandwich right on your Foreman Grill!
Provided by Lesly
Time 7m
Yield 1
Number Of Ingredients 5
Steps:
- Preheat your George Foreman Grill with the lid closed for at least 5 minutes. Assemble your sandwich with best results by folding slices in half when placing on bread slices. Have the cheese slices on opposite sides of the meat to get that gooey goodness throughout the whole sandwich. Use margarine or olive oil or cooking spray to coat the outside of both slices of bread. Doesn't have to be mush, just enough to coat. Place on Foreman Grill and close lid. Keep an eye on it after about 90 seconds. Remove sandwich when it's golden brown. At this point you can now add mayonnaise or mustard.
- Slice in half and serve with kettle chips and a good kosher pickle.
TURKEY PASTRAMI
Provided by Food Network
Categories main-dish
Time P2DT14h
Yield 30 servings
Number Of Ingredients 13
Steps:
- For the brine: In a large pot, combine the 3 quarts hot water, the brown sugar and kosher salt. Bring to a boil, stirring until the sugar and salt are dissolved. Remove from the heat and pour in the 3 quarts ice water. Add the bay leaves, garlic, thyme, black peppercorns, cloves and juniper berries. Cool the brine down to 42 degrees F, then add the turkey breasts. Refrigerate for 24 hours.
- For the dry rub: Mix together the ground juniper berries, black peppercorns and coriander seeds. Remove the turkey from the brine and wipe off the spices before drying with paper towels. Rub the dry rub onto the breasts, with more of the dry rub on the skin side. Double wrap the turkey breasts in plastic wrap and refrigerate for 24 hours.
- Preheat a smoker with mesquite chips for 10 to 15 minutes. Place the turkey breasts, skin-side down, on the racks. Smoke until the breasts reach an internal temperature of 145 degrees F, about 3 1/2 hours for a large breast.
- Preheat the oven to 350 degrees F. Transfer the turkey breasts to a roasting pan and cover with aluminum foil. Roast until the internal temperature reaches 160 degrees F, 45 minutes to 1 hour. Remove from the oven and allow to cool. Wrap the roasting pan in plastic wrap and chill overnight before slicing for serving.
ULTIMATE PASTRAMI SANDWICHES
This peerless pastrami sandwich was adapted from a menu favorite at Primanti Bros. Restaurant in Pittsburgh. We took the basic ingredients-grilled cold cuts, cheese, fried potatoes and tomatoes-and created a tasty replica that includes our version of their secret coleslaw topping. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine 1/4 cup of the sugar and vinegar; add cabbage and toss to coat. Cover and let stand for 30 minutes. Meanwhile, bake fries according to package directions., Drain cabbage. In a small bowl, combine the salt, celery seed, pepper and remaining sugar and vinegar; pour over cabbage and toss to coat., On an ungreased baking sheet, divide pastrami into 4 stacks; top each with cheese. Bake at 450° for 2-3 minutes or until cheese is melted. Place pastrami on 4 toast slices. Layer with fries, coleslaw, tomato slices and remaining toast. Serve immediately.
Nutrition Facts : Calories 586 calories, Fat 17g fat (7g saturated fat), Cholesterol 80mg cholesterol, Sodium 1655mg sodium, Carbohydrate 72g carbohydrate (18g sugars, Fiber 6g fiber), Protein 36g protein.
PRIMETIME PASTRAMI
Provided by Guy Fieri
Categories main-dish
Time P5DT8h30m
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- For the brine: In a large stockpot, add half of the water, the brown sugar, kosher salt, curing salt, coriander seeds, mustard seeds, fennel seeds, juniper berries, chile flakes, bay leaves, cloves, cinnamon and star anise and bring to a boil. Then simmer for 30 minutes. Add the remaining water with some ice to chill the brine.
- For the rub: Grind the peppercorns, coriander and juniper until crushed but still a little chunky. Add to a mixing bowl. Add the salt, brown sugar, chile flakes and granulated garlic and stir to combine.
- For the pastrami: First, clean all the fat off the brisket including the "V" between the two muscles, then follow the fat between the two muscles and separate them making a flat and a cap.
- Transfer the brine to a large hotel pan or roasting pan. Add the brisket and refrigerate at least 5 days and no more than 10 days. Make sure the brisket is stirred once a day to get an evenly brined brisket.
- After a minimum of 5 days, prepare a smoker for 225 degrees F.
- Remove the pastrami, rinse it and blot dry with paper towels. Thoroughly rub the brined brisket with the pastrami rub. Place in smoker and cook for 8 hours until the internal temperature reaches 210 degrees F on an instant-read thermometer.
TURKEY PASTRAMI
Provided by Guy Fieri Bio & Top Recipes
Categories main-dish
Time P3DT2h30m
Yield Approximately 4 pounds cooked sliced meat
Number Of Ingredients 13
Steps:
- In a medium saucepan, combine water, sugar and spices. Heat until sugar and salt are dissolved. Cool. When cool, place turkey breast and brine in a 1 gallon resealable bag. Double the bag and place in shallow pan in refrigerator for 2 to 3 days. (Just in case of leaking, check occasionally.)
- After desired brine time, remove breast from brine and rinse well. Dry breast well and prepare rub.
- Pulse all in a spice grinder or food processor
- Apply rub to breast, cover tightly and refrigerate for 24 hours
- Take a large sheet of heavy duty aluminum foil (about 2 feet long) fold in half, fold in half again and fold the edges up on 1 half, think of creating a small pizza box.
- Soak the chips submerged in water for 15 minutes, while chips are soaking, raise oven rack to position 4-inches below broiler. Preheat broiler on high. Drain chips, place in bottom, folded section of foil, bending the top back out of the way. Broil for 5 minutes, stir chips, broil 2 more minutes, remove and immediately and carefully, fold "top" over bottom and crimp closed. Place in oven and poke a several holes in top with knife to release smoke.
- Remove turkey from refrigeration. Preheat oven to 250 degrees F. Roast in oven, breast side down for 1 hour, increase heat to 325 degrees F if convection, 350 degrees F if standard oven. Carefully turn over and continue to roast until internal temperature reaches 160 degrees F on an instant-read thermometer.
- Cover loosely, cool and thinly slice.
BAKED TURKEY-PASTRAMI SANDWICH
Quick, easy, and suprisingly tasty. For slow, deliberate, meticulous, and older cooks like myself, double time to make. If my wife is in the kitchen supervising, the time is increased exponentially. Note: Julesong's "Whathaveyou sauce" (recipe #107927) elevates this sandwich to a 6 star level. Try it!
Provided by MTDavids
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees.
- Place split roll, inside up, on a baking sheet.
- Bake until slightly browned.
- Remove from oven.
- Spread sauce on one half of roll and cover with turkey pastrami.
- Place kraut on the other half and cover with cheese.
- Return to oven and bake until cheese is melted. Serve hot.
- If using horseradish sauce, serve with dill pickle chips and mustard on the side.
- We have also used rye bread in lieu of rolls. Works well.
Nutrition Facts : Calories 500.4, Fat 25.2, SaturatedFat 8, Cholesterol 92.2, Sodium 1596.1, Carbohydrate 40.1, Fiber 2.1, Sugar 9.4, Protein 27.6
TURKEY PASTRAMI ON PUMPERNICKEL
Provided by Guy Fieri Bio & Top Recipes
Categories main-dish
Time P7DT2h20m
Yield 4 sandwiches
Number Of Ingredients 19
Steps:
- For the brine: In a medium saucepan, bring to a boil all ingredients except the turkey. Simmer until sugar and salt are dissolved. Let cool completely. Double a one gallon re-sealable bag and fill with brine. Add turkey, seal bags and place in a shallow pan in the refrigerator for 5 to 7 days. (Just in case of leaking, check occasionally.) Remove breast from brine and rinse and dry well.
- For the rub: Pulse all the ingredients in a spice grinder or food processor until it becomes a coarse paste. Rub mixture all over turkey breast. Wrap tightly in plastic wrap and refrigerate resting in a bowl for 24 hours.
- To cook: Soak the chips submerged in water for 15 minutes. Place oven rack to position 4 inches below broiler. Preheat broiler on high. Drain chips and place in a 2 pound aluminum loaf pan. Broil the chips for 5 minutes, stir broil another 2 minutes. Remove to lower third of oven. Preheat oven to 250 degrees F. Place turkey skin side up in a pan fitted with a roasting rack. Place oven rack used to broil the chips in to the center of oven and roast turkey above smoking chips for one hour.
- Increase the heat to 325 degrees F if convection, 350 degrees F if standard oven. Carefully turn over and continue to roast until internal temperature reaches 160 degrees F, another 1 hour 20 minutes.
- Remove turkey from oven. Cover loosely with foil and cool.
- To make the sandwich: Slice pastrami very thin. Toast bread. Spread mayonnaise on 1 piece, layer pastrami, onions, tomato and lettuce on top. Spread mustard on the other piece of toast. Place on top and cut it in half diagonally. Repeat with remaining ingredients.
HOT PASTRAMI SANDWICH
Steps:
- Heat a flattop grill or pan on medium heat. Butter one side of each slice of bread. Set the buttered side of bread on the flattop. Add provolone to one slice and Swiss to the other slice. Grill until bread is toasted and cheese has melted, approximately 5 minutes, then remove from the flattop. Meanwhile, place pastrami on the flattop in a pile and the sauerkraut on the flattop in a separate pile. Grill both until warm, 1 1/2 to 2 minutes, then flip and warm the other side. Add mayonnaise to both pieces of bread, then add mustard to one half. Place half the pastrami on one slice and the other half on the other slice. Add sauerkraut to one half and flip the other slice on top. Cut sandwich in half and enjoy!
TURKEY PASTRAMI ROLL
Make and share this Turkey Pastrami Roll recipe from Food.com.
Provided by Lori in Brooklyn
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Defrost puff pastry until semi-frozen.
- Unfold& roll out until slightly thinner.
- Spread half of the dijonnaise over pastry sheet.
- Layer turkey& pastrami, then spread the remainder of dijonnaise.
- Roll up the pastry sheet jellyroll fashion.
- Place on aluminum foil sprayed with Pam.
- Bake, uncovered for 40 minutes at 350 degrees.
- slice on the diagonal.
Nutrition Facts : Calories 114.2, Fat 4.8, SaturatedFat 1.7, Cholesterol 50, Sodium 352.7, Carbohydrate 0.1, Protein 16.4
SIMPLE HOT PASTRAMI AND SWISS SANDWICHES
My wife's favorite sandwich. I'm a pastrami and rye guy, but she loves Italian bread. So this is for Charlotte and anyone who loves simple but flavorful sandwiches. I'm learning that the expensive deli pastrami I use is low in calories (similar to turkey pastrami) and very tasty, but it's not real pastrami. Unless I make it myself, I can't get real pastrami here. Real pastrami is almost 3 times the calories, but much more flavor as it's smoked corned beef. What I use here is Boar's Head pastrami from cap-off top round beef.
Provided by Red_Apple_Guy
Categories Lunch/Snacks
Time 10m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 5
Steps:
- Spread mustard on each slice of bread.
- add 1 ounce of cheese and 3 ounces of pastrami per sandwich.
- top with another slice of bread.
- Spread butter on the outside of the assembled sandwich.
- Heat in hot, heavy skillet until bread is toasted and cheese melted.
Nutrition Facts : Calories 398.2, Fat 20.4, SaturatedFat 11.3, Cholesterol 98.5, Sodium 1209.9, Carbohydrate 22.4, Fiber 1.4, Sugar 0.9, Protein 30
PASTRAMI TURKEY BREAST FOR THE BEST THANKSGIVING LEFTOVERS SANDWICHES
This spiced and roast turkey breast is engineered to create the most flavorful roast turkey breast for sandwiches possible.
Provided by Chris Morocco
Time 1h45m
Yield Serves 8
Number Of Ingredients 9
Steps:
- Pat turkey dry (if there is skin you can leave it on. If not, you won't miss it) and place in a medium bowl. Mix together pepper, salt, brown sugar, garlic powder, and paprika in a small bowl, then sprinkle all over turkey (use all of it!). Cover and chill 8-12 hours.
- Preheat oven to 300°. Remove turkey from bowl and discard any liquid but keep all of the spice rub in place. Heat oil in a large ovenproof nonstick or cast-iron skillet over medium-high. Cook turkey, turning every minute or so, until browned on all sides and very fragrant, 6-8 minutes total.
- Transfer skillet to oven. Roast turkey, turning halfway through, until an instant-read thermometer inserted into the thickest part registers 155°, 60-90 minutes, depending on size. Transfer turkey to a wire rack. If you plan to serve it the same day it's baked, let cool at least 30 minutes, then slice very thinly (think deli meat) on a cutting board.
- To serve, spread cut sides of buns with mayonnaise and build sandwiches with buns, turkey, cranberry sauce, lettuce, and pickled red onion. Do ahead: Turkey can be roasted 4 days ahead. Let cool completely, then wrap tightly and chill. Slice just before using. Don't try to reheat it as it will just dry out.
HOT PASTRAMI SANDWICH
A New york deli classic. Some of these sandwiches can be HUGE and are really a marvel (and easily shared).
Provided by PalatablePastime
Categories Lunch/Snacks
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Simmer pastrami in broth until hot.
- Divide meat among bread, using 4 ounces for smaller sandwich, and 8 ounces for large.
- Add cheese, mustard, pickles, and onions to taste.
- Grill sandwich until toasty and crisp if desired.
- Serve warm with chips if desired.
More about "baked turkey pastrami sandwich food"
10 BEST TURKEY PASTRAMI SANDWICH RECIPES | YUMMLY
From yummly.com
10 BEST PASTRAMI SANDWICH RECIPES | YUMMLY
From yummly.com
TURKEY PASTRAMI SANDWICH RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Sandwich RecipesCalories 184 per servingTotal Time 5 mins
NEAL'S DELI SMOKY PASTRAMI RECIPE - FOOD & WINE
From foodandwine.com
TURKEY PASTRAMI SANDWICH RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
10 BEST TURKEY PASTRAMI SANDWICH RECIPES | YUMMLY
From yummly.co.uk
BEST TURKEY PASTRAMI RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
7 PASTRAMI RECIPES THAT PUT YOUR DELI MEAT TO WORK
From tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love