Grilled Ham And Turkey Food

TURKEY CORDON BLEU STUFFED WITH HAM, ROASTED GREEN CHILES AND BRIE

Steps:

• For the chile stuffing: Preheat a grill to high heat (you can also use a broiler if you don't have a grill). Place the whole chiles on the grill and cook until well charred and blistered, turning every 2 to 3 minutes. Transfer to a heatproof bowl and cover with plastic wrap so they "sweat," making them easier to peel. Let the chiles stand for 5 minutes before uncovering and using towels to rub off the skins. Discard the skins, remove the cores and seeds and finely chop the chiles. Transfer to a large mixing bowl and season with salt and pepper. Add the cheeses and stir together to form a stuffing. Set aside until ready to use.
• For the turkey cordon bleu: Make a horizontal cut down the length of the thin side of each turkey breast using a sharp thin knife. Open the breasts up like a book so the cut-sides are exposed facing up and the skin-side is down, with the "spine" of the chicken horizontal on your work surface. Sprinkle the turkey with salt and pepper.
• Lay 5 slices of the deli ham on each breast and trim the edges so the ham fits inside the breast and there is a small border around the turkey. Leaving this gap will ensure that when the turkey is rolled up it forms a nice seal and the stuffing doesn't ooze out everywhere. Divide the poblano-cheese stuffing in thirds and spread on each of the breasts evenly, leaving a small border around the edge. Starting from one side, tightly roll up the turkey away from you, stuffing in any of the filling as it tries to escape at the edges (it is important you roll it up this way, so when you make the slices in the finished roulade they are across the grain). Secure the roll with pieces of butchers twine every 2 inches to form a tight, even log. Repeat with the remaining breasts. Sprinkle the outsides with salt and pepper.
• Preheat the oven to 375 degrees F. Heat oil in a turkey roaster set across two burners on medium-high heat. Add the roulades and brown evenly, 3 to 4 minutes per side. When browned all over, transfer the whole pan of the roulades to the oven and finish cooking. Roast until the internal temperature reaches 160 degrees F, 30 to 35 minutes.
• Transfer to a platter and allow the meat to rest to allow for carry-over cooking and the internal temperature to reach 170 degrees F, 10 to 12 minutes. To serve, remove the twine and cut into 1/2-inch-thick slices. Drizzle the pan juices over the top.
• Combine the honey and mustard and mix well.

CLASSIC MONTE CRISTO SANDWICH

Steps:

• Pair with homemade french fries , a side salad, and a pickle, and enjoy.

TURKEY, HAM & SWISS GRILLED CHEESE

Steps:

• Spread ranch dressing on each slice of the bread.
• On the ranch dressing side, top 1 bread slice with the turkey, ham, Swiss cheese and pickles.
• Top with remaining bread slice.
• Spread butter on outside of sandwich.
• Heat nonstick skillet over medium-high heat.
• Add sandwich, cook, turning once, until golden and cheese is melted, about 2-3 minutes per side.
• Cool slightly before serving.

GRILLED SMOKED TURKEY AND HAM SANDWICH

Steps:

• Spread cut sides of roll with mayo and mustard; fill with remaining ingredients.
• Cook in skillet on medium heat 3 min. on each side or until lightly browned on both sides.
• Cut in half to serve.

FRENCH-TOASTED HAM, TURKEY AND CHEESE SANDWICH

Steps:

• Spread the inside of each slice of bread with prepared mustard.
• In a shallow dish combine the milk eggs, salt and pepper; whisk to combine thoroughly.
• Make 6 sandwiches layering 1 slice ham, 1 slice turkey and 1 slice cheese (can use more more).
• Lightly brush the outside of the sandwiches with melted butter.
• Melt butter in a skillet over low heat.
• Dip the sandwich/s in the milk/egg mixture, turning to coat each side.
• Brown in the skillet.

BEST GRILLED CHEESE AND TURKEY SANDWICH

Steps:

• Heat a non stick pan over medium high heat.
• spread one side of each slice of bread with a tsp of mayo, coating it evenly.
• place one slice in the pan, mayo side down.
• arrange meat an cheese on the bread with the meat between the slices of cheese.
• place the other slice of bread on top with mayo side up.
• cover and cook to desired toasting level.
• Flip and repeat.

GRILLED HAM AND GRUYERE SANDWICHES

Steps:

• Spread one side of each bread slice with the butter.
• On a clean work surface, place 4 slices buttered-side down.
• Divide the cheese and ham among those 4 slices.
• Place the remaining 4 slices of bread on top, buttered-side up.
• Heat a grill pan or a 12-inch skillet with a lid over medium heat until warm. Place the sandwiches in the skillet (in batches if necessary) and cook, covered, 3 to 5 minutes on each side, or until cheese melts and bread is golden brown.
• Cut each sandwich in half; slide in 1 or 2 tomato slices and serve hot.