Mediterranean Turkey Club Food

TURKEY CLUB

Steps:

• Bread: Use 3 slices of a good white sandwich bread (pain au lait or Pullman loaves are ideal). Be sure to toast it!
• Lettuce: Bibb and Boston lettuce both have nice small, soft leaves that fit well on the sandwich; shredded iceberg can be unruly.
• Tomatoes: Add 2 slices of tomato to each layer of a club; season with salt and pepper before you continue building the sandwich.
• Turkey: Fresh roasted turkey is key. Rub a 2 1/4-pound skinless, boneless turkey breast with olive oil; sprinkle generously with Italian seasoning, salt and pepper. Roast 10 minutes at 425˚ F, then reduce to 350˚ F and roast until the internal temperature is 160˚ F, 15 to 20 minutes. Let cool, then slice.
• Mayonnaise: Spread a thick layer of mayo on each slice of toasted bread.
• Bacon: You'll want 3 slices per sandwich (1 1/2 slices in each layer). Halve the slices first, then cook in a skillet over medium heat until crisp.

MEDITERRANEAN TURKEY-STUFFED PEPPERS

Steps:

• Heat oven to 190C/170C fan/gas 5. Halve the peppers lengthways, then remove the seeds and core but keep the stalks on. Rub the peppers with a drizzle of olive oil and season well. Put on a baking tray and roast for 15 mins.
• Meanwhile, heat 1 tbsp olive oil in a large pan over a medium heat. Fry the mince for 2-3 mins, stirring to break up the chunks, then tip onto a plate.
• Wipe out your pan, then heat the rest of the oil over a medium-high heat. Add the onion and garlic, stir-fry for 2-3 mins, then add the cumin and mushrooms and cook for 2-3 mins more.
• Tip the mince back into the pan and add the chopped tomatoes and tomato purée. Crumble in the stock cube and cook for 3-4 mins, then add the oregano and season. Remove the peppers from the oven and fill them with as much of the mince as you can. (Don't worry if some spills out it - it will go satisfyingly crisp in the oven.) Top with the cheese and return to the oven for 10-15 mins until the cheese starts to turn golden.
• Carefully slide the peppers onto a plate and serve alongside a pile of your favourite greens blanched, boiled or steamed.

TURKEY CLUB SANDWICH

Steps:

• For each sandwich, toast 3 pieces of bread and spread with mayonnaise.
• Top one piece of toast with a lettuce leaf and 2 oz turkey and ham.
• Cover with a second piece of toast.
• Top with 1 lettuce leaf, two tomato slices, and three strips of bacon.
• Top with the remaining toast.
• Secure with 4 club frill pics.
• cut into four triangles.

MEDITERRANEAN TURKEY BURGERS

Steps:

• Combine the yogurt, feta, cucumber, mint, half of the garlic, 1 tablespoon water, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Refrigerate until ready to serve.
• Combine the turkey, the remaining garlic, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Form into four 1/2-inch-thick patties. Heat a large nonstick skillet over medium-high heat. Add the olive oil, then add the patties and cook until browned and cooked through, 4 to 5 minutes per side. Transfer to a plate.
• Spread the yogurt sauce on the buns. Sandwich with the burgers; top with lettuce and tomato. Serve with potato chips.

GLUTEN FREE TURKEY CLUB SANDWICH

Steps:

• 1. Toast bread.
• 2. Smear bread with mustard and avocado.
• 3. Place lettuce on bread, then turkey slices.
• 4. Close sandwich and eat.

MEDITERRANEAN TURKEY CLUB

Steps:

• Spread mayo onto 2 of the bread slices; top with spinach, turkey, pickles and red peppers.
• Cover with remaining bread slices.