Messy Russian Turkey Sandwich Food

DINER-STYLE HOT TURKEY SANDWICHES

Steps:

• Preheat the oven to 325 degrees F.
• For the turkey breasts:
• Arrange a wire rack over a baking sheet. Combine the butter with the herbs. Loosen the skin on the turkey breasts and place the butter between the skin and breast meat, working out to the edges evenly. Place a bay leaf between the skin and meat. Spray the skin with olive oil, and sprinkle liberally with salt and pepper. Roast to 165 degrees internal temperature, about 1 hour. Remove and cover loosely with foil to cool back to room temp, reserving the drippings for the gravy. Then cover and store for a make-ahead meal, as well as another night's meal, such as the Turkey Club Enchilada Casserole.
• For the stuffing:
• Melt 6 tablespoons butter in large skillet over medium heat. Grease a casserole dish with 1 tablespoon of remaining butter, and reserve the rest to dot the top of the stuffing once it is in its casserole dish. To the melted butter, add the herbs, celery, apples, onions, bay leaf and some salt and pepper. Cook to tender, 15 to 20 minutes, stirring occasionally. Add the stuffing cubes and moisten with the stock until damp, but not wet. Fill the casserole dish and dot the top with butter. Cover and refrigerate to store.
• For the gravy:
• Melt the butter in a large skillet and season liberally with black pepper. Whisk in the flour until light golden in color. Then whisk in the stock and Worcestershire and simmer at low boil to thicken. Add any pan drippings from the roasted turkey breasts. Once the gravy lightly coats the back of a spoon, add a ladle of it to the egg yolk while beating with fork. Then add the yolk back to gravy to gloss it up, stir in. Add the mustard, if using. Add salt to taste. Cool and store.
• To serve:
• Preheat the oven to 375 degrees F. Place the rack in center of oven.
• Bring the stuffing to room temp, then bake until crispy on top and hot through.
• Reheat the gravy over medium heat, partially covered and stirring occasionally.
• While the stuffing is in the oven and the gravy is reheating, heat up an additional couple cups of plain stock in a high-sided skillet. Thinly slice 1 turkey breast, removing the bay leaf when you get to it.
• For each sandwich, very lightly toast a slice of bread and place on a dinner plate. Top the bread with a scoop of stuffing (I use an ice cream scoop). Set a few slices of turkey into broth to heat through. Arrange the turkey slices over the mound of stuffing. Liberally ladle the gravy over the top of the sandwich and garnish with chopped parsley. Save any leftover gravy for another meal, such as the Turkey Club Enchilada Casserole later in the week.

SMOKED TURKEY SANDWICHES WITH SPICY AIOLI

Steps:

• Preheat the oven to 400 degrees F. Place the ciabatta rolls on a rimmed baking sheet with the cut side facing upwards. Bake until lightly toasted, 7 to 10 minutes.
• Arrange the bread, toasted side up, on a work surface and divide the spicy aioli on all the halves evenly. On each of the bottom halves place 1 slice of cheese, ripping in half if necessary to make the cheese fit the bread. On top of the cheese, layer the peppers, followed by the turkey. Divide the basil evenly on each of the top halves, pressing slightly to adhere to the aioli. Place the tops of the sandwiches on, then cut the sandwiches diagonally and serve.
• Whisk together the mayonnaise, chili paste and ¼ teaspoon salt in a small bowl. Refrigerate aioli until ready to assemble the sandwiches.

MESSY RUSSIAN TURKEY SANDWICH

Steps:

• lay cheese and bread and toast in broiler.
• spread dressing on both slices.
• pile on turkey, pickle and cheese.
• mash avacodo roughly with a fork until it is still chunky but still spreadble.
• spread on top slice and enjoy.

BLACK RUSSIAN SANDWICHES

Steps:

• Preheat oven to 350.
• Arrange almonds on a cookie sheet and toast for 5 minutes.
• Mix mayonnaise and ketchup together.
• Toast Pumpernickel bread.
• Spread mayonnaise mixture on the toasted bread.
• Layer turkey& bacon.
• Top with toasted almonds.
• Optional: Lettuce and Tomato can also be added.

MUSHROOM-SMOTHERED TURKEY SANDWICHES

Steps:

• Melt butter in large skillet on medium heat. Add mushrooms and cook 5 minutes or until tender, stirring frequently.
• Empty gravy mix into small bowl. Gradually add water, stirring with wire whisk until well blended.
• Add to mushrooms. Bring to boil, stirring frequently. Cook 2 minutes or until thickened, stirring constantly.
• Add turkey and toss to coat. Cook 3 minutes or until heated through, stirring occasionally.
• You can top it with your choice of cheese if you want and spoon into buns just before serving.
• Enjoy.

RUSSIAN CHICKEN SANDWICH

Steps:

• Grill (or Broil)the chicken breasts just until done.
• Toast the buns.
• Spread mayo on the buns.
• On the top bun place lettuce, tomato and onion.
• Place two slices of bacon on each breast and top with the cheese slice.
• Place the chicken under the broiler just until the cheese is melted.
• Transfer to the buns and serve with Russian dressing drizzled over the meat.