Roasted Turkey Sandwich With Cremini And Truffle Food

ROASTED TURKEY SANDWICH

Steps:

• Preheat the oven to 325 degrees F.
• Put the turkey in a roasting pan that has been sprayed with cooking spray. Rub 1/4 pound of the softened butter under the skin, then insert the cilantro and thyme sprigs, being careful not to break the skin. Rub the remaining butter on the outside of the skin and then sprinkle with salt and pepper, to taste. Roast the turkey for 2 1/2 hours.
• Remove the turkey from the oven to a cutting board and let rest for 30 minutes. Carve the turkey into slices. Toast the bread and build the sandwiches using mayonnaise, turkey, sliced tomatoes and pea greens.

SLOW COOKER SHREDDED TURKEY SANDWICHES

Steps:

• Place turkey in a 5-qt. slow cooker. Combine the beer, butter and soup mix; pour over meat. Cover and cook on low for 7-9 hours or until meat is tender., Shred meat and return to slow cooker; heat through. Serve on rolls.

ROASTED TURKEY SANDWICHES

Steps:

• In small bowl, mix mayonnaise, basil and garlic powder. Spread on one side of each bread slice.
• Layer spinach, turkey and bell peppers on 4 slices of bread. Top with remaining bread.

TURKEY ENCHILADAS WITH FIRE-ROASTED TOMATILLOS

Steps:

• For the tomatillos: Preheat the broiler and set the tomatillos, garlic, jalapenos and onions out on a foil-lined tray. Drizzle the ingredients with a little olive oil and sprinkle with salt and pepper. Place the vegetables under the broiler 3 to 4 inches from the top and cook until the tomatillos and onions are well charred, 5 to 6 minutes. Turn the vegetables and broil until charred all over, 4 to 5 minutes longer. Remove from the oven and transfer to a blender with the chicken stock, cilantro and lime juice. Puree until completely smooth. Place in a large saute pan over medium-low heat and warm through. Season with salt and pepper.
• For the turkey enchiladas: Set a large saute pan over medium-high heat and coat with the oil. Add the turkey and garlic and brown well, 3 to 4 minutes. Add the cumin, coriander, paprika, oregano and onions and cook until well browned, 10 minutes longer. Season with salt and pepper. Transfer to a platter and let cool.
• Preheat the oven to 375 degrees F and grease a 9-by-13-inch gratin dish with oil.
• Spoon some of the tomatillo sauce into the bottom of the pan to lightly coat it. Dip each tortilla into the heated tomatillo sauce (this will both flavor the tortilla and also make it more pliable). Spoon 1/4 cup of the ground turkey filling onto each tortilla. Divide 1/2 cup of the shredded Jack cheese between each tortilla. Fold the tortillas over the filling and place them seam-side down in the gratin dish. Place 6 enchiladas in the pan and top with more tomatillo sauce so they are just barely covered. Top with remaining 1/2 cup of Jack cheese and sprinkle with crumbled queso fresco. Place on a tray (to catch any drips) and bake until the cheese has melted and the sauce is bubbling, 15 to 17 minutes. Finish under the broiler to brown further if desired. Remove from the oven, let cool slightly and garnish with the chopped cilantro. Serve with the sour cream on the side.

ALE-BRINED ROASTED-TURKEY SANDWICH WITH RED-PEPPER PESTO

Steps:

• Brine the turkey: Combine the beer, mustard and 1 teaspoon each salt and pepper in a 1-gallon resealable plastic bag. Add the turkey, seal the bag and place in a large bowl; refrigerate 45 minutes.
• Meanwhile, prepare the pesto: Roast the bell peppers on a grill, directly over the flame of a gas burner or under a preheated broiler, turning with tongs, until blackened. Seal the peppers in a plastic bag and let cool at least 10 minutes. Peel the peppers and discard the stems and seeds (do not rinse).
• Pulse the peppers, basil, garlic, parmesan, pine nuts, red pepper flakes, anchovy paste, 1/2 teaspoon salt and 1 teaspoon pepper in a food processor until combined.
• With the motor running, slowly add the olive oil through the feed tube. Adjust the seasoning if necessary. Refrigerate the pesto if not using immediately.
• Preheat the oven to 375 degrees F. Remove the turkey from the brine (do not rinse) and place on a rack in a shallow roasting pan. Roast until a thermometer inserted into the thickest part of the breast registers 165 degrees F, about 1 hour. Transfer to a cutting board to cool.
• Assemble the sandwich: Remove the meat from the bone and slice on a diagonal into 1/2-inch-thick pieces. Roughly chop the marinated vegetables and mix with 1/4 cup pesto in a bowl. Slice the bread in half horizontally to make a giant bun. Pull some of the bread out of the inside of the top half to hollow it out. Spread pesto on both halves. Layer the lettuce, provolone, turkey and vegetable-pesto mixture on the bottom half of the bread, then cover with the top half. Wrap tightly with plastic wrap to squeeze the sandwich together. Refrigerate 20 minutes, then slice into pieces.

DELI-STYLE ROAST TURKEY FOR SANDWICHES

Steps:

• Preheat the oven to 450 degrees (230 degrees C).
• Pat turkey breast with a paper towel to remove any excess liquid and place into a baking dish just big enough to fit it. Use the tip of a sharp small knife to poke the skin of the turkey breast all over. Drizzle over olive oil and use tongs to rub; flip turkey breast over a few times, or until all surfaces are coated with the oil. You can also use a brush. Set aside for 15 to 20 minutes.
• While turkey rests, mix salt, pepper, thyme, rosemary, oregano, and paprika together in a small bowl until thoroughly combined.
• Use tongs to grab the turkey breast with one hand while using your other hand to sprinkle the spice rub evenly over the entire surface, including the sides. Finish with the skin side facing up.
• Add about 1/2 inch of water to the bottom of the baking dish.
• Place prepared turkey breast into the center of the oven. Immediately lower the heat to 300 degrees F (150 degrees C). Roast until a probe thermometer stuck into center of the thickest part of the breast reads 150 degrees F (65 degrees C), about 1 hour and 15 minutes.
• Let cool before wrapping. Chill thoroughly in the refrigerator, about 8 hours, or overnight. Once meat is cold, slice thinly and serve.

ALE BRINED ROASTED TURKEY SANDWICH

Steps:

• Rinse the turkey breast under cool water and pat dry. In a 1-gallon resealable plastic bag, add the beer, mustard, agave, salt and pepper. Stir well to combine, then add the turkey breast, making sure it is fully coated with the marinade. Put the bag into a bowl to avoid any leakage and refrigerate for 45 minutes. Do not marinate it longer than 45 minutes or the breast will become overly salty. While the turkey is brining, prepare the Red Bell Pepper Pesto.
• Preheat an oven to 375 degrees F.
• Drain the turkey brine and put the breast on a rack in a shallow roasting pan (Chef's Note: Do not rinse turkey). Roast until the internal temperature reaches 165 degrees F, on an instant-read thermometer, inserted in the thickest part of the breast, about 1 hour. Remove the turkey from the oven and allow it to cool. This entire process can be done ahead of time. Refrigerate the meat until you are ready to assemble the sandwich.
• After the turkey has cooled, remove all of the meat from the bone and slice it diagonally into 1/2-inch thick portions. Roughly chop 3/4 cup of the giardiniera vegetables and add them to a small bowl. Add 4 tablespoons of the Red Bell Pepper Pesto and toss to combine. Slice the bread, and lightly spread the pieces with some of the leftover pesto. Begin layering your sandwich with the provolone on the bottom, then the sliced turkey and the giardiniera mixture. Top everything with the Rojo Rings, cover with another slice of bread and then serve.
• Set a grill to high heat. Grill the red bell peppers until the skins have blackened. Remove them from the heat and put them in a small bowl. Cover the bowl and let them steam. Cool them from 10 minutes to 1 hour, then carefully remove the skin and seeds. Do not rinse them with water.
• Add the roasted peeled peppers, basil, garlic, cheese, nuts, red pepper flakes, anchovy paste, salt and pepper to a food processor. Pulse until fully combined. Gradually add in the olive oil while the processor is running and adjust seasonings, if necessary. Refrigerate the pesto until ready to use.
• In a heavy bottom skillet or deep-fryer, heat the oil to 370 degrees F.
• Combine the hot sauce, ketchup and water in a shallow bowl until incorporated. In 4 separate, shallow bowls or pie pans, separate the buttermilk, flour and panko and put all the bowls in this work order: buttermilk, flour, hot sauce mixture, panko bread crumbs.
• Dip the onion rings into the buttermilk, then in the flour, then into the hot sauce mixture and finish them with the panko.
• Submerge the rings in batches and deep-fry until bright red and starting to brown, about 2 to 3 minutes, turning as needed. Once fried, remove them from the oil to a plate lined with a paper towel and sprinkle with sea salt.

SLOW-COOKED TURKEY SANDWICHES

Steps:

• In a 4-qt. slow cooker, combine the first 6 ingredients. Cover and cook on low until vegetables are tender and cheese is melted, 3-4 hours. Stir mixture; spoon 1/2 cup onto each bun.

A GRILLED ROASTED TURKEY & PROVOLONE SANDWICH

Steps:

• Spread the mayonnaise on the two slices of bread.
• Add the tomato slices and sprinkle with salt and ground pepper.
• Next add the sliced basil over the tomato.
• Now add the turkey slices.
• Add the mango chutney to one of the slices of cheese, then top with the other slice.
• Lastly you will add the cheese slices over top of the turkey meat.
• Top with your remaining slice of bread and lightly butter, both sides.
• Place in a medium low pan and fry until golden brown.