ROASTED TURKEY SANDWICHES
A special garlic-basil mayo dresses up a cool turkey sandwich.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 10m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 420, Carbohydrate 40 g, Cholesterol 55 mg, Fat 2, Fiber 3 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Sandwich, Sodium 580 mg, Sugar 3 g, TransFat 1/2 g
BARBECUED TURKEY SANDWICHES
I have an excellent source for turkey recipes, since many of our neighbors are poultry farmers! These satisfying sandwiches, with their mildly tangy sauce, are a great way to use up leftover turkey from the holidays.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a saucepan, saute the celery, onion and green pepper in 1/3 cup butter until tender. Add the next seven ingredients. , Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add turkey; heat through. Spread the cut side of each hamburger bun with 1 teaspoon remaining butter. Serve turkey mixture on buns.
Nutrition Facts :
DELI-STYLE ROAST TURKEY FOR SANDWICHES
I'm excited to be sharing just how simple and easy it is to roast and slice your own turkey breast for sandwiches, which might not seem like something worth doing-until you actually do it. And no, enjoying fresh turkey sandwiches once a year after Thanksgiving is not enough.
Provided by Chef John
Time 9h40m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 0.9 g, Cholesterol 102.3 mg, Fat 2.7 g, Fiber 0.5 g, Protein 37.2 g, SaturatedFat 0.6 g, Sodium 664.8 mg
ROASTED TURKEY SANDWICH WITH CREMINI AND TRUFFLE
Steps:
- For the brine: Combine the honey, salt, bay leaves, garlic, rosemary, thyme, red pepper flakes and 1 cup water in a large saucepot. Bring to a boil over medium-high heat. Turn off the heat and add the ice cubes. Place the turkey and brine into a 1-gallon resealable plastic bag. Refrigerate for 1 hour. Remove from the brine and pat dry with paper towels.
- For the herb-roasted turkey breast: Preheat the oven to 425 degrees F.
- Combine the garlic, parsley, rosemary, thyme, lemon zest, olive oil, salt and black pepper in a small mixing bowl and mix well. Rub the turkey all over with the herb-olive oil mixture to completely cover.
- Place the turkey in a large cast-iron skillet and roast for 15 minutes. Reduce the heat to 300 degrees F and cook until the internal temperature reaches 160 degrees F, 75 minutes to 90 minutes. Cover with foil if the turkey starts to get too dark. Let the turkey rest for 10 minutes. Reserve all the juices from the bottom of the skillet.
- Shred the turkey when cool enough to handle and reserve.
- For the grilled cremini mushrooms: Preheat a grill to high. Add the creminis, olive oil, thyme, salt and pepper to a medium mixing bowl and toss well to coat. Place the creminis on the grill and char on all sides, 4 to 5 minutes. Reserve the mushrooms.
- For the garlic butter: In a medium saucepan, combine the butter and garlic over medium heat and cook until the garlic becomes fragrant, 5 to 6 minutes. Add the parsley and mix well. Transfer to a small bowl and reserve.
- For the sandwiches: Increase the oven to 425 degrees F. In the same pan the turkey was roasted in, heat the flour and 2 tablespoons of the butter over medium heat, whisking together to make a roux. Cook, whisking often, for 5 minutes. Stir in the wine, then add the cremini mushrooms and chicken broth. Bring to a boil, reduce to a simmer and cook until the gravy is reduced by half, 12 to 15 minutes.
- Heat the remaining 2 tablespoons butter and shredded turkey in a large cast-iron pan over medium-high heat. Let the turkey crisp in the pan, 2 to 3 minutes. Lightly brush the rolls with the garlic butter and toast in the oven until golden brown, 6 to 8 minutes.
- Spoon 1 tablespoon black truffle paste on a roll. Top with 2 ounces of the sliced truffle gouda laid from end to end, a quarter of the crisped turkey and some arugula. Spoon 2 tablespoons of the gravy over the roasted turkey. Make 3 more sandwiches with the remaining ingredients. Serve immediately with extra gravy on the side.
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.
HOT TURKEY SANDWICHES
If you're looking for a deliciously different entree, try Hot Turkey Sandwiches suggested by Janice Bilek of Holland, Michigan. Her version has tender shredded turkey in a basil cream sauce. "The sandwiches are a nice change of pace from turkey in traditional gravy," Janice says.
Provided by Taste of Home
Categories Lunch
Time 2h15m
Yield 50 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. Place turkey on racks in roasting pans. Bake, uncovered, 2 hours or until a thermometer reads 170°, basting several times with pan drippings. Cover and let stand 10 minutes. Shred turkey., In several Dutch ovens or large pans, saute mushrooms and onion in butter until tender. Stir in flour, basil, salt and pepper until blended. Gradually stir in broth. Bring to a boil; cook and stir 2 minutes or until thickened and bubbly. Add the turkey and heat through. Stir in cream; cook until heated through. Spoon 1/2 cup onto each roll.
Nutrition Facts : Calories 365 calories, Fat 16g fat (9g saturated fat), Cholesterol 62mg cholesterol, Sodium 679mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.
TURKEY CLUB SANDWICH
Make and share this Turkey Club Sandwich recipe from Food.com.
Provided by Dani Jean
Categories Lunch/Snacks
Time 20m
Yield 10 sandwiches
Number Of Ingredients 7
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.
A GRILLED ROASTED TURKEY & PROVOLONE SANDWICH
What a lovely surprise this sandwich is. Not only does it taste great, it is really quick and easy to make. Make sure to use the chutney it adds a nice depth to the overall flavor of the sandwich.
Provided by Baby Kato
Categories Lunch/Snacks
Time 10m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 10
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.
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