Simply Terrific Turkey Bbq Sandwich Food

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BBQ TURKEY SANDWICHES



BBQ Turkey Sandwiches image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 6

4 slices rustic Italian bread, lightly toasted
1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
1/4 cup barbecue sauce
2 cups sliced deli turkey breast or leftover turkey
6 slices crisp-cooked bacon
1 cup shredded Monterey Jack cheese (about 4 oz.)

Steps:

  • Arrange bread on baking sheet.
  • Combine Hellmann's® or Best Foods® Real Mayonnaise with barbecue sauce. Spread 1/2 of the mayonnaise mixture on bread. Toss turkey with remaining mixture. Arrange turkey on bread, then top with bacon and cheese.
  • Broil 1 minute or until cheese is melted.
  • Tip: To add sauteed mushrooms, melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet and cook 1 package (10 oz.) sliced mushrooms, stirring occasionally, 6 minutes or until golden. Season with salt and pepper to taste, then add to sandwiches before adding bacon and cheese.

EASY BBQ TURKEY & CHEESE SANDWICH



Easy BBQ Turkey & Cheese Sandwich image

Truly, there's no quicker or tastier way to handle turkey leftovers than with an Easy BBQ Turkey & Cheese Sandwich.

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 4 servings, one sandwich each.

Number Of Ingredients 4

2 cups chopped cooked turkey
1/2 cup KRAFT Original Barbecue Sauce
4 whole wheat sandwich rolls, partially split
4 KRAFT 2% Milk Singles

Steps:

  • Cook turkey and barbecue sauce in medium skillet on medium-high heat 5 min. or until heated through, stirring frequently.
  • Fill rolls with turkey mixture and 2% Milk Singles.

Nutrition Facts : Calories 330, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 970 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g

OPEN-FACED HOT TURKEY SANDWICHES



Open-Faced Hot Turkey Sandwiches image

Sometimes life requires an open-faced turkey sandwich with gravy and mashed potatoes, alongside a glop of cranberry sauce. It is neither a Thanksgiving meal nor a Christmas one, but simply a low-fi American reminder of diners and TV dinners and blankets and comfort itself: soft meat and rich, salty gravy over tight-crumbed bread, with buttery mash and a tang of cranberry. My recipe calls for roasting buttered turkey thighs in the oven while the potatoes were cooking, skin-side down to crisp the skin and allow the fat to render into the pan, creating sticky bits of fond you'll use to build a base for gravy. Pile the sliced meat onto lightly toasted bread, drench it with gravy and serve alongside the potatoes and peas. Adding canned cranberry sauce, in this application, is no sin.

Provided by Sam Sifton

Categories     sandwiches, main course

Time 1h15m

Yield 2 servings

Number Of Ingredients 11

2 turkey thighs
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper to taste
1 tablespoon chopped fresh sage
1 tablespoon lemon zest
1 cup dry white wine
2 to 3 cups turkey or chicken stock
4 tablespoons instant flour, or all-purpose flour
2 tablespoons cream, milk or half-and-half
2 slices bread of your choosing, traditionally white sandwich bread
Buttered peas, mashed potatoes and cranberry sauce, for serving

Steps:

  • Remove turkey and butter from the refrigerator an hour or so before cooking, so that they are approaching room temperature when the turkey goes into the oven.
  • Heat oven to 400. Rub turkey with butter, using your fingers to slide butter under the skin. Season the turkey with salt, pepper, sage and lemon zest.
  • Place turkey thighs, skin-side down, into a cast-iron skillet or medium-size oven-safe gratin pan, and roast in the oven for 30 minutes. Turn turkey thighs over, add the wine to the pan or skillet and continue roasting for another 30 minutes or so, basting occasionally, until the turkey is cooked through, golden and crisp, and an instant-read thermometer inserted in the turkey's thickest part reads in the neighborhood of 165 degrees. Remove turkey thighs from the pan, and allow to rest on a cutting board while you make the gravy.
  • Heat the stock in a small pot. Drain off all but four tablespoons of the fat in the pan or gratin dish. Place pan or dish over low heat on the stove, and whisk the flour into it to make a roux. Stir the roux for 3 to 4 minutes, and then slowly start to add the stock to it, whisking as you do, until the mixture is smooth. Cook, continuing to stir, until the gravy has thickened, approximately 8 to 10 minutes. Add the cream, milk or half-and-half, stir and allow the gravy to thicken again, 2 to 3 minutes more. Season to taste with salt and pepper.
  • To make the sandwiches, carve meat and skin from the turkey thighs, and assemble two separate piles. Toast the bread, and lay one slice on each plate. Put a pile of the meat on each piece of toast, spreading it across the surface of the bread. Absolutely drench each sandwich with the gravy, and serve alongside buttered peas, mashed potatoes and a dollop of cranberry sauce. For this application, canned cranberry sauce is, by etiquette, required.

TURKEY BBQ SANDWICHES



Turkey BBQ Sandwiches image

Slow-cook inexpensive turkey legs for a tasty sandwich filling. Serve on hamburger buns. I like to top these with coleslaw.

Provided by Ashley Wilds

Categories     Meat and Poultry Recipes     Turkey     Legs

Time 8h20m

Yield 6

Number Of Ingredients 10

2 turkey legs without skin
½ cup firmly packed brown sugar
¼ cup prepared yellow mustard
1 tablespoon liquid smoke flavoring
2 tablespoons ketchup
2 tablespoons apple cider vinegar
2 tablespoons hot pepper sauce
1 teaspoon salt
1 teaspoon coarse ground black pepper
1 teaspoon crushed red pepper flakes

Steps:

  • Spray the inside of a slow cooker with nonstick cooking spray, and place the turkey legs into the cooker. In a bowl, mix together the brown sugar, yellow mustard, smoke flavoring, ketchup, cider vinegar, hot pepper sauce, salt, black pepper, and red pepper flakes until the sugar has dissolved. Pour the mixture over the turkey legs.
  • Cover the cooker, set to Low, and cook 8 to 10 hours. Remove the turkey legs from the cooker, separate meat from bones and tendons, and shred the meat; return the meat to the sauce for serving.

Nutrition Facts : Calories 279.3 calories, Carbohydrate 20.3 g, Cholesterol 130.5 mg, Fat 6.9 g, Fiber 0.5 g, Protein 32.7 g, SaturatedFat 1.8 g, Sodium 779.2 mg, Sugar 19.1 g

BARBECUE TURKEY SANDWICHES



Barbecue Turkey Sandwiches image

Categories     Sandwich     Poultry     turkey     Vegetable     No-Cook     Thanksgiving     Quick & Easy     Simmer     Bon Appétit

Yield Makes 4

Number Of Ingredients 7

1 small red onion, thinly sliced
1 cup finely shredded red cabbage
1/4 cup red wine vinegar
1 pound thickly sliced cooked turkey meat, cut into matchstick-size strips
2/3 cup purchased barbecue sauce
1/4 cup homemade turkey broth or low-salt chicken broth
4 soft sandwich buns, halved, toasted

Steps:

  • Combine first 3 ingredients in medium bowl. Let stand at room temperature until onion softens, tossing occasionally, about 2 hours; or cover and chill up to 1 day.
  • Combine turkey, barbecue sauce, and broth in medium nonstick skillet. Bring to simmer over medium heat. Reduce heat to low; simmer until heated through, stirring often, about 5 minutes.
  • Arrange bottoms of buns on plates. Spoon turkey mixture onto buns. Using tongs, pile pickled-onion mixture atop turkey. Cover with top halves of buns.

TURKEY BARBECUE SANDWICH



Turkey Barbecue Sandwich image

Similar to pork barbecue, this recipe is particularly easy because it starts with leftover turkey. Think of this as a "turkey joe." This recipe was posted on the TOH bulletin board by homesweethome. I believe she found it on teriskitchen.com.

Provided by Lorraine of AZ

Categories     Lunch/Snacks

Time 1h

Yield 8 sandwiches

Number Of Ingredients 12

2 tablespoons butter
1/4 cup chopped onion
1 (8 ounce) can tomato sauce, unsalted preferred
1 cup ketchup
3 tablespoons Worcestershire sauce
3 tablespoons cider vinegar
1 tablespoon brown sugar
1/2 teaspoon prepared yellow mustard
1/2 cup water or 1/2 cup low sodium chicken broth
1/8 teaspoon ground cinnamon
4 cups cooked turkey, skin removed, cut into small cubes (white or dark meat or both)
8 soft hamburger buns

Steps:

  • Heat a medium saucepan over medium-high heat. Melt the butter, then add the onions and saute until softened.
  • Add the remaining ingredients except the turkey and buns to the pan. Reduce heat to low; cover and simmer about 30 minutes. Taste for seasoning.
  • Place the turkey in a large skillet over medium-low heat. Add enough of the sauce to generously moisten the meat, but not enough to make it soupy. (Extra sauce may be refrigerated for several days or frozen for later use.) Cover and cook until the turkey is hot, about 10 minutes.
  • Serve hot on hamburger buns.

Nutrition Facts : Calories 315.4, Fat 8.4, SaturatedFat 3.3, Cholesterol 60.8, Sodium 831.7, Carbohydrate 33.9, Fiber 1.5, Sugar 13.3, Protein 25.6

BARBECUED TURKEY SANDWICHES



Barbecued Turkey Sandwiches image

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

2 celery ribs, chopped
1/2 cup chopped onion
1/4 cup chopped green pepper
2/3 cup butter, softened and divided
1/2 cup ketchup
1/4 cup packed brown sugar
3 tablespoons Worcestershire sauce
1-1/2 teaspoons chili powder
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce
4 cups shredded cooked turkey
8 hamburger buns, split and toasted

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 :

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