Smoked Turkey And Stilton Sandwiches Food

SMOKED TURKEY, BLUE CHEESE, AND RED ONION SANDWICHES

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add onions and sauté until soft and lightly browned, breaking up onion rings, about 8 minutes. Remove from heat; stir in vinegar and season to taste with salt and pepper.
• Chop enough arugula to measure 1 cup; place in medium bowl. Mix in mayonnaise. Season with salt and pepper. Spread about 11/2 tablespoons arugula mayonnaise over each cut side of bread. Divide turkey slices among 4 bread slices. Top with crumbled blue cheese, dividing equally. Top with red onions, then whole arugula leaves and bread.

SMOKED TURKEY SANDWICH

Steps:

• For the smoked turkey breast: Combine 1 cup spice rub and 2 gallons water in a large container, then add turkey breast to brine. Cover and place in refrigerator overnight.
• Preheat a smoker for cooking at 200 degrees F.
• Remove turkey breast from brine and pat dry. Rub with remaining 1/2 cup spice rub. Place in smoker and cook until it reaches an internal temperature of 150 degrees F, about 3 1/2 hours. Remove from smoker and let rest 15 minutes, then slice thin.
• For the cole slaw: Meanwhile, thinly cut both cabbages and put in a medium bowl. Grate the carrot and add to the bowl. Add the mayonnaise, sugar, vinegar, salt and pepper and mix well.
• For the gorilla berry habanero sauce: Add cranberries, sugar, orange juice, spice rub and habanero to a saucepan. Cook, stirring occasionally, over medium-high heat, about 20 minutes. Break down with an immersion blender.
• For the sandwich: Cut open the rolls. Open and toast, with two slices of cheese on the top halves. When cheese is melted, remove from heat and add about 3 tablespoons Gorilla Berry Habanero Sauce to each roll bottom. Add turkey breast, barbecue sauce and 1/2 cup cole slaw to each. Close sandwiches, then cut in half and enjoy!

RUSTIC SOURDOUGH FOCACCIA WITH CARAMELIZED ONIONS

Steps:

• To Make the dough:.
• Place all ingredients for dough, except for the tablespoon of flour in the machine and run the dough cycle.
• Add more water if necessary to for a very wet dough that barely holds its shape and does not leave the bottom of the pan. (I've never had to do this).
• At the end of the cycle, remove the bucket from the bread machine, cover with plastic wrap and refrigerate for 12-18 hours (Note: the recipe as originally written said here to sprinkle a tablespoon of flour over the dough before covering and refrigerating. That might be required if the dough were likely to rise and touch the plastic wrap, but I've never had that happen after making this recipe many, many times [Unless making multiple recipes, I always refrigerate in the bread machine bucket]. If you transfer the dough to a not-so-large bowl and are concerned about it, by all means, sprinkle away).
• If you don't have a bread machine and want to use a stand mixer:.
• - Put all the ingredients, starting with the starter, in the bowl of a stand mixer.
• - Mix on low, starting with the paddle attachment for 20 minutes. Feel free to switch to a dough hook when you feel it's appropriate.
• - Allow to rise for 90 minutes.
• - Mix for one minute and then proceed as directed above.
• To Finish the Focaccia:.
• Pour the dough into a 9x13" baking pan that has been prepared with olive oil and corn meal.
• Cover the dough with aluminum foil and refrigerate for 4 hours.
• Then remove from the fridge and, leaving the dough covered, allow to rise at room temperature for 2 hours.
• Meanwhile, caramelize the onions (using 1-2 medium onions) with 2 tablespoons olive oil.
• Preheat the oven to 475°F.
• After the two-hour rise at room temperature, spread the onions over the dough.
• Sprinkle the remaining olive oil and the salt over the dough.
• Bake 20-25 minutes until the top is crusty and a rich golden brown color.
• Eat hot, warm, or at room temperature.

SMOKED TURKEY AND STILTON SANDWICHES

Steps:

• In a small bowl mash together with a fork the Stilton, the mayonnaise, the chutney, the parsley to taste, the lemon juice, and salt and pepper to taste until the mixture is combined well, spread the halves of the bread with the Stilton mixture, and divide the turkey between the bottom halves of the bread. Top the turkey with the arugula and cover the sandwiches with the top halves of the bread.

SMOKED TURKEY SANDWICH WITH CRANBERRY BUTTER

Steps:

• Puree the cranberries with the butter, honey, and dijon mustard in a food processor or a blender by whirling at high speed for about 1 minute.
• Spread on one side of each slice of bread.
• Stack the turkey, cheese, and lettuce on half of the bread slices, dividing the total amount evenly. Cover with the remaining bread slices.
• Halve diagonally, then garnish, if desired, with the cherry tomatoes.