Smoked Turkey Sandwich With Cranberry Butter Food

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.

SMOKED TURKEY SANDWICHES

Steps:

• In a small bowl combine chutney and mustard and then spread on each slice of bread, top with the carrots.
• Add turkey over 4 of the bread slices, topping with cilantro if desired.
• Cover with remaining bread slices.
• Wrap and refrigerate (this can be refrigerated overnight if desired).

SMOKED VEGETABLE SANDWICHES

Steps:

• Coat Muschrooms in Balsamic vinegar.
• Coat tomatoes in Red wine vinegar.
• Prepare Smoker, using 2 tablespoons wood chips of your choice.
• Cover drip pan with foil an d spray with Non-Stick Cooking Spray.
• Lay rack in bottom of drip pan, cover with vegetables, and lightly spray with cooking spray.
• Place smoker on burner on high.
• Cover when wisps of smoke begin to rise, and cook 12-15 minute on medium.
• Remove from heat, keep covered an additional 2-3 minutes.
• Place on baguette, add cheese, crisp lettuce leaves, a sprinkling of fresh herbs, and sauce, and serve.
• Sandwich Sauce:.
• Mix to together sauce ingredients.
• Thin with milk if necessary.

SMOKED TURKEY WITH HAVARTI CHEESE & CRANBERRY SAUCE SANDWICH1

Steps:

• Toast Earth Graind Extra Fiber 100% Whole Wheat bread.
• Spread each slice with cranberry sauce.
• On top of one slice of bread, place 2 ounces of smoked turkey and 1 slice of Havarti cheese.
• Top with other slice of bread and serve.

SMOKED TURKEY SANDWICHES

Steps:

• In a large skillet over medium high heat, heat oil and then add in onions, cooking until llight browned, breaking up into rings. (8-10 minutes). Remove from heat and stir in vinegar and salt and pepper. Set aside.
• Chop enough argula to measure 1 cup and place it in a small bowl. Mix in the mayonnaisse, salt and pepper.
• To make sandwiches: spread 1 1/2 tablespoons (I used less) of the argual/mayo over the cut sides of 4 slices of bread. Divide the turkey slices among the 4 bread slilces and then top with the blue cheese, red onion slices and argula leaves and the remaining slices of bread.