Smoked Turkey Sandwich With Cranberry Butter Food

CRANBERRY THANKSGIVING TURKEY SANDWICH

Steps:

• Spread each slice of bread with mayonnaise.
• Top with lettuce, turkey and cranberry sauce and remaining slice of bread.

TURKEY SANDWICHES WITH CRANBERRY SAUCE

Steps:

• Preheat the oven broiler.
• Cut the bread into four pieces, and split lengthwise almost all the way through for four sandwiches. Spread margarine on the inside of each piece. Place on a baking sheet, cut side up.
• Toast bread under preheated broiler until lightly browned, 1 to 2 minutes. Remove pan from the oven.
• Layer 4 pieces of bread with 2 slices each of the turkey, cheese, and bacon. Remove the remaining 4 slices of bread from the baking sheet and reserve for sandwich tops. Cool bread slightly, and spread mayonnaise onto the cut side of each of the 4 top slices.
• Place the bread with turkey and cheese under the broiler just until the cheese melts, about 1 minute. Remove from the broiler, and spread 1 tablespoon cranberry sauce over each sandwich. Layer with the tomatoes and lettuce. Place a top bread slice over each half, and serve.

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.

TURKEY CRANBERRY SANDWICH

Steps:

• Chop red onion very fine and mix with whole cranberry sauce.
• Smear mayonnaise on one side of sliced bread. Smear cranberry-onion mixture on the other slice of bread.
• Layer turkey slices, bacon and provolone on one side of bread and top with other slice of bread.
• Using a skillet or grill pan, grill sandwich with butter and remove from heat when cheese has melted. Cut sandwich into 2 halves and serve.

CRANBERRY BBQ TURKEY SANDWICH

Steps:

• Preheat the broiler.
• Add the turkey and Cranberry BBQ Sauce to a large bowl and toss to coat. Pile the turkey on the rolls and top with the cheese. Place the sandwiches on a baking sheet and place under the broiler until the cheese melts and is bubbly. Top the sandwiches with the Fried Shallots and serve.
• Add the cranberry sauce, juice, ground ginger, cinnamon and a pinch of salt to a small saucepan. Bring to a boil and reduce to a simmer. Cook uncovered, stirring often to incorporate flavors, about 15 minutes. Remove the saucepan from the heat and cool. Reserve 1 cup and store the rest for future use.
• Combine the tomato puree, 1 cup of the cranberry sauce, vinegar, Worcestershire, mustard, 1/2 teaspoon salt, pepper and hot sauce in a medium saucepan. Bring to a boil, reduce the heat and simmer uncovered, stirring frequently until all ingredients are well incorporated, 8 to 10 minutes.
• Heat the oil to 375 degrees F in a high-sided skillet or pan. Put the flour in a small bowl and sprinkle with salt and pepper. Add the shallots to the bowl and toss to coat, shaking off any excess flour. Fry the shallots in batches until golden brown, 2 to 3 minutes. Transfer the shallots to a paper-towel-lined-plate and sprinkle with salt.

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!

KARLA'S NUTTY TURKEY CRANWICH

Steps:

• Spread one side of each toast piece with mayonnaise. Place smoked turkey breast slices onto one piece of toast and spread turkey with cranberry sauce; sprinkle with walnuts. Top with lettuce leaf and the remaining toast to make a sandwich.

SUMMER'S SMOKED TURKEY SANDWICH

Steps:

• Spread one slice of the bread with a teaspoon of mayonnaise.
• Layer on the turkey, tomato slices and basil.
• Top with the remaining bread slice and cut in half.
• Garnish with pickles.

KETO TURKEY SANDWICH WITH CRANBERRY RELISH

Steps:

• For the keto bread: Preheat the oven to 375 degrees F. Line a 9x5 inch nonstick loaf pan with parchment paper leaving a 2-inch overhang on the two longest sides of the pan.
• In a large bowl whisk together the almond flour, baking powder, baking soda, kosher salt, 1 tablespoon poppy seeds and 1 tablespoon toasted sesame seeds. Set aside.
• In the bowl of a stand mixer fitted with the whisk attachment add the egg whites and cream of tartar. Whisk the egg whites together until stiff peaks form.
• In a small bowl whisk together the egg yolks, cooled coconut oil and lemon juice. Add the dry ingredients to the wet mixture, in small batches, and combine the two with a rubber spatula. The mixture will be a very thick paste. Make sure to break up any clumps of flour with the spatula to ensure that the liquid and dry ingredients are evenly incorporated.
• Add a third of the whipped egg whites to the flour mixture and slowly fold the whites into the batter. Add another third of the egg whites and fold into combine. Finally, add the remaining egg whites and fold together; there should not be any chunks of batter left but the batter will never completely combine, white and yellow portions will remain.
• Pour the batter into the prepared pan. Top the batter with the remaining 1/2 teaspoon each of poppy and sesame seeds as well as the flakey sea salt. Bake in the oven for 30-35 or until the top is golden brown and a toothpick inserted into the center comes out clean.
• Let cool in the pan 10 minutes and then remove the bread to a sheet tray to cool completely, at least 30 minutes. Cut into slices and serve. (Makes 10 slices.).
• For the keto cranberry relish: Add all the ingredients to a small food processor and process until the cranberries are broken down into small pieces but still has a coarse texture. Season the relish with salt to taste. Place in an airtight container and refrigerate. When ready to serve garnish with more fresh dill.
• For the keto turkey sandwich: Toss the lettuce with a pinch of salt to taste. Toast the bread if desired. Spread the cranberry relish over one side of each slice of bread. On one slice of bread add the turkey slices, brie slices and seasoned lettuce. Top with the remaining bread, cranberry relish side down. Use two skewers to secure the sandwich and then slice down the middle on a bias. Serve immediately.
• Nutrition Info Per Serving.
• Calories: 711.
• Total Fat: 54 grams.
• Saturated Fat: 21 grams.
• Total Carbohydrate: 14 grams.
• Sugars: 3 grams.
• Protein: 48 grams.
• Sodium: 1,923 milligrams.
• Cholesterol:378 milligrams.
• Fiber: 6 grams.
• Net Carbs: 8 grams.