Smoked Turkey Tomato Gouda Panini Food

TURKEY PANINI

Steps:

• Spread one side of each bread slice with butter. Place 6 bread slices butter sides down; top with turkey, bacon, tomato, cheese and dressing. Top with remaining bread slices, butter sides up.
• Cover and cook sandwiches in 12 inch skillet over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted.

SMOKED TURKEY CLUB PANINI

Steps:

• Cook bacon until crisp. You can use a skillet or use the microwave, placing the bacon in a single layer on a paper-towel lined plate, cover with paper towels and microwave for about 5 minutes (repeating the process if all the bacon doesn't fit the first round). In a small bowl, combine the sun-dried tomatoes and mayonnaise.
• Lightly spread butter over one side of each bread. Lay the butter-sides down on a cutting board or work area. Spread each slice with the sun-dried tomato mayonnaise. Layer half of the cheese on 4 slices of bread then top with turkey, bacon, spinach (or arugula) and remaining cheese. Top with remaining bread, butter side up.
• Cook the sandwiches on a panini press, skillet or grill pan heated on medium heat for one minute prior to cooking. I use an indoor grill pan for my paninis but a skillet would work just as well. I place 2-3 sandwiches (depending on the size of the sandwich) in the grill pan and weigh the sandwiches down with a heavy pot (you can also use a foil-covered brick or similar object). Cook the sandwiches for about 4-5 minutes per side, until they are golden brown and the cheese is melted. Repeat with remaining sandwiches. Serve immediately.

TURKEY PARMESAN PANINI

Steps:

• Preheat the oven to 450 degrees F.
• Place the tomatoes on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with the salt. Toss well to coat. Roast the tomatoes until beginning to pop and blister, about 15 minutes.
• Meanwhile, spread 1 tablespoon pesto on 4 slices of bread. Spread 1 tablespoon marinara on the other 4 slices. Place a slice of mozzarella on each slice of bread. Divide the turkey evenly on 4 slices of bread and top with some of the blistered tomatoes. Sprinkle each sandwich with 1 tablespoon Parmesan. Top with the remaining slices of bread and press gently.
• Heat a large skillet over medium heat. Add half of the remaining oil to the skillet and add 2 sandwiches. Place a lid slightly smaller than the skillet on top of the sandwiches and press down. Cook until golden brown, about 3 minutes. Flip the sandwiches and repeat on the second side. Continue with the remaining sandwiches. (Alternatively, you can use a panini press.) Serve warm.

SMOKED GOUDA AND PROSCIUTTO PANINI SANDWICH

Steps:

• Brush both sides of the slices of bread with olive oil or butter. Assemble the sandwich layers as follows: prepared bread, smoked gouda, prosciutto, onions, tomato, fontina, and bread. Place in a panini press (or in a heated grill pan or saute pan pressed with another heavy pan) and cook until crisp and golden. Serve immediately.

SMOKED WHOLE TURKEY

Steps:

• Remove the turkey from the fridge and allow to sit for 30 minutes to 1 hour before cooking.
• Meanwhile, prepare a charcoal grill or smoker for indirect heat, at approximately 275 degrees F. Sprinkle in wood chips (such as hickory, apple or pecan wood) that have soaked in cold water for at least 4 hours and up to 48 hours, and allow them to char before cooking.
• Place the turkey in a roasting pan fitted with a rack. Brush the entire turkey with the oil and season liberally with salt and pepper.
• Place the turkey in the grill or smoker and cook for 45 minutes.
• Meanwhile, mix together the chicken stock, honey and vinegar. Baste the turkey after cooking for 45 minutes. Repeat the basting every 45 minutes until the internal temperature of the thigh registers 165 degrees F and the breast registers 155 degrees F, about 3 1/2 to 4 1/2 hours, depending on the size of the bird.
• Remove the turkey to a large cutting board and let rest for at least 20 minutes before carving.

SMOKED TURKEY, TOMATO & GOUDA PANINI

Steps:

• Preheat a grill pan.
• Lightly brush one side of each slice of bread with the olive oil. Lay 4 slices of bread on the work surface oiled side down. Spread lightly with mustard.
• Build the sandwiches by placing cheese, smoked turkey and tomato, using equal amounts of each item on each sandwich. Top with the remaining sliced bread, oiled side up.
• Lay two sandwiches on the grill plate. Close the grill cover or place on top the grill cover and apply light pressure to handle for about 30 seconds.
• Grill the panini for 3 to 3-1/2 minutes. Remove to a rack and keep warm (an oven preheated to 175°F). Grill remaining 2 sandwiches in the same way. Cut in half on the diagonal to serve.

SMOKED TURKEY

Steps:

• Make the brine: Combine 1 cup salt, the red pepper flakes, garlic, jalapenos and 2 quarts hot water in a large bucket or pot, stirring to dissolve the salt. Add the turkey, breast-side down, then add enough cold water so the turkey is fully submerged. Cover and refrigerate 12 hours. Drain the turkey, rinse and pat dry.
• Soak 2 large bags each mesquite and applewood chips in water, 1 hour. Meanwhile, make the spice blend: Combine the chili powder, coriander, cumin, brown sugar, garlic powder, rosemary, thyme, 1 tablespoon salt and 2 teaspoons pepper in a bowl. Loosen the skin of the turkey breast with your fingers, then rub the mayonnaise under the skin. Rub the spice blend all over the outside of the bird. Place the turkey, breast-side up, in a large disposable roasting pan. Lay three-quarters of the bacon over the breast, overlapping the slices, and secure in several spots with toothpicks. Wrap the legs with the remaining bacon, securing it with toothpicks.
• Drain the wood chips. Prepare a smoker according to the manufacturer's instructions, using the soaked wood chips; preheat to 210 degrees F. (Or use a grill and put the wood chips in a smoker box under the grates; preheat to low.) Put the turkey in the disposable pan on the smoker or grill grates; cover and cook 6 to 7 hours, or until a thermometer inserted into the thickest part of the thigh registers 190 degrees F. Add a few handfuls of soaked wood chips every hour to maintain the smoke. If the bacon is browning too quickly, loosely cover the turkey with foil.
• Transfer the turkey to a cutting board and let rest 30 minutes. Remove the bacon and carve the turkey. Chop the bacon and sprinkle on top, if desired.

HAM AND GOUDA PANINI

Steps:

• Preheat panini grill to high.
• Place rolls, cut side down, on a work surface and brush crusts with oil.
• Turn rolls over and spread with mustard.
• On bottom halves, evenly layer with ham and cheese.
• Cover with top halves and press gently to pack.
• Place sandwiches in grill, close the top plate and cook until golden brown, 3-4 minutes.
• Serve immediately.

HAM AND GOUDA PANINI

Steps:

• Assemble sandwich using all ingredients. Grill on panini press or skillet. Can use olive oil on outside of bread if needed. On my non stick press it is not necessary.

SMOKED TURKEY

Steps:

• Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F (115 degrees C). Lightly oil grate.
• Rinse turkey under cold water, and pat dry. Place hickory chips into a pan with water to cover.
• Place turkey onto the prepared grate. Add 2 handfuls damp chips at start of cooking, then a handful every couple of hours during the cooking process. Leave the lid on - DO NOT keep looking at the turkey, or you will let the heat out! Continue smoking until the internal temperature of the turkey reaches 165 degrees F (74 degrees C), or keep going until the coals die out.

TURKEY CHEDDAR PANINI

Steps:

• Preheat a heavy skillet or griddle over low heat until a spatter of water disappears quickly.
• Spread bottom half of muffin with cranberry sauce; top with sliced turkey and cheddar cheese. Spread butter on outside top and bottom of muffins.
• Place bottom-side down in preheated skillet. Place a heavy saucepan weighted with 2 canned goods on top to flatten panini. Cook 3 minutes. Turn and cook on second side 3 minutes with weight in place until cheese starts to melt into pan.

TURKEY & SWISS PANINI

Steps:

• Brush one side of 2 bread slice with butter.
• Place slices, butter sides down on panini grill; top with turkey, cheese and arugula. Spread 2 bread slices with jam and top sandwiches, jam side down. Brush remaining bread slices with butter.
• Close grill and cook sandwiches over medium heat 4 to 5 minutes, until bread is crisp and cheese is melted.
• Enjoy!

GOUDA TURKEY CLUB

Steps:

• Mix first five ingredients. Spread two slices of toast with butter, then with cheese mixture. Layer with lettuce, tomato and turkey., Peel and mash avocado. Spread over remaining slices of toast and place over turkey.