DELI-STYLE ROAST TURKEY FOR SANDWICHES
I'm excited to be sharing just how simple and easy it is to roast and slice your own turkey breast for sandwiches, which might not seem like something worth doing-until you actually do it. And no, enjoying fresh turkey sandwiches once a year after Thanksgiving is not enough.
Provided by Chef John
Time 9h40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees (230 degrees C).
- Pat turkey breast with a paper towel to remove any excess liquid and place into a baking dish just big enough to fit it. Use the tip of a sharp small knife to poke the skin of the turkey breast all over. Drizzle over olive oil and use tongs to rub; flip turkey breast over a few times, or until all surfaces are coated with the oil. You can also use a brush. Set aside for 15 to 20 minutes.
- While turkey rests, mix salt, pepper, thyme, rosemary, oregano, and paprika together in a small bowl until thoroughly combined.
- Use tongs to grab the turkey breast with one hand while using your other hand to sprinkle the spice rub evenly over the entire surface, including the sides. Finish with the skin side facing up.
- Add about 1/2 inch of water to the bottom of the baking dish.
- Place prepared turkey breast into the center of the oven. Immediately lower the heat to 300 degrees F (150 degrees C). Roast until a probe thermometer stuck into center of the thickest part of the breast reads 150 degrees F (65 degrees C), about 1 hour and 15 minutes.
- Let cool before wrapping. Chill thoroughly in the refrigerator, about 8 hours, or overnight. Once meat is cold, slice thinly and serve.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 0.9 g, Cholesterol 102.3 mg, Fat 2.7 g, Fiber 0.5 g, Protein 37.2 g, SaturatedFat 0.6 g, Sodium 664.8 mg
UPSTATE-STYLE ROAST BEEF SANDWICH
Provided by Geoffrey Zakarian
Categories main-dish
Time 3h55m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Bring the roast to room temperature about 1 hour before cooking.
- Preheat the oven to 450 degrees F.
- Sprinkle the roast on all sides with kosher salt and pepper. Brush the roast with the mustard. Combine the oregano, parsley, sage and thyme in a bowl and sprinkle it on the roast, followed by a liberal amount of kosher salt and pepper. Place the rosemary on a the roasting rack and place the roast on top of the rosemary. Add the broth to the roasting pan. Roast the meat for 20 minutes, then reduce the heat to 300 degrees F and continue to roast until the internal temperature reaches 110 to 115 degrees F for rare, about 1 hour.
- Meanwhile, combine the sour cream, mayonnaise, horseradish and vinegar. Season with kosher salt and pepper. Refrigerate until ready to use.
- Allow the meat to rest, uncovered, for 1 hour. Pour the liquid from the bottom of the roasting pan into a small pot and let simmer for 20 minutes to reduce. Keep warm.
- When ready to slice, preheat the oven to 350 degrees F. Brush the tops of the rolls with the melted butter and sprinkle with the caraway seeds and some pretzel salt. Toast the rolls slightly for about 5 minutes.
- Spread the horseradish cream on the interiors of the rolls. Top with the onions, if using. Slice the meat paper-thin, about 4 ounces per sandwich. Dip the sliced meat into the warm jus, then add to the roll bottoms. Top with the roll tops. Serve with the remaining jus for dipping if desired.
THE WEDGE SANDWICH - TURKEY, ROAST BEEF, COLESLAW
Sort of a cold version of a reuben. Meats, cheese and coleslaw combine to make a serious sandwich worthy of any lunch time meal, football party or late night snack. I serve these with fries or onion rings for dinner. Or a half of one with a cup of soup or a salad.
Provided by The Miserable Gourm
Categories Lunch/Snacks
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- To assemble, lay half of your bread slices flat on a tray.
- Start by spreading 1T of Russian dressing on each slice of bread.
- Add Turkey and Roast beef. (approx 4 slices of each depending on how thinly it was cut. I like mine super thin).
- Spread about 1-2T of coleslaw on top of the meat.
- Add another 1T of Russian Dressing.
- Top with sliced pickle and the second piece of bread.
- My husband hates pickles, so we serve them on the side . ;).
Nutrition Facts : Calories 650.4, Fat 30.4, SaturatedFat 12.7, Cholesterol 129.4, Sodium 1378.7, Carbohydrate 45.6, Fiber 4.2, Sugar 6.7, Protein 47.4
PITTSBURGH SANDWICH
Yinz can go to dahntahn Pittsburgh and get a Primanti's® sandwich or you can create it yourself. You can choose a different type of meat (capicola, turkey, roast beef, etc.) if you prefer.
Provided by tbender36
Categories Main Dish Recipes Sandwich Recipes Beef
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Make the slaw by mixing together the cabbage, 2 tablespoons of vegetable oil, the vinegar, sugar, adobo seasoning, and black pepper until thoroughly combined. Cover and refrigerate.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Cut the potatoes into 1/4-inch thick fries, and fry until they float and are golden brown, 4 to 5 minutes. Set the fries aside.
- Preheat oven to 225 degrees F (110 degrees C).
- Place the bread on a baking sheet, and toast to a light brown in the preheated oven, 3 to 5 minutes. Remove half the bread slices. Place 1/4 of the pastrami on the remaining 4 bread slices, and top with provolone cheese. Return to the oven until the pastrami is hot and the cheese is melted, about 5 more minutes.
- To assemble, top the melted cheese of each sandwich with French fries, cole slaw, 2 tomato slices, and the top pieces of bread.
Nutrition Facts : Calories 892.4 calories, Carbohydrate 79.5 g, Cholesterol 96.7 mg, Fat 45.3 g, Fiber 6.5 g, Protein 42.7 g, SaturatedFat 12.3 g, Sodium 1603.5 mg, Sugar 11.4 g
MORTADELLA ROLL UPS WITH A SALAMI AND CREAM CHEESE FILLING
Use your choice of very thinly sliced deli cold cut, rolled around the salami and cream cheese filling. Cappacola, turkey, roast beef, pastrami or chicken cold cuts are nice substitutes for the mortadella but I found ham to be too salty with the salami. This is great served with my recipe #299325, slices of whole wheat pita bread and heads of roasted garlic..
Provided by Karens Krazy Kitchen
Categories Very Low Carbs
Time 20m
Yield 30 Roll ups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Process cream cheese, horseradish, capers, worcestershire sauce and salami with a steel blade.
- Spread onto the mortadella slices and roll the meat around it. Cut into one inch pieces. Enjoy!
Nutrition Facts : Calories 324.4, Fat 29.1, SaturatedFat 14.2, Cholesterol 82, Sodium 979.1, Carbohydrate 2.8, Fiber 0.1, Sugar 0.3, Protein 13
ROAST BEEF WRAPS WITH HORSERADISH COLESLAW
Categories Sandwich Beef Pepper Picnic Kid-Friendly Quick & Easy Back to School Lunch Bell Pepper Winter Shower Tortillas Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 2, can be doubled
Number Of Ingredients 5
Steps:
- Heat large skillet over medium heat. Add 1 tortilla to skillet and heat until soft, about 1 minute per side; transfer to work surface. Repeat with second tortilla. Alternatively, open lavash on work surface. Spread half of coleslaw mixture on each tortilla or all of coleslaw on lavash, leaving 1/2-inch border at edges. Arrange beef, roasted peppers and green onions over coleslaw mixture. Starting at edge of tortillas or at 1 long side of lavash, roll up, enclosing fillings. Cut tortillas in half or lavash into 4 pieces.
BEEF AND SLAW SANDWICHES
If you think roast beef BLT sandwiches are good, wait until you try swapping out the lettuce for some super-crunchy, super-creamy coleslaw.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine coleslaw blend, dressing and pepper.
- Fill bread slices with coleslaw and remaining ingredients to make 4 sandwiches.
Nutrition Facts : Calories 330, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 1130 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g
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