Turkey And Provolone Sandwiches Food

A GRILLED ROASTED TURKEY & PROVOLONE SANDWICH

Steps:

• Spread the mayonnaise on the two slices of bread.
• Add the tomato slices and sprinkle with salt and ground pepper.
• Next add the sliced basil over the tomato.
• Now add the turkey slices.
• Add the mango chutney to one of the slices of cheese, then top with the other slice.
• Lastly you will add the cheese slices over top of the turkey meat.
• Top with your remaining slice of bread and lightly butter, both sides.
• Place in a medium low pan and fry until golden brown.

PROVOLONE 'N' TURKEY SANDWICHES

Steps:

• Spread two bread slices with mustard. Layer with cheese, spinach, turkey and red pepper. Top with remaining bread. Spread outsides of sandwiches with butter. , In a large skillet over medium heat, toast sandwiches for 3 minutes on each side or until cheese is melted.

COSTCO TURKEY AND PROVOLONE SANDWICH

Steps:

• Preheat oven to 400 degrees.
• In a bowl, combine the pesto and mayo until well blended.
• Place the torta rolls halves, cut side up on a large baking sheet.
• Spread a spoonful of the pesto mixture on the cut side of each of the torta roll halves.
• Place two slices of the turkey on the bottom halves of the rolls.
• On the top half of the rolls, place two tomato slices on each followed by a few red onion rings. Then top with a slice or provolone.
• Place in the oven on the baking sheet and bake for 10 minutes until the cheese has melted.
• Then place on broil and broil for a just a bit to get the cheese bubbly and a little brown.
• Put each of the turkey halves with the veggie halves and enjoy.

SMOKED TURKEY SANDWICHES WITH SPICY AIOLI

Steps:

• Preheat the oven to 400 degrees F. Place the ciabatta rolls on a rimmed baking sheet with the cut side facing upwards. Bake until lightly toasted, 7 to 10 minutes.
• Arrange the bread, toasted side up, on a work surface and divide the spicy aioli on all the halves evenly. On each of the bottom halves place 1 slice of cheese, ripping in half if necessary to make the cheese fit the bread. On top of the cheese, layer the peppers, followed by the turkey. Divide the basil evenly on each of the top halves, pressing slightly to adhere to the aioli. Place the tops of the sandwiches on, then cut the sandwiches diagonally and serve.
• Whisk together the mayonnaise, chili paste and ¼ teaspoon salt in a small bowl. Refrigerate aioli until ready to assemble the sandwiches.

CIABATTA TURKEY PROVOLONE AND RASPBERRY-CHIPOTLE SANDWICH

Steps:

• In a small bowl, stir together the raspberry jam with the chopped chipotle chiles.
• Spread each slice of bread with about 1 tablespoon of the raspberry-chipotle mixture.
• Assemble each sandwich with lettuce, turkey and a slice of Provolone cheese.
• Slice in half and serve, or wrap in cling wrap and refrigerate until serving time.

TURKEY TEA SANDWICHES WITH BASIL MAYONNAISE

Steps:

• Place mayonnaise and basil in a food processor; process until basil is finely chopped, scraping down sides as needed. Spread mayonnaise mixture over each bread slice. Layer 5 bread slices with turkey and cheese; top with remaining bread slices. Cut each into 4 long pieces.

TURKEY AND PROVOLONE SANDWICHES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt butter in a small skillet over medium heat. Saute mushrooms and onion until tender; set aside. Place bottom halves of bread on a lined cookie sheet. Top each with 1 to 2 slices turkey, mushroom/onion mixture, and 1 to 2 slices cheese.
• Bake in preheated oven for about 5 minutes, or until cheese is melted. Remove from oven and top each sandwich with olives, tomato and lettuce. Place top half of bread on each sandwich and serve.