Turkey Sandwich With Pepper Strips Food

TURKEY PICNIC SANDWICH

Steps:

• For the brine: Bring 2 quarts water to a simmer in a stockpot over medium-high heat. Add the salt, brown sugar, vinegar, peppercorns, pepper flakes, parsley, thyme, garlic, bay leaves, lemon peel and onions. Heat until the salt dissolves, 7 to 8 minutes. Remove from the heat and stir in 4 cups ice cubes, stirring until the ice melts. Chill the brine for 15 to 20 minutes before using. (The brine keeps in the fridge for up to 2 days.)
• For the turkey picnic sandwich: Place the turkey breast in the chilled brine and refrigerate for 8 hours or overnight.
• Preheat the oven to 350 degrees F. Remove the turkey from the brine and pat dry. In a small bowl, add the olive oil, salt, pepper, thyme and garlic and mix well to combine. Rub the turkey all over with the herb oil mixture.
• Roast in the center of the oven until an instant-read thermometer inserted into the thickest part of the breast (avoid touching bone) reaches 165 degrees F, about 1 hour. Remove the turkey from the oven and allow to rest for 20 minutes before carving into thin slices.
• For the sandwiches: Smear the bottoms of the pretzel rolls with mustard and mayonnaise. Working from the bottom up, layer the sandwich with a pile of sliced turkey (pile it high!), some Cranberry-Onion Jam, a pickle, a pile of romaine and radicchio, and finally a slice provolone and Swiss cheese. Place top half of the rolls on top and secure with sandwich picks.
• Set a medium saucepan over medium heat and add the oil and onions. Cook, stirring often, until soft and light brown, about 10 minutes. Add the cranberries, orange juice, sugar, salt, zest, pepper flakes, rosemary and 1/4 cup water. Bring to a simmer and cook for 10 minutes. Reduce the heat to low, remove the rosemary, and continue to cook until the liquid has reduced and you have a jam-like consistency, about 10 minutes more. Let cool.

TURKEY-KALE SANDWICHES WITH PEPPER MAYONNAISE

Steps:

• Heat 1 teaspoon olive oil and the bacon in a large nonstick skillet over medium heat. Cook, turning occasionally, until crisp, 12 to 15 minutes. Remove and drain on paper towels, leaving the drippings in the pan.
• Season the turkey cutlets on both sides with the paprika, thyme and a generous pinch each of salt and pepper. Increase the skillet heat to medium high. Add the turkey and cook, turning once, until just cooked through, 6 to 8 minutes. Transfer to a cutting board; reserve the pan drippings.
• Mix the mayonnaise and chopped peppers in a small bowl; season with salt and pepper and set aside. Put the kale in a medium bowl; add a pinch of salt and the remaining 1 teaspoon olive oil and massage with your fingers until bright green and softened, about 1 minute.
• Brush the bread with some of the reserved bacon drippings, then spread with the pepper mayonnaise. Mound the kale on 4 bread slices. Cut the turkey into pieces so that it will fit on the bread and layer on top of the kale. Break the bacon in half and add to the sandwiches. Close with the remaining bread slices. Serve with chips.

TURKEY SANDWICH

Steps:

• Preheat the oven to 350 degrees F.
• Place the turkey breast skin-side up on a roasting tray. Season with salt, pepper, and thyme - you don't need any oil as this is a dry roast method. Roast the turkey until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast, 1 hour. Remove the turkey from the tray and set aside on a plate to rest for 10 to 15 minutes before carving the meat into slices.
• In a medium bowl, combine the cider vinegar, white wine vinegar, heavy cream, poppy seeds, and a pinch of salt. Whisk to blend. Taste for seasoning.
• In a medium skillet, lay out the bacon strips and add the water. Bring the water to a simmer and allow all of the water to reduce and cook until the bacon strips get crispy. It will make your bacon crispier! Reserve some of the bacon grease in a small bowl. Meanwhile, toss together the dressing and the iceberg lettuce and refrigerate.
• Slice the rolls lengthwise and open up. Place the rolls (or bread slices) in a single layer on a baking sheet and place in the center of the oven. Toast on both sides until light brown.
• Layer some of the iceberg on 4 bases of the rolls. Top with some layers of turkey. Drizzle with a touch of the bacon grease. Layer a few slices of avocado and apple on each. Top with 2 bacon slices each and another layer of the iceberg. Top with the top halves of the rolls. Cut the sandwiches in half and serve immediately.

TURKEY AND ROASTED RED PEPPER SANDWICH

Steps:

• Heat gas or charcoal grill. Cut 30x18-inch sheet of heavy-duty foil. Cut bread in half horizontally. Layer turkey, peppers and cheese on bottom half of bread. Cover with top half. Place sandwich on center of foil.
• Bring up 2 sides of foil over sandwich so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packet on grill over low heat. Cover grill; cook 10 to 13 minutes, rotating packet 1/2 turn after 5 minutes, until sandwich is toasted and cheese is melted.
• To serve, carefully fold back foil to allow steam to escape. Cut sandwich into 6 pieces.

CRUNCHY TURKEY SANDWICH

Steps:

• Spread toast slices with mayo; fill with remaining ingredients.

SEASONED TURKEY SANDWICHES

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water. Add the sugar, egg, shortening, salt, remaining 1-1/2 cups water and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into 12 pieces. Shape each into a ball. Place 3 in. apart on greased baking sheets. Brush with butter. Cover and let rise until doubled, about 30 minutes., Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool. , Meanwhile, combine the salt, garlic powder and pepper; rub over turkey. Place butter inside turkey cavity; tie drumsticks together. Prepare grill for indirect medium heat. Tuck wings under turkey and place with breast side up in a disposable roasting pan; place on grill rack. , Grill, covered, for 1 hour. If using a charcoal grill, add 10 briquettes to coals. Baste with pan drippings. Cover and grill 1-1/2 to 2 hours longer or until a thermometer reads 180°, adding 10 briquettes to maintain heat and brushing with pan drippings every 30 minutes. (Cover loosely with foil if turkey browns too quickly.) , Cover and let stand for 20 minutes before carving. Split buns in half; fill with sliced turkey. If desired, serve with toppings.