Ale Brined Roasted Turkey Sandwich With Red Pepper Pesto Recipes

ALE BRINED ROASTED TURKEY SANDWICH

Steps:

• Rinse the turkey breast under cool water and pat dry. In a 1-gallon resealable plastic bag, add the beer, mustard, agave, salt and pepper. Stir well to combine, then add the turkey breast, making sure it is fully coated with the marinade. Put the bag into a bowl to avoid any leakage and refrigerate for 45 minutes. Do not marinate it longer than 45 minutes or the breast will become overly salty. While the turkey is brining, prepare the Red Bell Pepper Pesto.
• Preheat an oven to 375 degrees F.
• Drain the turkey brine and put the breast on a rack in a shallow roasting pan (Chef's Note: Do not rinse turkey). Roast until the internal temperature reaches 165 degrees F, on an instant-read thermometer, inserted in the thickest part of the breast, about 1 hour. Remove the turkey from the oven and allow it to cool. This entire process can be done ahead of time. Refrigerate the meat until you are ready to assemble the sandwich.
• After the turkey has cooled, remove all of the meat from the bone and slice it diagonally into 1/2-inch thick portions. Roughly chop 3/4 cup of the giardiniera vegetables and add them to a small bowl. Add 4 tablespoons of the Red Bell Pepper Pesto and toss to combine. Slice the bread, and lightly spread the pieces with some of the leftover pesto. Begin layering your sandwich with the provolone on the bottom, then the sliced turkey and the giardiniera mixture. Top everything with the Rojo Rings, cover with another slice of bread and then serve.
• Set a grill to high heat. Grill the red bell peppers until the skins have blackened. Remove them from the heat and put them in a small bowl. Cover the bowl and let them steam. Cool them from 10 minutes to 1 hour, then carefully remove the skin and seeds. Do not rinse them with water.
• Add the roasted peeled peppers, basil, garlic, cheese, nuts, red pepper flakes, anchovy paste, salt and pepper to a food processor. Pulse until fully combined. Gradually add in the olive oil while the processor is running and adjust seasonings, if necessary. Refrigerate the pesto until ready to use.
• In a heavy bottom skillet or deep-fryer, heat the oil to 370 degrees F.
• Combine the hot sauce, ketchup and water in a shallow bowl until incorporated. In 4 separate, shallow bowls or pie pans, separate the buttermilk, flour and panko and put all the bowls in this work order: buttermilk, flour, hot sauce mixture, panko bread crumbs.
• Dip the onion rings into the buttermilk, then in the flour, then into the hot sauce mixture and finish them with the panko.
• Submerge the rings in batches and deep-fry until bright red and starting to brown, about 2 to 3 minutes, turning as needed. Once fried, remove them from the oil to a plate lined with a paper towel and sprinkle with sea salt.

ALE-BRINED ROASTED-TURKEY SANDWICH WITH RED-PEPPER PESTO

Steps:

• For the Sandwich:3/4 cup jarred Italian marinated vegetables (giardiniera), drained 1 1-pound seeded sourdough bread loaf Shredded lettuce 3 slices provolone cheese Brine the turkey: Combine the beer, mustard and 1 teaspoon each salt and pepper in a 1-gallon resealable plastic bag. Add the turkey, seal the bag and place in a large bowl; refrigerate 45 minutes. Meanwhile, prepare the pesto: Roast the bell peppers on a grill, directly over the flame of a gas burner or under a preheated broiler, turning with tongs, until blackened. Seal the peppers in a plastic bag and let cool at least 10 minutes. Peel the peppers and discard the stems and seeds (do not rinse). Pulse the peppers, basil, garlic, parmesan, pine nuts, red pepper flakes, anchovy paste, 1/2 teaspoon salt and 1 teaspoon pepper in a food processor until combined. With the motor running, slowly add the olive oil through the feed tube. Adjust the seasoning if necessary. Refrigerate the pesto if not using immediately. Preheat the oven to 375 degrees F. Remove the turkey from the brine (do not rinse) and place on a rack in a shallow roasting pan. Roast until a thermometer inserted into the thickest part of the breast registers 165 degrees F, about 1 hour. Transfer to a cutting board to cool. Assemble the sandwich: Remove the meat from the bone and slice on a diagonal into 1/2-inch-thick pieces. Roughly chop the marinated vegetables and mix with 1/4 cup pesto in a bowl. Slice the bread in half horizontally to make a giant bun. Pull some of the bread out of the inside of the top half to hollow it out. Spread pesto on both halves. Layer the lettuce, provolone, turkey and vegetable-pesto mixture on the bottom half of the bread, then cover with the top half. Wrap tightly with plastic wrap to squeeze the sandwich together. Refrigerate 20 minutes, then slice into pieces

TURKEY, CRANBERRY, AND PESTO SANDWICH

Steps:

• Build the sandwich by first spreading pesto on both sides of the bread.
• Layer turkey, lettuce, tomatoes, cranberries, and cheese on to the bottom piece of bread. Add the top. Slice into 6-8 little sandwiches.
• Serve and enjoy with your favorite sparkling wine cocktail at a luncheon. You can also Bake for a few minutes until the cheese melts and serve hot with some warm apple cider in the winter time.
• Note1: I like to prepare fresh pesto straight from my garden the traditional way using lots of fresh basil, lemon juice, toasted pine nuts, garlic, Olive Oil, and salt/pepper.
• Note2: When preparing the turkey, tomatoes, lettuce, and cheese, ensure the sizes fit the size of your bread. For a small baguette, they need to be fairly small.
• Note3: Place the Cranberries directly on the Pesto. They will stick into the sandwich better this way.
• Note 4: It is important to use good quality turkey. I prefer to roast my own after soaking in a basic brine for 24-48 hours. If you don't have the time to do this, use your favorite good quality deli cut.

WARM PESTO TURKEY SANDWICH

Steps:

• Slice your sandwich rolls. Spread a healthy amount of the prepared pesto onto each side of the sandwich rolls.
• On the bottom roll layer: deli roasted turkey, slices of tomato, thinly sliced red onion and slices of swiss cheese.
• Cover a cookie sheet with foil. Lay all sandwich rolls onto cookie sheet and place in the oven with the broiler on high until the cheese melts and the bread edges are browned and toasty.
• Any extra sandwiches should be wrapped in plastic wrap after they have completely cooled and refridgerated. No mayo so they travel well without refridgeration.

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.