Deli Turkey Sandwich Recipes

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DELI-STYLE ROAST TURKEY FOR SANDWICHES



Deli-Style Roast Turkey for Sandwiches image

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

1 (2 1/2 to 3 pound) skin-on, bone-in split turkey breast
1 tablespoon olive oil
2 ½ teaspoons kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon dried oregano
1 teaspoon smoked paprika

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

TURKEY SANDWICH (DELI STYLE)



Turkey Sandwich (Deli Style) image

Nothing beats a simple, deli turkey sandwich. Try this easy 5-minute sandwich or one of our five different variations!

Provided by Erica Walker

Categories     Lunch     Sandwich

Time 5m

Number Of Ingredients 8

2 slices whole wheat bread
2 tablespoons mayonnaise
4 ounces sliced or shaved deli turkey
4 slices Provolone cheese ((or your favorite sliced cheese))
Green leaf lettuce
2 slices fresh tomatoes
Salt and pepper to taste
additional toppings ((see options above))

Steps:

  • Lay out all ingredients. Spread mayonnaise on bread slices and layer one slice with sliced turkey, Swiss cheese, lettuce, tomato, salt and pepper, and any other additional toppings.
  • Top sandwich with remaining bread slice, cut into halves, and serve. See above for more variation ideas.

Nutrition Facts : Calories 709 kcal, Carbohydrate 32 g, Protein 45 g, Fat 44 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 131 mg, Sodium 1587 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 25 g, ServingSize 1 serving

DINER-STYLE HOT TURKEY SANDWICHES



Diner-Style Hot Turkey Sandwiches image

For another great meal idea, reserve the leftover turkey and gravy to use in Rachael's Turkey Club Enchilada Casserole.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 26

1 stick softened butter
1/4 cup finely chopped fresh herbs, such as thyme, sage and parsley
2 boneless turkey breasts (2 1/2 to 3 pounds each)
2 large fresh bay leaves
Olive oil spray
Kosher salt and coarse black pepper
8 tablespoons butter
1/4 cup fresh herbs, such as thyme, sage and parsley, finely chopped
3 to 4 ribs celery with leafy tops, chopped
2 small apples, chopped
2 small to medium yellow onions, chopped
1 bay leaf
Salt and freshly ground black pepper
6 cups stuffing cubes, such as Pepperidge Farms
3 to 4 cups chicken stock
4 tablespoons butter
Coarse black pepper
3 tablespoons flour
3 cups turkey or chicken stock
About 1/4 cup Worcestershire sauce
1 egg yolk
1 round tablespoon Dijon mustard, optional
Salt
A couple cups stock, to reheat sliced turkey
Sliced good quality white or wheat bread
Chopped fresh parsley, garnish

Steps:

  • Preheat the oven to 325 degrees F.
  • For the turkey breasts:
  • Arrange a wire rack over a baking sheet. Combine the butter with the herbs. Loosen the skin on the turkey breasts and place the butter between the skin and breast meat, working out to the edges evenly. Place a bay leaf between the skin and meat. Spray the skin with olive oil, and sprinkle liberally with salt and pepper. Roast to 165 degrees internal temperature, about 1 hour. Remove and cover loosely with foil to cool back to room temp, reserving the drippings for the gravy. Then cover and store for a make-ahead meal, as well as another night's meal, such as the Turkey Club Enchilada Casserole.
  • For the stuffing:
  • Melt 6 tablespoons butter in large skillet over medium heat. Grease a casserole dish with 1 tablespoon of remaining butter, and reserve the rest to dot the top of the stuffing once it is in its casserole dish. To the melted butter, add the herbs, celery, apples, onions, bay leaf and some salt and pepper. Cook to tender, 15 to 20 minutes, stirring occasionally. Add the stuffing cubes and moisten with the stock until damp, but not wet. Fill the casserole dish and dot the top with butter. Cover and refrigerate to store.
  • For the gravy:
  • Melt the butter in a large skillet and season liberally with black pepper. Whisk in the flour until light golden in color. Then whisk in the stock and Worcestershire and simmer at low boil to thicken. Add any pan drippings from the roasted turkey breasts. Once the gravy lightly coats the back of a spoon, add a ladle of it to the egg yolk while beating with fork. Then add the yolk back to gravy to gloss it up, stir in. Add the mustard, if using. Add salt to taste. Cool and store.
  • To serve:
  • Preheat the oven to 375 degrees F. Place the rack in center of oven.
  • Bring the stuffing to room temp, then bake until crispy on top and hot through.
  • Reheat the gravy over medium heat, partially covered and stirring occasionally.
  • While the stuffing is in the oven and the gravy is reheating, heat up an additional couple cups of plain stock in a high-sided skillet. Thinly slice 1 turkey breast, removing the bay leaf when you get to it.
  • For each sandwich, very lightly toast a slice of bread and place on a dinner plate. Top the bread with a scoop of stuffing (I use an ice cream scoop). Set a few slices of turkey into broth to heat through. Arrange the turkey slices over the mound of stuffing. Liberally ladle the gravy over the top of the sandwich and garnish with chopped parsley. Save any leftover gravy for another meal, such as the Turkey Club Enchilada Casserole later in the week.

DELI TURKEY SANDWICH



Deli Turkey Sandwich image

Make and share this Deli Turkey Sandwich recipe from Food.com.

Provided by lszeligo

Categories     Lunch/Snacks

Time 5m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 7

2 slices wheat bread
4 slices turkey breast
1/2 cup spinach
1/2 medium tomatoes
1/8 medium onion
1 tablespoon light mayonnaise
1 tablespoon spicy brown mustard

Steps:

  • Build like a sandwich!

Nutrition Facts : Calories 213.3, Fat 7.2, SaturatedFat 1.2, Cholesterol 5.2, Sodium 643.4, Carbohydrate 32.1, Fiber 3, Sugar 5.5, Protein 5.6

TORTILLA TURKEY SANDWICHES



Tortilla Turkey Sandwiches image

"As my kids learned how to cook, this was always one of their favorite lunches to fix," says Leslie Heath in Salt Lake City, Utah. "We all love the creamy blend of flavors. The original recipe came from my husband, but I tweaked it a bit to make it even easier."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 9

4 ounces cream cheese, softened
2 tablespoons mayonnaise
1-1/2 teaspoons prepared pesto
4 flour tortillas (8 inches), room temperature
1 cup shredded lettuce
1/2 pound sliced deli smoked turkey
3/4 cup chopped tomato
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded Colby-Monterey Jack cheese

Steps:

  • In a small bowl, beat the cream cheese, mayonnaise and pesto until blended. Spread about 2 tablespoons over each tortilla. Layer with lettuce, turkey, tomato, olives and cheese; roll up. Secure with toothpicks.

Nutrition Facts :

HOT TURKEY SANDWICHES



Hot Turkey Sandwiches image

Make and share this Hot Turkey Sandwiches recipe from Food.com.

Provided by jellyko

Categories     Lunch/Snacks

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 4

1 lb deli turkey
30 ounces doesn't have to be exact turkey gravy or 30 ounces pork gravy
8 kaiser rolls or 8 hamburger buns
8 slices cheese (optional)

Steps:

  • Place gravy in skillet to warm.
  • Add turkey. simmer until heated through.
  • place on rolls. Can serve with cheese if desired.

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