Grilled Hummus Turkey Sandwich Recipes

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GRILLED HUMMUS TURKEY SANDWICH



Grilled Hummus Turkey Sandwich image

I created this toasted sandwich last summer using homemade hummus and veggies from our garden. We really can't get enough! -Gunjan Gilbert, Franklin, Maine

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 6

1/2 cup hummus
4 slices whole wheat bread
4 ounces thinly sliced deli turkey
4 slices tomato
2 slices pepper jack cheese
4 teaspoons butter, softened

Steps:

  • Spread hummus on 2 bread slices; top with turkey, tomato, cheese and remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes per side.

Nutrition Facts : Calories 458 calories, Fat 23g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 1183mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 7g fiber), Protein 28g protein.

CREAMY HUMMUS AND SMOKED TURKEY SANDWICH



Creamy Hummus and Smoked Turkey Sandwich image

We love the idea of including hummus in kids lunches because it's basically a kid-friendly vegetable puree. Play around with different flavors and see which ones your child prefers.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 12

1 tablespoon Creamy Veggie Hummus, recipe follows
1 mini whole wheat bagel, toasted
3 baby spinach leaves
1 slice tomato
3/4 ounce smoked turkey (about 1 thin slice folded into quarters)
3 thin slices cucumber
4 ounces Neufchatel, room temperature
1/4 cup prepared hummus
4 sun-dried tomatoes, roughly chopped
1 small carrot, roughly chopped
1 small clove garlic
1 scallion, roughly chopped

Steps:

  • Spread the Creamy Veggie Hummus on the bottom half of the bagel, then top with the spinach leaves, tomato, turkey, cucumbers and the other half of the bagel. Wrap the sandwich in a paper towel and then aluminum foil.
  • Pulse Neufchatel, hummus, tomatoes, carrots, garlic and scallion in a food processor until fully mixed, but somewhat chunky. Transfer to a container. This spread will keep well in the refrigerator for about a week.

GRILLED HOT TURKEY SANDWICHES



Grilled Hot Turkey Sandwiches image

A quick and easy twist on grilled cheese! Great served with cole slaw and soup!

Provided by Mom22GreatKids

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 20m

Yield 4

Number Of Ingredients 7

4 tablespoons mayonnaise
2 tablespoons salsa
2 green onions, chopped
8 slices sourdough bread
½ pound deli-sliced turkey
4 slices pepperjack cheese
4 tablespoons butter

Steps:

  • Mix the mayonnaise, salsa, and green onions in a small bowl. Spread the seasoned mayonnaise evenly on each slice of bread. Layer the turkey and cheese on 4 of the slices. Top with remaining bread to make 4 sandwiches.
  • Melt 2 tablespoons butter in a large skillet over medium heat. Fry sandwiches in butter until lightly toasted. Add remaining butter to skillet, turn sandwiches over. Cook until the cheese is melted, and the bread is browned.

Nutrition Facts : Calories 515 calories, Carbohydrate 32.7 g, Cholesterol 89.1 mg, Fat 33.5 g, Fiber 1.5 g, Protein 21.7 g, SaturatedFat 14.8 g, Sodium 1373.1 mg, Sugar 2 g

GRILLED TURKEY CUBAN SANDWICHES



Grilled Turkey Cuban Sandwiches image

Grilled turkey breast, ham, cheese and pickles in a panini-style sandwich.

Provided by Butterball

Categories     Trusted Brands: Recipes and Tips     Butterball®

Time 2h15m

Yield 6

Number Of Ingredients 12

Non-stick cooking spray
1 (3 pound) Butterball® Boneless Breast of Turkey Roast, thawed
2 cloves garlic, peeled, sliced
1 tablespoon canola oil
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon coarsely ground black pepper
2 loaves Cuban, French or Italian bread (15 inches long)
¼ cup honey mustard
½ pound smoked ham
½ pound sliced Swiss cheese
12 sandwich-style dill pickle slices

Steps:

  • Spray cold grate of outdoor gas grill with cooking spray. Prepare grill for medium indirect heat.
  • Remove turkey from package. Dry with paper towels. Discard gravy packet or refrigerate for another use (within 2 - 3 days). Lift string netting and shift position on roast for easier removal after cooking. Cut small slits, at least 1 inch apart, over entire surface of turkey. Insert 1 garlic slice into each slit. Brush turkey with oil.
  • Combine cumin, salt and pepper. Sprinkle over turkey.
  • Place turkey on grill grate over drip pan. Cover grill with lid. Grill 1 1/4 to 1-3/4 hours, or until meat thermometer reaches 170 degrees F when inserted into center of roast. Remove from grill. Let stand 10 minutes.
  • Remove string netting. Cut half of the turkey into six 1/8-inch-thick slices. Set aside. Refrigerate unsliced turkey for another use.
  • Cut each bread loaf lengthwise in half. Then, cut each into 3 pieces (for 6 sandwiches). Spread the bottom half of each section with 2 teaspoons mustard. Top with the sliced turkey, ham, cheese and pickles. Cover with tops of bread loaves. Press sandwiches with hands to flatten. Tightly wrap individually in aluminum foil.
  • Place wrapped sandwiches on grill grate. Top each with heavy iron skillet or brick. Grill 3 to 5 minutes on each side, or until heated through.
  • Serve sandwiches warm, wrapped in aluminum foil.

Nutrition Facts : Calories 1066 calories, Carbohydrate 95.1 g, Cholesterol 202.4 mg, Fat 34.4 g, Fiber 4.8 g, Protein 91.6 g, SaturatedFat 12.9 g, Sodium 2711.5 mg, Sugar 7.8 g

GRILLED TURKEY SANDWICHES



Grilled Turkey Sandwiches image

I love this turkey sandwich recipe. Since I'm cooking for two nowadays, I enjoy being creative with simple meals. -Dollypearle Martin, Douglastown, New Brunswick

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 6

4 teaspoons cream cheese, softened
4 slices whole wheat or white bread
2 slices (1 ounce each) cheddar, Swiss or provolone cheese
4 thin slices cooked turkey
6 to 12 fresh spinach leaves
1 tablespoon butter, softened

Steps:

  • Spread cream cheese on two slices of bread. Layer cheese, turkey and spinach over cream cheese; top with remaining bread. Spread butter on top and bottom of sandwiches. Cook on both sides on a hot griddle or skillet until the bread is browned and cheese is melted. Serve immediately.

Nutrition Facts :

TURKEY SANDWICHES WITH RED PEPPER HUMMUS



Turkey Sandwiches With Red Pepper Hummus image

From the Dec/Jan 2008 issue of TOH, submitted by Marie Parker. I made a few changes to suit our preferences. You could also make this sandwich in a Panini maker.

Provided by berry271

Categories     Lunch/Snacks

Time 1h5m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 13

1 (15 ounce) can garbanzo beans (may also be labeled chickpeas)
1 roasted red pepper
1/3 cup mayonnaise
1 tablespoon lime juice
1 teaspoon minced garlic
1/2 teaspoon chili powder
1/4 teaspoon cumin
1 small red onion
1 medium tomatoes
2 tablespoons softened butter
8 slices rye bread
4 slices mozzarella cheese or 4 slices farmer cheese
8 slices cooked turkey

Steps:

  • Rinse and drain beans.
  • Chop pepper.
  • Combine beans, pepper, and next 5 ingredients (mayo through cumin) in a food processor or blender and process until smooth.
  • Transfer to a small dish, cover, and refrigerate for 1 hour.
  • Meanwhile, slice the onion and tomato.
  • Spread butter on one side of each slice of bread and prepared hummus (the garbanzo bean spread you just made) on the other side.
  • Heat a pan over medium high heat and place four slices of bread (butter side down) in the pan.
  • Top each slice of bread with one slice of cheese, 2 slices turkey, onion, tomato, and one slice remaining bread (hummus side down).
  • Grill for 2-3 minutes on each side or until bread is lightly browned and cheese is melted.

Nutrition Facts : Calories 521.5, Fat 22.2, SaturatedFat 9, Cholesterol 43.2, Sodium 1119.5, Carbohydrate 63.9, Fiber 9.2, Sugar 5.7, Protein 17.9

GRILLED TURKEY SANDWICH



Grilled Turkey Sandwich image

Grilled fresh tomatoes, pungent basil, and nutty Parmesan make up this sophisticatedturkey-paillard sandwich on a baguette.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 10

1/2 boneless turkey breast (1 3/4 pounds)
1 recipe Basic Marinade
1 sweet onion, cut in 1/4-inch-thick rounds
5 plum tomatoes, cut in 1/4-inch rounds
2 25-inch baguettes, halved lengthwise
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
2 ounces Parmesan, sliced paper thin
1 cup fresh basil leaves
1 bunch watercress, tough stems discarded

Steps:

  • Remove tenderloin from turkey; cut tender in half lengthwise. Cut breast into 1/2-inch-thick medallions. Cut open two sides of a resealable plastic bag. Place 1 medallion in bag; pound to 1/4-inch thickness with a meat pounder. Transfer to a nonmetal container. Repeat with remaining turkey. Add marinade. Chill for 2 hours.
  • Heat a grill or grill pan. Brush onion, tomatoes, and bread with oil. Season onion and tomatoes with salt and pepper. Grill onion until browned and soft, about 2 minutes per side. Set aside on a plate. Grill tomatoes without turning until lightly browned, about 2 minutes. Grill bread until just toasted, 1 to 2 minutes.
  • Remove turkey from marinade; season with salt and pepper. Grill until browned and cooked through,1 to 2 minutes per side. Layer bread with onion, turkey, Parmesan, basil, tomatoes, and watercress; top with remaining bread. Serve.

GRILLED VEG AND HUMMUS SANDWICH



Grilled Veg and Hummus Sandwich image

The combination of flavours in this sandwich is just super. You can use the vegetables hot or cold, either way tastes great. Created for the RSC#7.

Provided by -Sylvie-

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 15

1 small eggplant, thickly sliced
1/2 red bell pepper
1/2 yellow bell pepper
1 1/2 tablespoons olive oil
1/2 tablespoon thyme, freshly chopped
1/2 tablespoon basil, freshly chopped
2 tablespoons feta cheese, crumbled
0.5 (7 1/2 ounce) can garbanzo beans, drained, liquid reserved (chickpeas)
1 garlic clove, minced
1 tablespoon lemon juice
1 tablespoon tahini
1 tablespoon yoghurt
1/2 teaspoon ground cumin
1 pinch paprika
2 large crusty bread rolls, chiabatta works well

Steps:

  • Place the bell peppers under a medium grill/broiler skin side up for approx 5-10 minutes.
  • Remove when skins are charred and starting to blister.
  • Immediately place into a zip lock bag for about 5 minutes, now the skin should come off really easily.
  • Cut into chunky strips.
  • Meanwhile, in a small bowl combine the olive oil, thyme and basil.
  • Add the sliced eggplant and mix well so that the slices are coated.
  • Grill or griddle for approximately 10 minutes turning once.
  • For the hummus, combine the garbanzo beans, garlic, tahini, lemon juice, yoghurt, cumin and paprika in a blender and mix until smooth, if required add a little of the reserved liquid from the beans until you reach the desired consistency.
  • Slice your rolls, spread generously with hummus, cover with layers of the grilled peppers and eggplant and sprinkle with feta cheese.

Nutrition Facts : Calories 497.4, Fat 20.9, SaturatedFat 4.7, Cholesterol 13.6, Sodium 644.7, Carbohydrate 66.8, Fiber 14.9, Sugar 9.8, Protein 15.7

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