Mini Turkey Pumpernickel Heros Recipes

PUMPERNICKEL TURKEY HERO

Pumpernickel Turkey Hero image

Thousand Island dressing lends flavor to each bite of this hearty turkey and Swiss sandwich. -Mildred Sherrer, Bay City, Texas

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1 loaf (1 pound) unsliced pumpernickel bread
1/3 cup Thousand Island salad dressing
6 lettuce leaves
2 medium tomatoes, sliced
3 slices red onion, separated into rings
6 slices Swiss cheese
1 package (12 ounces) thinly sliced deli turkey

Steps:

Cut bread in half horizontally; spread salad dressing over cut sides. On the bottom half, layer the lettuce, tomatoes, onion, half of the cheese and half of the turkey. Top with remaining cheese and turkey. Replace bread top. Cut into wedges.

Nutrition Facts : Calories 401 calories, Fat 15g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 1378mg sodium, Carbohydrate 43g carbohydrate (7g sugars, Fiber 6g fiber), Protein 22g protein.

TURKEY PASTRAMI ON PUMPERNICKEL

Turkey Pastrami on Pumpernickel image

Provided by Guy Fieri Bio & Top Recipes

Categories main-dish

Time P7DT2h20m

Yield 4 sandwiches

Number Of Ingredients 19

Ingredients

3 cups water
1/4 cup dark brown sugar
1/4 cup kosher salt
1/4 cup juniper berries, crushed
1/4 cup freshly cracked black peppercorns
8 cloves garlic, smashed
Pinch red pepper flakes
1 (5-pound) fresh bone-in turkey breast
1/2 cup juniper berries
1/4 cup black peppercorns
1/4 cup dark brown sugar
1 teaspoon red pepper flakes
1 cup hickory chips
8 pieces pumpernickel or dark rye bread
2 tablespoons mayonnaise
1/2 red onion, sliced very thin
2 tomatoes, ends trimmed, sliced in 8 (1/4-inch) slices
4 romaine lettuce leaves, trimmed
2 tablespoons stone-ground mustard

Steps:

For the brine: In a medium saucepan, bring to a boil all ingredients except the turkey. Simmer until sugar and salt are dissolved. Let cool completely. Double a one gallon re-sealable bag and fill with brine. Add turkey, seal bags and place in a shallow pan in the refrigerator for 5 to 7 days. (Just in case of leaking, check occasionally.) Remove breast from brine and rinse and dry well.
For the rub: Pulse all the ingredients in a spice grinder or food processor until it becomes a coarse paste. Rub mixture all over turkey breast. Wrap tightly in plastic wrap and refrigerate resting in a bowl for 24 hours.
To cook: Soak the chips submerged in water for 15 minutes. Place oven rack to position 4 inches below broiler. Preheat broiler on high. Drain chips and place in a 2 pound aluminum loaf pan. Broil the chips for 5 minutes, stir broil another 2 minutes. Remove to lower third of oven. Preheat oven to 250 degrees F. Place turkey skin side up in a pan fitted with a roasting rack. Place oven rack used to broil the chips in to the center of oven and roast turkey above smoking chips for one hour.
Increase the heat to 325 degrees F if convection, 350 degrees F if standard oven. Carefully turn over and continue to roast until internal temperature reaches 160 degrees F, another 1 hour 20 minutes.
Remove turkey from oven. Cover loosely with foil and cool.
To make the sandwich: Slice pastrami very thin. Toast bread. Spread mayonnaise on 1 piece, layer pastrami, onions, tomato and lettuce on top. Spread mustard on the other piece of toast. Place on top and cut it in half diagonally. Repeat with remaining ingredients.

MINI-HEROS

Mini-Heros image

Provided by Food Network

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 dozen hot dog rolls
1 package cocktail franks
1 pound sliced cold cuts (combination of turkey, salami, bologna, and ham)
1/2 pound sliced Swiss cheese
1/2 pound sliced monterey jack
3 tomatoes, thinly sliced
1 cucumber, peeled and sliced
1 head iceberg lettuce, shredded
1 cup prepared tuna salad
1 cup prepared egg salad
1 cup Sauteed onions
Mayonnaise, mustard, and ketchup, for garnish

Steps:

Slice hot dog rolls in 1/2 if necessary. Flatten rolls "slightly". Be creative and fill with your favorite ingredients. There are no rules here. Have fun!

MINI PUMPERNICKEL GRILLED-CHEESE AND PICKLE SANDWICHES

Mini Pumpernickel Grilled-Cheese and Pickle Sandwiches image

From the Netherlands, these sound scrumptious, either for lunch or as appetizers. They may need more cooking time. Note: To cook large batches for a party, assemble the sandwiches a few hours before cooking and chill them on a baking sheet, wrapped in plastic wrap. Before serving, brush melted butter onto the outsides of the sandwiches and broil on a baking sheet, turning once. From Sunset magazine, May 2007. Posted for ZWT 2010.

Provided by Scoutie

Categories Lunch/Snacks

Time 21m

Yield 12 sandwiches, 4-6 serving(s)

Number Of Ingredients 5

Ingredients

24 slices cocktail-size pumpernickel bread
4 ounces aged gouda cheese, sliced thin (such as Winchester Sharp)
2 dill pickles, sliced thin or 2 about 1 cup dill pickle slices, blotted dry with paper towels
1/8 lb thin-sliced smoked ham, cut to fit on pumpernickel slices
3 tablespoons unsalted butter

Steps:

On each of 12 slices of bread, arrange a layer of gouda slices, cover with a layer of pickle slices, and top with a slice of ham.
Top ham with another slice or two of cheese and cover with a piece of bread.
Divide butter between two large frying pans and heat over medium heat until butter melts and foam subsides.
Divide sandwiches between pans and cook, turning once, until cheese is melted and each side is crisp, about 3 minutes per side.
Cut sandwiches in half diagonally and serve immediately.