COSTCO TURKEY AND PROVOLONE SANDWICH
Provided by Laura
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- In a bowl, combine the pesto and mayo until well blended.
- Place the torta rolls halves, cut side up on a large baking sheet.
- Spread a spoonful of the pesto mixture on the cut side of each of the torta roll halves.
- Place two slices of the turkey on the bottom halves of the rolls.
- On the top half of the rolls, place two tomato slices on each followed by a few red onion rings. Then top with a slice or provolone.
- Place in the oven on the baking sheet and bake for 10 minutes until the cheese has melted.
- Then place on broil and broil for a just a bit to get the cheese bubbly and a little brown.
- Put each of the turkey halves with the veggie halves and enjoy.
A GRILLED ROASTED TURKEY & PROVOLONE SANDWICH
What a lovely surprise this sandwich is. Not only does it taste great, it is really quick and easy to make. Make sure to use the chutney it adds a nice depth to the overall flavor of the sandwich.
Provided by Baby Kato
Categories Lunch/Snacks
Time 10m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 10
Steps:
- Spread the mayonnaise on the two slices of bread.
- Add the tomato slices and sprinkle with salt and ground pepper.
- Next add the sliced basil over the tomato.
- Now add the turkey slices.
- Add the mango chutney to one of the slices of cheese, then top with the other slice.
- Lastly you will add the cheese slices over top of the turkey meat.
- Top with your remaining slice of bread and lightly butter, both sides.
- Place in a medium low pan and fry until golden brown.
PROVOLONE 'N' TURKEY SANDWICHES
Rye bread complements the other flavors in this super-easy sandwich from Lynne Miess of New Port Richey, Florida. You can substitute regular deli turkey for the peppered turkey, if you wish.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Spread two bread slices with mustard. Layer with cheese, spinach, turkey and red pepper. Top with remaining bread. Spread outsides of sandwiches with butter. , In a large skillet over medium heat, toast sandwiches for 3 minutes on each side or until cheese is melted.
Nutrition Facts : Calories 406 calories, Fat 18g fat (10g saturated fat), Cholesterol 65mg cholesterol, Sodium 1505mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 5g fiber), Protein 26g protein.
SMOKED TURKEY SANDWICHES WITH SPICY AIOLI
Provided by Valerie Bertinelli
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Place the ciabatta rolls on a rimmed baking sheet with the cut side facing upwards. Bake until lightly toasted, 7 to 10 minutes.
- Arrange the bread, toasted side up, on a work surface and divide the spicy aioli on all the halves evenly. On each of the bottom halves place 1 slice of cheese, ripping in half if necessary to make the cheese fit the bread. On top of the cheese, layer the peppers, followed by the turkey. Divide the basil evenly on each of the top halves, pressing slightly to adhere to the aioli. Place the tops of the sandwiches on, then cut the sandwiches diagonally and serve.
- Whisk together the mayonnaise, chili paste and ¼ teaspoon salt in a small bowl. Refrigerate aioli until ready to assemble the sandwiches.
TURKEY AND PROVOLONE SANDWICHES
Hoagie rolls baked with slices of turkey and provolone cheese and a mushroom/onion saute mixture, then topped with olives, tomato and lettuce. This is a favorite meal with my family. I make it using the turkey and cheese from our local grocery store deli. Note: If desired, spread mustard and mayonnaise on top half of bread before completing sandwich.
Provided by Jennifer Gatlin
Categories Turkey Sandwiches
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Melt butter in a small skillet over medium heat. Saute mushrooms and onion until tender; set aside. Place bottom halves of bread on a lined cookie sheet. Top each with 1 to 2 slices turkey, mushroom/onion mixture, and 1 to 2 slices cheese.
- Bake in preheated oven for about 5 minutes, or until cheese is melted. Remove from oven and top each sandwich with olives, tomato and lettuce. Place top half of bread on each sandwich and serve.
Nutrition Facts : Calories 576.3 calories, Carbohydrate 40.9 g, Cholesterol 87.9 mg, Fat 29.2 g, Fiber 3.1 g, Protein 39.7 g, SaturatedFat 16.4 g, Sodium 1939.1 mg, Sugar 5.4 g
PROVOLONE TURKEY SANDWICHES
Make and share this Provolone Turkey Sandwiches recipe from Food.com.
Provided by Jolene Green
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bake garlic bread according to package directions.
- Layer with turkey, spinach, red peppers and cheese.
- Bake 3-4 minutes longer or until cheese is melted.
- Cut into serving size pieces.
Nutrition Facts : Calories 231.8, Fat 10.9, SaturatedFat 4.9, Cholesterol 81.7, Sodium 1612.3, Carbohydrate 10.7, Fiber 1, Sugar 5.5, Protein 22.9
TURKEY AND PROVOLONE SANDWICHES
Hoagie rolls baked with slices of turkey and provolone cheese and a mushroom/onion saute mixture, then topped with olives, tomato and lettuce. This is a favorite meal with my family. I make it using the turkey and cheese from our local grocery store deli. Note: If desired, spread mustard and mayonnaise on top half of bread before completing sandwich.
Provided by JENNIFER GATLIN
Categories Turkey Sandwiches
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Melt butter in a small skillet over medium heat. Saute mushrooms and onion until tender; set aside. Place bottom halves of bread on a lined cookie sheet. Top each with 1 to 2 slices turkey, mushroom/onion mixture, and 1 to 2 slices cheese.
- Bake in preheated oven for about 5 minutes, or until cheese is melted. Remove from oven and top each sandwich with olives, tomato and lettuce. Place top half of bread on each sandwich and serve.
Nutrition Facts : Calories 576.3 calories, Carbohydrate 40.9 g, Cholesterol 87.9 mg, Fat 29.2 g, Fiber 3.1 g, Protein 39.7 g, SaturatedFat 16.4 g, Sodium 1939.1 mg, Sugar 5.4 g
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