Roasted Turkey Sandwiches Recipes

DELI-STYLE ROAST TURKEY FOR SANDWICHES

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.

ROASTED TURKEY SANDWICHES

Steps:

• In small bowl, mix mayonnaise, basil and garlic powder. Spread on one side of each bread slice.
• Layer spinach, turkey and bell peppers on 4 slices of bread. Top with remaining bread.

ROASTED TURKEY SANDWICH WITH CREMINI AND TRUFFLE

Steps:

• For the brine: Combine the honey, salt, bay leaves, garlic, rosemary, thyme, red pepper flakes and 1 cup water in a large saucepot. Bring to a boil over medium-high heat. Turn off the heat and add the ice cubes. Place the turkey and brine into a 1-gallon resealable plastic bag. Refrigerate for 1 hour. Remove from the brine and pat dry with paper towels.
• For the herb-roasted turkey breast: Preheat the oven to 425 degrees F.
• Combine the garlic, parsley, rosemary, thyme, lemon zest, olive oil, salt and black pepper in a small mixing bowl and mix well. Rub the turkey all over with the herb-olive oil mixture to completely cover.
• Place the turkey in a large cast-iron skillet and roast for 15 minutes. Reduce the heat to 300 degrees F and cook until the internal temperature reaches 160 degrees F, 75 minutes to 90 minutes. Cover with foil if the turkey starts to get too dark. Let the turkey rest for 10 minutes. Reserve all the juices from the bottom of the skillet.
• Shred the turkey when cool enough to handle and reserve.
• For the grilled cremini mushrooms: Preheat a grill to high. Add the creminis, olive oil, thyme, salt and pepper to a medium mixing bowl and toss well to coat. Place the creminis on the grill and char on all sides, 4 to 5 minutes. Reserve the mushrooms.
• For the garlic butter: In a medium saucepan, combine the butter and garlic over medium heat and cook until the garlic becomes fragrant, 5 to 6 minutes. Add the parsley and mix well. Transfer to a small bowl and reserve.
• For the sandwiches: Increase the oven to 425 degrees F. In the same pan the turkey was roasted in, heat the flour and 2 tablespoons of the butter over medium heat, whisking together to make a roux. Cook, whisking often, for 5 minutes. Stir in the wine, then add the cremini mushrooms and chicken broth. Bring to a boil, reduce to a simmer and cook until the gravy is reduced by half, 12 to 15 minutes.
• Heat the remaining 2 tablespoons butter and shredded turkey in a large cast-iron pan over medium-high heat. Let the turkey crisp in the pan, 2 to 3 minutes. Lightly brush the rolls with the garlic butter and toast in the oven until golden brown, 6 to 8 minutes.
• Spoon 1 tablespoon black truffle paste on a roll. Top with 2 ounces of the sliced truffle gouda laid from end to end, a quarter of the crisped turkey and some arugula. Spoon 2 tablespoons of the gravy over the roasted turkey. Make 3 more sandwiches with the remaining ingredients. Serve immediately with extra gravy on the side.

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.

SEASONED TURKEY SANDWICHES

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water. Add the sugar, egg, shortening, salt, remaining 1-1/2 cups water and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into 12 pieces. Shape each into a ball. Place 3 in. apart on greased baking sheets. Brush with butter. Cover and let rise until doubled, about 30 minutes., Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool. , Meanwhile, combine the salt, garlic powder and pepper; rub over turkey. Place butter inside turkey cavity; tie drumsticks together. Prepare grill for indirect medium heat. Tuck wings under turkey and place with breast side up in a disposable roasting pan; place on grill rack. , Grill, covered, for 1 hour. If using a charcoal grill, add 10 briquettes to coals. Baste with pan drippings. Cover and grill 1-1/2 to 2 hours longer or until a thermometer reads 180°, adding 10 briquettes to maintain heat and brushing with pan drippings every 30 minutes. (Cover loosely with foil if turkey browns too quickly.) , Cover and let stand for 20 minutes before carving. Split buns in half; fill with sliced turkey. If desired, serve with toppings.

TOASTED TURKEY SANDWICHES

Steps:

• Place 1 slice each of turkey and ham on 6 bread slices. Top with remaining bread. In a shallow bowl, beat eggs and milk. Dip the sandwiches in egg mixture, turning to coat both sides. , In a large skillet over medium heat, melt butter. Brown sandwiches on both sides. In a small bowl, combine Miracle Whip and cranberry sauce. Serve with sandwiches.