Santa Fe Turkey Sandwich Recipes

SANTA FE TURKEY SANDWICH

Steps:

• Spread toast slices with aioli.
• Fill with remaining ingredients to make sandwich.

SANTA FE TURKEY CROSTINI

Steps:

• Preheat oven to 350 degrees F.
• Using a serrated knife cut baguette into 16 slices. Lightly spray both sides with olive oil cooking spray and place on baking sheets.
• Bake for 8 minutes, or until light golden brown. Remove from oven and let cool.
• Coat each crostini with Dietz & Watson™ Chipotle Mayo.
• Place 2 strips of turkey and provolone on top of crostini and top with a few pieces of avocado and tomato.
• Season with salt and pepper.

"MIND BLOWING" TURKEY SANDWICH

Steps:

• For the tomatoes: Preheat the oven to 400 degrees F.
• On a small rimmed baking sheet, spread the tomatoes, olive oil, salt, garlic and basil. Toss well to coat. Roast until the tomatoes are popped and beginning to brown, about 25 minutes. Allow to cool slightly.
• For the spread: Mix together the mayonnaise and mustard in a small bowl.
• For the sandwich: Lay out the bread and spread the mayonnaise-mustard mixture on each slice. Working 2 slices at a time, place 2 lettuce leaves on one slice and about 6 roasted tomatoes on the opposite slice. Ribbon 3 slices of turkey on the lettuce. Place the 2 halves together and secure with 2 toothpicks with a cornichon on each one. Continue with the remaining ingredients. Cut in half before serving.

SANTE FE CHRISTMAS TURKEY STUFFING

Steps:

• In a large heavy skillet cook the kielbasa over moderate heat, stirring, until it is browned and transfer it with a slotted spoon to a large bowl. In the fat remaining in the skillet cook the onions and the celery, stirring, until they are softened and add them to the bowl. In the skillet sauté the pecans in the remaining fat and the butter over moderately high heat, stirring, until they are golden and add the mixture to the bowl with the stuffing, the corn bread, the sage, the parsley, and the chilies. Add enough of the broth to moisten the stuffing to the desired consistency and let the stuffing cool completely. Makes about 14 cups, or enough to stuff a 12-to 16-pound turkey with plenty to cook separately for those who like their stuffing less sinfully rich.
• To Roast Peppers
• Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or boil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)

CAJUN TURKEY SANDWICH

Steps:

• Preheat oven to 325°F Remove roast from package; lightly pat with paper towels. Discard gravy packet or refrigerate for another use. Lift string netting and shift position on roast for easier removal after cooking.
• Place roast, skin side up, on flat roasting rack in 2-inch deep roasting pan. Spray roast with cooking spray. Bake 1-3/4 to 2 hours, or until meat thermometer inserted in center of roast reaches 170°F
• Let roast stand 10 minutes before removing string netting; carve into thin slices.
• Meanwhile, melt butter in medium skillet over medium heat. Add green and red peppers and onion; cook and stir 8 minutes, or until tender. Stir in hot sauce and celery seed. Remove from heat.
• Spread bottom halves of rolls evenly with mayonnaise. Top each of the bottoms with 1 slice cheese, 1/8 of the turkey and vegetables and top halves of rolls.

SANTA FE TURKEY SALAD

Steps:

• Toss all ingredients except lettuce, avocado and paprika.
• Serve salad on lettuce. Garnish with avocado. Sprinkle with paprika.