SAVORY TURKEY & ARTICHOKE SANDWICH
Crispy bacon and a creamy artichoke mixture make delicious fixings for these hearty turkey breast sandwiches.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Heat broiler.
- Combine first 5 ingredients.
- Place bottom halves of buns in shallow pan; cover with turkey and artichoke mixture.
- Broil 5 min. or until heated through; cover with bacon and tops of buns.
Nutrition Facts : Calories 300, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 1160 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 21 g
TURKEY AND ARTICHOKE STUFFED SHELLS WITH ARRABBIATA SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time P1DT1h45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.
- Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.
- In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.
- To stuff the shells, cover the bottom of a 9-by-13-by-2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.
- To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)
- 2 tablespoons extra-virgin olive oil
- 6 ounces sliced pancetta, coarsely chopped
- 2 teaspoons crushed red pepper flakes
- 2 garlic cloves, minced
- 5 cups jarred or fresh marinara sauce
- Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.
SMOKED TURKEY AND CREAMY ARTICHOKE SANDWICHES
Turkey, lettuce and veggies layered between bread slices flavored with artichoke dip makes creamy sandwiches ready in 10 minutes.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- On each of 4 slices bread, spread 2 tablespoons artichoke dip. Layer each with turkey, onion, tomato, lettuce and remaining bread.
Nutrition Facts : Calories 260, Carbohydrate 30 g, Cholesterol 35 mg, Fat 1/2, Fiber 3 g, Protein 16 g, SaturatedFat 3 1/2 g, ServingSize 1 Sandwich, Sodium 1230 mg, Sugar 6 g, TransFat 0 g
SWEET AND SAVORY TURKEY PANINI
Provided by Aaron McCargo Jr.
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Fill a pot with 2-inches of canola oil and heat it to 375 degrees F. Preheat the oven to 400 degrees F.
- Arrange the bacon on a sheet tray with a rack. Brush the bacon with even amounts of maple syrup. Bake until crisp, about 18 to 22 minutes. Remove the bacon from the oven to a paper towel lined platter. Set aside.
- Combine the flour, cayenne, and salt and pepper, to taste, in a medium-sized bowl. Add the sliced shallots and toss the shallots in the flour to coat evenly. Shake off excess flour. Working in 2 batches, fry the shallots until crisp, about 2 to 3 minutes. Remove them to a paper towel lined platter and sprinkle with salt. Set aside.
- In a small bowl, mix together the mayonnaise, chipotles, adobo sauce, cilantro, lemon and garlic until well combined. Season with salt and pepper, to taste. Set aside.
- Slice the turkey breast into 1/4-inch slices. Lay the bread out on a large cutting board. Spread chipotle mayonnaise on each slice of bread. Top each slice of bread with a slice of smoked Cheddar and a couple slices of bacon. Sprinkle some crispy shallots on 3 slices of bread. Put a few slices of turkey on top of the onions. Sprinkle some additional shallots on the turkey. Form 3 sandwiches and spread each sandwich with a little melted butter. Put the sandwiches in a large skillet over medium heat. Cook, pressing down the sandwich with a spatula, for 3 to 4 minutes on each side. Remove the sandwiches from the pan and serve.
PANERA BREAD'S TURKEY ARTICHOKE PANINI
This is my favorite sandwich at Panera so I was happy to find the recipe and share! It's a terrific way to use up leftover spinach artichoke dip, or an excuse to make some up...try Recipe#277769 or Recipe#243807 to cut out some of the fat.
Provided by FLKeysJen
Categories Lunch/Snacks
Time 20m
Yield 4 turkey artichoke paninis, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat panini grill to medium temperature. In a medium sauce pan, sauté diced red onion in olive oil until transparent. Add balsamic vinegar and salt and pepper to taste.
- Slice the loaf of pesto focaccia into two semi-circles, and halve each semi-circle. Layer the turkey onto the bottom halves of the focaccia bread, and spread spinach artichoke mix over turkey. Layer sautéed onions, asiago/parmesan blend and tomato slices. Close face of panini with the top halves of focaccia bread.
- Add panini to preheated grill and press lightly. Grill 5 minutes on medium or until the cheese begins to melt and there are grill marks on the focaccia bread.
- Serve hot with chips or your favorite soup!
Nutrition Facts : Calories 133.1, Fat 8, SaturatedFat 1.8, Cholesterol 38.6, Sodium 39.2, Carbohydrate 2.8, Fiber 0.7, Sugar 1.6, Protein 12
EASY HOT TURKEY SANDWICHES
My mom made these turkey sandwiches as far back as I can remember...and I still make them often today. You'll love their fast-to-fix convenience.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Spread each slice of toast with 1 teaspoon butter. Place toast in a shallow baking pan. Top with the turkey, cheddar cheese, two bacon strips and tomato if desired. Sprinkle with Parmesan cheese. , Broil 5 in. from the heat for 3-4 minutes or until cheddar cheese is melted.
Nutrition Facts :
OPEN FACED SAVORY HOT TURKEY SANDWICHES
I was surprised I hadn't shared this recipe yet. We have this several times a year. Though it calls for sliced cooked turkey I usually use deli turkey sliced for sandwiches. You can use packaged. turkey gravy mix prepared directly in the skillet. Easily doubles, we love poultry seasoning so I always add more than whats listed.
Provided by lets.eat
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet melt the butter, add the vegetables with the poultry seasoning.
- Cover and simmer, stirring occasionally 10 minutes or until the vegetables are tender.
- Stir in the gravy, heat to boiling.
- Add the turkey. Heat through.
- Arrange turkey and gravy on the toast.
Nutrition Facts : Calories 627.5, Fat 33.6, SaturatedFat 17.8, Cholesterol 150.3, Sodium 1472.1, Carbohydrate 38.1, Fiber 3.1, Sugar 4.8, Protein 41.8
AWESOME TURKEY SANDWICH
A fantastic sandwich with sliced turkey, guacamole, toasted whole wheat bread, fresh tomato, lettuce, bean sprouts, yellow mustard and light mayo. For cheese lovers, Colby-Jack makes a great addition as well. No one I know can resist this one!
Provided by FORTUNATEPASS
Categories Meat and Poultry Recipes Turkey Breasts
Time 10m
Yield 1
Number Of Ingredients 10
Steps:
- Spread mayonnaise on one slice of toast, then spread mustard on the other. Arrange the sliced turkey on one side. Spread guacamole over the turkey. Pile on the salad greens, bean sprouts, avocado and cheese. Finish with tomato slices, then place the remaining slice of toast on top.
Nutrition Facts : Calories 804.2 calories, Carbohydrate 41.4 g, Cholesterol 124.2 mg, Fat 56.6 g, Fiber 8.8 g, Protein 37.9 g, SaturatedFat 24.7 g, Sodium 1987.9 mg, Sugar 2.8 g
SKINNY TURKEY-ARTICHOKE PANINI
Gobble away guilt-free on these super-easy turkey-artichoke paninis, with 62% less fat than the original recipe.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- Heat closed contact grill or panini maker for 5 minutes.
- Place artichoke hearts on paper towels; pat dry. Coarsely chop artichoke hearts.
- In small bowl, mix artichoke hearts, spreadable cheese and spinach. Spread mixture on 2 bread slices. Top with bell peppers, turkey and shredded cheese. Top with remaining bread slices. Spray both sides of sandwiches with cooking spray.
- When grill is heated,* place sandwiches on grill. Close grill; cook 3 to 5 minutes or until bread is toasted and cheese is melted.
Nutrition Facts : ServingSize 1 Sandwich, TransFat 1 g
SAVORY TURKEY SANDWICH
Here's a better-for-you turkey sandwich full of tasty peppers, lemon-pepper flavor and the satisfying crunch of crispy romaine lettuce.
Provided by My Food and Family
Categories Home
Time 10m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Mix mayo and seasonings until blended; spread onto cut sides of rolls.
- Fill with remaining ingredients.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
TOASTED ARTICHOKE SANDWICHES
Looking for a delicious meatless supper? You've found it with these quick-and-easy sandwiches! -Teri Lange, Schaumburg, Illinois
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute the artichokes, pepper and onion in oil until tender; stir in cheese. Remove from the heat., In a food processor, combine mayonnaise and tomatoes; cover and process until finely chopped., Spread four bread slices with half of the mayonnaise mixture; layer with a spinach leaf, artichoke mixture and remaining spinach. Spread remaining bread with mayonnaise mixture; place on top. Butter outsides of sandwiches., On a griddle, toast sandwiches for 2-3 minutes on each side or until bread is lightly browned.
Nutrition Facts : Calories 523 calories, Fat 35g fat (13g saturated fat), Cholesterol 48mg cholesterol, Sodium 1053mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 3g fiber), Protein 14g protein.
FRIED ARTICHOKE SANDWICH
The battered and fried artichokes in this vegan sandwich recipe have a satisfying crunch and a kind of buttery and tangy bite to them that you're going to love.
Provided by Lauren Toyota
Categories Sandwich Vegetarian Vegan Artichoke Spring Summer Lunch Dinner Deep-Fry Fry Pickles Soy Free Tree Nut Free
Yield 4 sandwiches
Number Of Ingredients 18
Steps:
- To make the cabbage slaw, combine the purple cabbage with 1 tablespoon of the jalapeño ranch and all the lime juice in a mixing bowl. Set aside in the fridge while you prepare the fried artichokes.
- To make the fried artichokes, in a deep fryer or in a large heavy- bottom pot with a thermometer attached heat the fryer oil to 360°F. If using a pot, it should be around a third full of oil. Set aside a large baking sheet with a wire rack on top to place the fried artichokes on. Do not rest them on paper towels as they will become soggy.
- Drain the artichoke hearts from the can or jar and cut them in half if they're whole. Gently squeeze out any excess water from the artichoke pieces by patting between paper towels or with a clean tea towel so that the artichokes aren't super wet.
- To a large mixing bowl, add ½ cup of the gluten-free flour. In another large mixing bowl, whisk together the remaining ¾ cup of the flour, the cornstarch, sea salt, black pepper, smoked paprika, garlic powder, and cayenne.
- Once the oil is to temperature, add 1 cup of the club soda to the flour mixture to start and gently whisk until combined. Add more club soda as needed to ensure the batter is loose enough to dip and dredge the artichokes but thick enough that it sticks and doesn't run right off too much. (The amount of liquid varies, as I find gluten-free flours to have varying hydration levels.) Use one hand to coat 4 or 5 artichoke halves in the flour dredge and then coat one piece at a time in the liquid batter. Lift each piece from the batter and let the excess drip off. Quickly place the battered artichokes directly in the hot oil and fry the first batch for 4 to 6 minutes, until crispy and golden brown.
- Use a slotted spoon or a pair of tongs to place the artichokes onto the wire rack, and continue frying in batches.
- To make the sandwiches, lightly toast the buns. Spread the remain- ing jalapeño ranch on the inside of the top and bottom buns. Add the purple cabbage slaw to the bottom bun and top with pickles, 4 or 5 fried artichoke pieces, and the top bun.
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