Toasted Turkey Sandwiches Recipes

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TOASTED TURKEY SANDWICHES



Toasted Turkey Sandwiches image

"This makes a yummy supper garnished with dill or sweet pickles," writes Patty Kile of Elizabethtown, Pennsylvania. She often adds a slice of American or cheddar cheese for another flavor.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 9

6 thin slices cooked turkey
6 thin slices fully cooked ham
12 slices buttered French bread (1/2 inch thick)
2 large eggs, lightly beaten
1/2 cup 2% milk
2 tablespoons butter
1/2 cup mayonnaise
1/2 cup Miracle Whip
1/3 cup whole-berry cranberry sauce

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.

Nutrition Facts : Calories 300 calories, Fat 17g fat (5g saturated fat), Cholesterol 110mg cholesterol, Sodium 799mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 1g fiber), Protein 14g protein.

ROASTED TURKEY SANDWICHES



Roasted Turkey Sandwiches image

A special garlic-basil mayo dresses up a cool turkey sandwich.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 10m

Yield 4

Number Of Ingredients 7

1/3 cup mayonnaise or salad dressing
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1/4 teaspoon garlic powder
8 slices sourdough bread, 1/2 inch thick
8 large spinach leaves
1/2 lb sliced oven roasted turkey breast
1/2 cup chopped drained roasted red bell peppers (from 7-oz jar)

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.

Nutrition Facts : Calories 420, Carbohydrate 40 g, Cholesterol 55 mg, Fat 2, Fiber 3 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Sandwich, Sodium 580 mg, Sugar 3 g, TransFat 1/2 g

ROASTED TURKEY SANDWICH



Roasted Turkey Sandwich image

Provided by Food Network

Categories     main-dish

Time 3h20m

Yield 6 servings

Number Of Ingredients 10

1 (8-pound) turkey
Cooking spray
1/2 pound unsalted butter, softened, divided
10 stems cilantro
10 thyme sprigs
Sea salt and freshly cracked black pepper
12 slices Tuscan bread
Mayonnaise
Tomatoes, sliced
Pea greens

Steps:

  • Preheat the oven to 325 degrees F.
  • Put the turkey in a roasting pan that has been sprayed with cooking spray. Rub 1/4 pound of the softened butter under the skin, then insert the cilantro and thyme sprigs, being careful not to break the skin. Rub the remaining butter on the outside of the skin and then sprinkle with salt and pepper, to taste. Roast the turkey for 2 1/2 hours.
  • Remove the turkey from the oven to a cutting board and let rest for 30 minutes. Carve the turkey into slices. Toast the bread and build the sandwiches using mayonnaise, turkey, sliced tomatoes and pea greens.

"MIND BLOWING" TURKEY SANDWICH



Provided by Giada De Laurentiis

Time 35m

Yield 4 sandwiches

Number Of Ingredients 11

1 pint grape tomatoes
2 tablespoons olive oil
1/4 teaspoon kosher salt
2 cloves garlic, smashed and peeled
2 sprigs fresh basil, torn
1/2 cup mayonnaise
1/4 cup whole-grain mustard
8 slices rye bread
8 small leaves butter lettuce
8 ounces thinly sliced roasted turkey breast
8 cornichon pickles

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.

TOASTED TURKEY AND BACON SANDWICHES



Toasted Turkey and Bacon Sandwiches image

Upgrade your typical BLT with this grilled version, jazzed up with turkey and melted Cheddar cheese. Prepared dressing and cooked turkey breast make it go together fast.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 4

Number Of Ingredients 8

2 tablespoons mayonnaise
1 tablespoon ranch dressing
8 slices soft Italian bread (about 1/2 inch thick)
4 oz shaved cooked turkey breast (from deli)
4 slices cooked bacon, halved
4 slices tomato, halved
2 slices (1 oz each) Cheddar cheese, halved
2 tablespoons butter or margarine, softened

Steps:

  • In small bowl, mix mayonnaise and dressing. Spread on one side of each slice of bread. Top each of 4 bread slices with turkey, bacon, tomato, cheese and remaining bread slices, mayonnaise mixture side down.
  • Spread butter on one side of each sandwich. In 12-inch skillet, place sandwiches, butter side down. Spread butter over top of each sandwich. Cover; cook over medium-low heat 6 to 8 minutes or until bottoms are golden brown.
  • Turn sandwiches; cover and cook 5 to 6 minutes longer or until bottoms are golden brown and cheese is melted.

Nutrition Facts : Calories 370, Carbohydrate 22 g, Cholesterol 65 mg, Fat 3, Fiber 1 g, Protein 19 g, SaturatedFat 9 g, ServingSize 1 Sandwich, Sodium 630 mg, Sugar 1 g, TransFat 1 g

GRILLED TURKEY SANDWICHES



Grilled Turkey Sandwiches image

I love this turkey sandwich recipe. Since I'm cooking for two nowadays, I enjoy being creative with simple meals. -Dollypearle Martin, Douglastown, New Brunswick

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 6

4 teaspoons cream cheese, softened
4 slices whole wheat or white bread
2 slices (1 ounce each) cheddar, Swiss or provolone cheese
4 thin slices cooked turkey
6 to 12 fresh spinach leaves
1 tablespoon butter, softened

Steps:

  • Spread cream cheese on two slices of bread. Layer cheese, turkey and spinach over cream cheese; top with remaining bread. Spread butter on top and bottom of sandwiches. Cook on both sides on a hot griddle or skillet until the bread is browned and cheese is melted. Serve immediately.

Nutrition Facts :

GRILLED HOT TURKEY SANDWICHES



Grilled Hot Turkey Sandwiches image

A quick and easy twist on grilled cheese! Great served with cole slaw and soup!

Provided by Mom22GreatKids

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 20m

Yield 4

Number Of Ingredients 7

4 tablespoons mayonnaise
2 tablespoons salsa
2 green onions, chopped
8 slices sourdough bread
½ pound deli-sliced turkey
4 slices pepperjack cheese
4 tablespoons butter

Steps:

  • Mix the mayonnaise, salsa, and green onions in a small bowl. Spread the seasoned mayonnaise evenly on each slice of bread. Layer the turkey and cheese on 4 of the slices. Top with remaining bread to make 4 sandwiches.
  • Melt 2 tablespoons butter in a large skillet over medium heat. Fry sandwiches in butter until lightly toasted. Add remaining butter to skillet, turn sandwiches over. Cook until the cheese is melted, and the bread is browned.

Nutrition Facts : Calories 515 calories, Carbohydrate 32.7 g, Cholesterol 89.1 mg, Fat 33.5 g, Fiber 1.5 g, Protein 21.7 g, SaturatedFat 14.8 g, Sodium 1373.1 mg, Sugar 2 g

OPEN-FACED HOT TURKEY SANDWICHES



Open-Faced Hot Turkey Sandwiches image

Sometimes life requires an open-faced turkey sandwich with gravy and mashed potatoes, alongside a glop of cranberry sauce. It is neither a Thanksgiving meal nor a Christmas one, but simply a low-fi American reminder of diners and TV dinners and blankets and comfort itself: soft meat and rich, salty gravy over tight-crumbed bread, with buttery mash and a tang of cranberry. My recipe calls for roasting buttered turkey thighs in the oven while the potatoes were cooking, skin-side down to crisp the skin and allow the fat to render into the pan, creating sticky bits of fond you'll use to build a base for gravy. Pile the sliced meat onto lightly toasted bread, drench it with gravy and serve alongside the potatoes and peas. Adding canned cranberry sauce, in this application, is no sin.

Provided by Sam Sifton

Categories     sandwiches, main course

Time 1h15m

Yield 2 servings

Number Of Ingredients 11

2 turkey thighs
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper to taste
1 tablespoon chopped fresh sage
1 tablespoon lemon zest
1 cup dry white wine
2 to 3 cups turkey or chicken stock
4 tablespoons instant flour, or all-purpose flour
2 tablespoons cream, milk or half-and-half
2 slices bread of your choosing, traditionally white sandwich bread
Buttered peas, mashed potatoes and cranberry sauce, for serving

Steps:

  • Remove turkey and butter from the refrigerator an hour or so before cooking, so that they are approaching room temperature when the turkey goes into the oven.
  • Heat oven to 400. Rub turkey with butter, using your fingers to slide butter under the skin. Season the turkey with salt, pepper, sage and lemon zest.
  • Place turkey thighs, skin-side down, into a cast-iron skillet or medium-size oven-safe gratin pan, and roast in the oven for 30 minutes. Turn turkey thighs over, add the wine to the pan or skillet and continue roasting for another 30 minutes or so, basting occasionally, until the turkey is cooked through, golden and crisp, and an instant-read thermometer inserted in the turkey's thickest part reads in the neighborhood of 165 degrees. Remove turkey thighs from the pan, and allow to rest on a cutting board while you make the gravy.
  • Heat the stock in a small pot. Drain off all but four tablespoons of the fat in the pan or gratin dish. Place pan or dish over low heat on the stove, and whisk the flour into it to make a roux. Stir the roux for 3 to 4 minutes, and then slowly start to add the stock to it, whisking as you do, until the mixture is smooth. Cook, continuing to stir, until the gravy has thickened, approximately 8 to 10 minutes. Add the cream, milk or half-and-half, stir and allow the gravy to thicken again, 2 to 3 minutes more. Season to taste with salt and pepper.
  • To make the sandwiches, carve meat and skin from the turkey thighs, and assemble two separate piles. Toast the bread, and lay one slice on each plate. Put a pile of the meat on each piece of toast, spreading it across the surface of the bread. Absolutely drench each sandwich with the gravy, and serve alongside buttered peas, mashed potatoes and a dollop of cranberry sauce. For this application, canned cranberry sauce is, by etiquette, required.

GRILLED TURKEY SANDWICH



Grilled Turkey Sandwich image

Grilled fresh tomatoes, pungent basil, and nutty Parmesan make up this sophisticatedturkey-paillard sandwich on a baguette.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 10

1/2 boneless turkey breast (1 3/4 pounds)
1 recipe Basic Marinade
1 sweet onion, cut in 1/4-inch-thick rounds
5 plum tomatoes, cut in 1/4-inch rounds
2 25-inch baguettes, halved lengthwise
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
2 ounces Parmesan, sliced paper thin
1 cup fresh basil leaves
1 bunch watercress, tough stems discarded

Steps:

  • Remove tenderloin from turkey; cut tender in half lengthwise. Cut breast into 1/2-inch-thick medallions. Cut open two sides of a resealable plastic bag. Place 1 medallion in bag; pound to 1/4-inch thickness with a meat pounder. Transfer to a nonmetal container. Repeat with remaining turkey. Add marinade. Chill for 2 hours.
  • Heat a grill or grill pan. Brush onion, tomatoes, and bread with oil. Season onion and tomatoes with salt and pepper. Grill onion until browned and soft, about 2 minutes per side. Set aside on a plate. Grill tomatoes without turning until lightly browned, about 2 minutes. Grill bread until just toasted, 1 to 2 minutes.
  • Remove turkey from marinade; season with salt and pepper. Grill until browned and cooked through,1 to 2 minutes per side. Layer bread with onion, turkey, Parmesan, basil, tomatoes, and watercress; top with remaining bread. Serve.

TOASTED TURKEY AND BACON SANDWICHES



Toasted Turkey and Bacon Sandwiches image

These are are wonderful comfort food that can be prepared for lunch or dinner with a side salad or soup...... The dressing gives this sandwich a kick and if you used sharp cheddar instead of regular it would be that much better...... I adapted this recipe from the Pillsbury 2008 Annual Recipes Cookbook

Provided by gertc96

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons mayonnaise
1 tablespoon ranch dressing
8 slices soft Italian bread (about 1/2 in. thick)
4 ounces deli turkey (shaved from deli)
4 slices bacon, cooked and halved
4 slices tomatoes, halved
2 slices cheddar cheese, halved
2 tablespoons butter or 2 tablespoons margarine

Steps:

  • IN small bowl,mix mayonnaise and dressing.
  • Spread on one side of each slice of bread.
  • Top each of 4 bread slices with turkey, baconk, tomato,cheese and remaining bread slices, mayonnaise mixture side down.
  • Spread butter on one side of each sandwich.
  • In a 12 inches skillet, place sandwiches butter side down.
  • Spread butter over top of each sandwich.
  • Cover; cook over medium-low heat for 6-8 minutes or until bottoms are golden brown.
  • Turn sandwiches; cover and cook 5-6 minutes longer or until bottoms are golden brown and cheese is melted.

Nutrition Facts : Calories 402, Fat 27.3, SaturatedFat 11, Cholesterol 63.9, Sodium 979.6, Carbohydrate 25.2, Fiber 1.4, Sugar 2.7, Protein 13.8

GRILLED TURKEY SANDWICHES



Grilled Turkey Sandwiches image

This is one of my youngest son's favorite sandwiches. He asks for this on a regular basis. You can change it up and use whatever kind of cheese you like. My hubby likes this with hot pepper cheese.

Provided by bmcnichol

Categories     Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

4 slices bread
1 tablespoon mayonnaise
1/3 lb thinly sliced deli turkey
4 slices tomatoes
2 slices provolone cheese
1 tablespoon butter, softened

Steps:

  • Spread each slice of bread with mayonnaise.
  • Put turkey, tomato and cheese on one slice of bread and top with the remaining slice.
  • Spread outsides of sandwiches with the softened butter.
  • On a hot griddle, grill sandwiches for 3-4 minutes on each side or until golden brown.

Nutrition Facts : Calories 402.6, Fat 19.7, SaturatedFat 9.3, Cholesterol 78, Sodium 1587.2, Carbohydrate 35, Fiber 2, Sugar 6.9, Protein 21.7

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