Turkey And Pepper Hoagies Recipes

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ZESTY ITALIAN TURKEY HOAGIE



Zesty Italian Turkey Hoagie image

Get out the provolone, turkey and pepperoni to make this hearty, deli-style Italian Turkey Hoagie for six.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 6 servings

Number Of Ingredients 9

1 Italian bread loaf (8 oz.), partially split
4 KRAFT Provolone Cheese Slices
1 tomato, sliced
1 small green pepper, cut into strips
15 slices OSCAR MAYER Deli Fresh Bold Italian Herb Turkey Breast
5 slices OSCAR MAYER Cracked Black Pepper Hard Salami
2 red onion slices, separated into rings
1 cup shredded lettuce
2 Tbsp. KRAFT Zesty Italian Dressing

Steps:

  • Cover bottom half of bread loaf with all remaining ingredients except dressing.
  • Drizzle with dressing; cover with top of bread.

Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g

VEGETABLE TURKEY HOAGIES



Vegetable Turkey Hoagies image

Flavored cram cheese dresses up these tasty turkey and sweet pepper sandwiches from Lauren Larson, Orrville, Ohio. "A friend makes them for picnic lunches," she says. "You can substitute deli chicken for the turkey."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1 medium sweet yellow pepper, julienned
1 medium sweet red pepper, julienned
1 medium red onion, halved and thinly sliced
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 loaves (8 ounces each) French bread, halved lengthwise
1/2 cup spreadable garden vegetable cream cheese
3/4 pound thinly sliced deli smoked turkey

Steps:

  • In a large skillet, saute peppers and onion in oil until tender. Stir in salt and pepper. Hollow out the top and bottom of loaves, leaving a 1/4-in. shell (discard removed bread or save for another use); spread cream cheese over cut sides. Top with turkey and sauteed vegetables. Cut in half.

Nutrition Facts : Calories 404 calories, Fat 18g fat (8g saturated fat), Cholesterol 63mg cholesterol, Sodium 1466mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 3g fiber), Protein 22g protein.

TURKEY AND PEPPER HOAGIES



Turkey and Pepper Hoagies image

Delicious turkey breast and veggie sandwiches - dinner ready in just 15 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 5

1/2 cup fat-free mayonnaise or salad dressing
1 teaspoon Italian seasoning
1/2 lb smoked turkey breast slices, cut into strips
2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
4 hoagie buns (6 inch), split

Steps:

  • In small bowl, mix mayonnaise and Italian seasoning; set aside.
  • Heat 10-inch nonstick skillet over medium-high heat. Add turkey and bell pepper and onion stir-fry; cook and stir 1 minute. Cover; cook 2 minutes.
  • Meanwhile, spread about 1 tablespoon mayonnaise mixture on cut sides of buns.
  • Uncover skillet; cook and stir 1 to 3 minutes longer or until liquid evaporates and bell pepper is tender.
  • Spoon turkey mixture evenly onto bottom halves of buns. Cover with top halves of buns. Wrap each sandwich securely with foil; take with you for an on-the-go dinner.

Nutrition Facts : Calories 300, Carbohydrate 44 g, Cholesterol 50 mg, Fiber 4 g, Protein 24 g, SaturatedFat 1 g, ServingSize 1 Sandwich, Sodium 670 mg, Sugar 9 g, TransFat 0 g

SHARP TURKEY HOAGIE



Sharp Turkey Hoagie image

Make and share this Sharp Turkey Hoagie recipe from Food.com.

Provided by talk538

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 9

1/2 small onion, sliced into rings
1 garlic clove, chopped
1 tablespoon olive oil
4 slices turkey breast
blue cheese, a smear
hot pepper relish, Chopped
1/4 teaspoon dried thyme or 1/4 teaspoon summer savory
salt and pepper
1 hoagie roll

Steps:

  • In hot skillet (I use wok), add oil and then onion and garlic. Add pinch of salt and fresh ground pepper.
  • Add thyme or summer savory.
  • Saute until onions are brown.
  • Cut open hoagie roll and smear bleu cheese on one side. Add onion/garlic mixture on top of cheese. In the same wok (still hot), lay turkey slices around the sides long enough to heat. Turn and heat the other side. Pile turkey slices over onion/garlic mixture and top with pepper relish.
  • More ground black pepper if you like. Top with hoagie top and enjoy! Tip: This is a fairly pungent sandwich packed full of flavor.
  • A sprig of fresh parsley should take care of things afterwards.

Nutrition Facts : Calories 306.5, Fat 16, SaturatedFat 2.2, Sodium 312.1, Carbohydrate 34.8, Fiber 2, Sugar 2.5, Protein 6.2

HOAGIES WITH QUICK PEPPER RELISH



Hoagies with Quick Pepper Relish image

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive oil
3 Fresno chilies, stemmed, seeded and diced small
3 cloves garlic, minced
2 jalapeno peppers, stemmed, seeded and diced small
2 orange bell peppers, stemmed, seeded and diced small
1 small yellow onion, diced small
3/4 cup apple cider vinegar
1/2 cup honey
1 tablespoon mustard seeds
3 tablespoons salted butter
One 14-ounce smoked sausage, cut into fourths and split open
8 slices provolone
1/2 cup mayonnaise
4 hoagie buns, toasted
Green leaf lettuce, for topping

Steps:

  • For the pepper relish: Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the Fresno chiles, garlic, jalapenos, bell peppers and onion and sauté for to 4 minutes to soften. Add the vinegar, honey and mustard seeds. Bring to a boil and cook, stirring occasionally, until thickened, about 10 minutes.
  • For the sandwiches: While the relish cooks, grease a griddle with the butter and place it over medium-high heat. When the griddle is hot, add the sausage pieces cut-side down and cook until well browned and crisp, about 3 minutes. Flip and place 2 pieces of provolone onto each sausage piece. Cook until the cheese has melted completely, another 2 to 3 minutes. Remove to a plate.
  • Build the sandwiches by spreading the mayonnaise on the bottoms of each bun and laying on a piece of lettuce. Top each with a cheese-covered sausage piece and a generous portion of the pepper relish. Replace the top half of the buns and serve.

SAUSAGE, PEPPER AND ONION HOAGIES



Sausage, Pepper and Onion Hoagies image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

3/4 pound sweet Italian sausage
3/4 pound hot Italian sausage
2 tablespoons extra virgin olive oil, 2 turns of the pan
2 large cloves garlic, crushed
1 large onion, thinly sliced
2 cubanelle peppers (light green mild Italian peppers), seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
Salt and pepper
2 or 3 jarred hot cherry peppers, banana peppers or pepperoncini, finely chopped
3 tablespoons hot pepper juice, from the jar
4 crusty, semolina submarine sandwich rolls, 8 inches, sesame seeded or plain
1 tablespoon extra-virgin olive oil
3 tablespoons butter
1 large clove garlic
1 1/2 teaspoons dried Italian seasoning, 1/2 a handful or 1/2 teaspoons each oregano, thyme, parsley

Steps:

  • Place the sausages in a large nonstick skillet. Pierce the casings with a fork. Add 1-inch water to the pan. Bring liquid to a boil. Cover sausages, reduce heat and simmer 10 minutes.
  • Heat a second skillet over medium high heat. Add oil, 2 turns of the pan. Add garlic, onion, cubanelle and red peppers. Season vegetables with salt and pepper.
  • Drain sausages and return pan to stove, raising heat back to medium high. Add a drizzle of oil to the skillet, brown and crisp the casings. Remove sausages, slice into 2 inch pieces on an angle and set pieces back into the pan to sear.
  • Split and toast the bread under broiler. Melt oil, butter together in small pan over medium heat. Add garlic and let it sizzle 1 or 2 minutes. Brush rolls with garlic butter and sprinkle with a little dried Italian seasoning blend.
  • Combine the cooked peppers and onions to the sausages. Add hot peppers and hot pepper juice to the skillet. Toss and turn the sausage, peppers and onions, picking up all the drippings from the pan. Pile the meat and peppers into the garlic sub rolls and serve.

SAUSAGE, PEPPER AND ONION HOAGIES



Sausage, Pepper and Onion Hoagies image

Well, I think the title of this speaks of itself-YUMMY! How could you go wrong?! Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! Since the igredients are very italian in style, I have chosen ZWT REGION: Italy.

Provided by kiwidutch

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

3/4 lb sweet Italian sausage
3/4 lb hot Italian sausage
2 tablespoons extra virgin olive oil, 2 turns of the pan
2 large garlic cloves, crushed
1 large onion, thinly sliced
2 cubanelle peppers, seeded and thinly sliced (light green mild Italian peppers)
1 red bell pepper, seeded and thinly sliced
salt and pepper
2 -3 banana peppers or 2 -3 pepperoncini peppers, finely chopped
3 tablespoons hot pepper juice, from the jar
4 submarine rolls, crunchy
1 tablespoon extra virgin olive oil
3 tablespoons butter
1 large garlic clove
1 1/2 teaspoons dried Italian seasoning, 1/2 a handful (or 1 1/2 teaspoons oregano, thyme, parsley)

Steps:

  • Place the sausages in a large nonstick skillet. Pierce the casings with a fork. Add 1-inch water to the pan. Bring liquid to a boil. Cover sausages, reduce heat and simmer 10 minutes.
  • Heat a second skillet over medium high heat. Add oil, 2 turns of the pan. Add garlic, onion, cubanelle and red peppers. Season vegetables with salt and pepper.
  • Drain sausages and return pan to stove, raising heat back to medium high. Add a drizzle of oil to the skillet, brown and crisp the casings. Remove sausages, slice into 2 inch pieces on an angle and set pieces back into the pan to sear.
  • Split and toast the bread under broiler.
  • Melt oil, butter together in small pan over medium heat. Add garlic and let it sizzle 1 or 2 minutes.
  • Brush rolls with garlic butter and sprinkle with a little dried Italian seasoning blend.
  • Combine the cooked peppers and onions to the sausages. Add hot peppers and hot pepper juice to the skillet.
  • Toss and turn the sausage, peppers and onions, picking up all the drippings from the pan. Pile the meat and peppers into the garlic sub rolls and serve.

Nutrition Facts : Calories 634.7, Fat 49.5, SaturatedFat 17.9, Cholesterol 97, Sodium 1595.9, Carbohydrate 16.4, Fiber 2.8, Sugar 6.2, Protein 31.9

TURKEY SAUSAGE AND PEPPER SKILLET



Turkey Sausage and Pepper Skillet image

This easy and flavorful skillet recipe is one you'll want to put in your regular rotation. It's healthier than using pork sausage and makes for a quick weeknight dinner, and works well for meal-prepping. I like to serve mine over steamed rice.

Provided by France C

Categories     Meat and Poultry Recipes     Turkey     Sausage

Time 30m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil, divided
4 sweet Italian turkey sausage links (such as Jennie-O®)
1 large red onion, chopped
1 red bell pepper, cut into 1 1/2-inch chunks
1 green bell pepper, cut into 1 1/2-inch chunks
3 cloves garlic, minced
½ teaspoon crushed red pepper, or more to taste
salt and ground black pepper to taste

Steps:

  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook turkey sausages until they begin to brown and firm up, 3 to 4 minutes per side. Remove to a cutting board and let cool slightly before cutting into 1/2-inch-thick diagonal slices; they will not be completely cooked at this point.
  • Heat remaining 1 tablespoon oil in the same skillet over high heat. Quickly stir-fry onion until it begins to brown, about 1 minute. Add peppers and continue cooking over high heat, stirring constantly, until peppers begin to brown, 2 to 3 minutes. Do not overcrowd the skillet in order to get a nice char on the vegetables. Mix in garlic and cook for 1 minute.
  • Return sausage, and any accumulated juices, to the skillet. Season with crushed red pepper, salt and pepper and reduce heat to medium. Stir to combine and continue cooking until sausage is no longer pink in the center, about 2 minutes more.

Nutrition Facts : Calories 232.6 calories, Carbohydrate 7.5 g, Cholesterol 64.1 mg, Fat 15.5 g, Fiber 1.8 g, Protein 16.9 g, SaturatedFat 3.4 g, Sodium 746.8 mg, Sugar 3.5 g

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