TURKEY BACON MELT SANDWICH
Adobo sauce lends a new flavor to this hot turkey sandwich with crisp bacon and melted American cheese.
Provided by Land O'Lakes
Categories Hot Sandwich Lunch Bacon Turkey Turkey Sandwich Sandwich and Wrap Main Course Meat, poultry, and seafood Pork Meat, poultry, and seafood Sandwich and Wrap Main Course
Yield 4 sandwiches
Number Of Ingredients 9
Steps:
- Heat broiler.
- Combine mayonnaise and adobo sauce in bowl. Evenly spread on 1 side of each toast slice.
- Layer 4 slices toast, spread-side up, with 1/4 turkey and 2 slices tomato each; sprinkle with black pepper. Top each with 2 slices bacon and 2 slices cheese.
- Place sandwiches onto ungreased baking sheet. Broil 5 to 6 inches from heat 1-2 minutes or until cheese begins to melt.
- Top sandwiches with lettuce leaves and remaining toast slices, spread-side down.
Nutrition Facts : Calories 590 calories, Fat 38 grams, SaturatedFat grams, Transfat grams, Cholesterol 85 milligrams, Sodium 1870 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Sugar grams, Protein 30 grams
TURKEY PATTY MELT
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of the oil in a large cast iron skillet over medium heat. Add the onion, season with some salt and pepper, and cook until golden, about 7 minutes. Put in a bowl and set aside. Wipe out the skillet and add another tablespoon of oil. Season the turkey patties with salt and pepper, and cook in the remaining oil until well browned, about 3 minutes per side. Remove from the skillet. Wipe out the pan.
- Divide the onions among 4 bread slices, and top with a slice of cheese, a patty, another slice of cheese, and a slice of bread. Spread the top and bottom of the sandwiches with some butter. Heat the cast iron skillet over medium heat. Cook the sandwiches, in batches if needed, turning once, until lightly browned and the cheese melts, about 2 minutes per side. Halve the sandwiches and serve with cranberry sauce, if desired.
TURKEY BACON MELT
Make and share this Turkey Bacon Melt recipe from Food.com.
Provided by Lvs2Cook
Categories Lunch/Snacks
Time 21m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat broiler.
- Combine mayonnaise and adobo sauce in small bowl. Evenly spread on 1 side of each toast slice.
- To assemble sandwiches, layer 4 slices toast, spread-side up, divide the turkey between the 4 slices toast and top with 2 slices tomato each; sprinkle with black pepper. Top each with 2 slices bacon and 2 slices cheese.
- Place sandwiches onto ungreased baking sheet. Broil 5 to 6 inches from heat until cheese begins to melt (1 to 2 minutes).
- Top sandwiches with lettuce leaves and remaining toast slices, spread-side down.
- Slice each sandwich in half and serve.
Nutrition Facts : Calories 636.9, Fat 41, SaturatedFat 15.1, Cholesterol 91, Sodium 1907.3, Carbohydrate 37.9, Fiber 4.7, Sugar 5.8, Protein 31.8
DELICIOUS TURKEY MELT
Make and share this Delicious Turkey Melt recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, saute onions in 1 tablespoon of butter until tender; remove and set aside.
- Spread barbecue sauce on four slices of bread.
- Layer each with one slice of cheese, 2 slices of Canadian bacon and turkey, pickles, onions, and top of with another slice of cheese.
- Cover with remaining slices of bread.
- In the same skillet over medium-low heat, melt remaining butter as needed.
- Cook sandwiches on both sides until golden brown and cheese is melted.
DILLY TURKEY MELT
This is a hearty grilled sandwich with a distinctive and delicious combination of ingredients. The pickle slices add a bit of fun, and the barbecue sauce provides a hint of sweetness that's irresistible. -Henry Mujica, North Riverside, Illinois
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large cast-iron or other heavy skillet, saute onions in 1 tablespoon butter until tender; remove and set aside. Spread barbecue sauce on 4 slices of bread. Layer each with 1 slice of cheese, 2 slices each of bacon and turkey, pickle slices, onions and another slice of cheese. Cover with remaining slices of bread. , In the same skillet over medium-low heat, melt remaining butter. Cook sandwiches on both sides until golden brown and cheese is melted. Cover the skillet during the last few minutes to help melt cheese if necessary.
Nutrition Facts : Calories 628 calories, Fat 34g fat (19g saturated fat), Cholesterol 137mg cholesterol, Sodium 1359mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 2g fiber), Protein 39g protein.
BACON ROASTED TURKEY
A savory roasted turkey with a French-style twist from New York City chef and restaurateur Daniel Boulud.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 48
Steps:
- Using a boning knife, remove the legs and thighs in one piece from each side of the turkey. Cut the meat away from the thigh bone. Holding the thigh bone, use your other hand to carefully cut the meat from around the leg-thigh joint without cutting through the skin. Use the blade of the knife to scrape away the meat from the leg bone up to 2 inches from the tip end. Using a cleaver, break the leg bone, leaving the tip end intact. Remove the leg and thigh bone in one piece. Refrigerate until ready to stuff. Remove the breast meat, with the skin intact, from each side of the turkey; set aside. Using the cleaver, chop all of the bones into 3-inch pieces and set aside
- For the breasts: Lay 15 slices of bacon horizontally and overlapping slightly, on a clean work surface. Repeat with remaining 15 slices of bacon (the bacon should be equal in length to the breasts). Sprinkle the bacon with sage, rosemary, orange zest, sea salt and the peppercorns. Center each breast, skin-side down, vertically on the bacon. Wrap the slices around each breast very tightly to enclose. Using kitchen twine, truss each breast to secure the bacon to the breast. Chill for at least 1 hour and up to overnight.
- For the legs: In a large saute pan over medium heat, melt butter. Add onion, apples, chestnuts, garlic, orange zest, rosemary, sage, cinnamon, allspice, nutmeg, and coriander. Cook for 5 minutes. Add the reserved chopped liver and gizzard. Season with salt and pepper, and cook for 5 minutes more. Meanwhile, combine in a large bowl the bread, raisins, and almonds. Add the cooked vegetable mixture. Gently stir in eggs. Add chicken stock, slowly, until the stuffing is moist but not wet. If necessary, add more chicken stock to moisten. Sprinkle with parsley; stir to combine.
- Firmly press about 1 1/2 cups of the stuffing into the center of each leg. Wrap the meat tightly around the stuffing to enclose. Truss with kitchen twine to enclose. Chill for at least 1 hour and up to overnight. Transfer any extra stuffing to a buttered baking dish, and bake, covered, for 30 minutes and uncovered for 15 minutes more in 400 degree oven.
- Roasting the breasts and legs: Preheat the oven to 400 degrees with the racks in the lower third and upper third of the oven. Combine 2 tablespoons vegetable oil and reserved turkey bones in a large roasting pan. Transfer to the bottom rack in the oven and roast until well-browned, about 45 minutes.
- In a large saute pan, heat remaining 2 tablespoons vegetable oil and the butter over medium-high heat. Add the chilled turkey breasts, and cook until golden brown all over. Remove and set aside. Repeat with the chilled legs; reserving any accumulated fat in the saute pan. Remove the roasted turkey bones from the oven, and set wing pieces aside. Add wine to the roasting pan; stirring to loosen bones from the bottom of the pan. Add shallots, celery, carrots, herbs, and zest to the roasting pan, stirring to combine. Place the browned breasts and legs on top of the roasted bones. Return to the oven, and roast for 45 minutes, basting every 15 minutes, with the pan juices. Remove the breasts; set aside and keep warm. Continue to roast the legs, basting and turning, until the legs are cooked through, 1 to 1 1/2 hours more. When done, remove the legs; set aside and keep warm. Strain the pan juices through a fine sieve, skimming off any excess fat, and keep warm.
- Meanwhile, prepare roasted vegetables. In a large heavy-bottomed roasting pan over medium-high heat, melt butter with olive oil. Add the reserved wing pieces, squash, endive, onions, celeriac, mushrooms, and herbs. Drizzle with 2 tablespoons of the reserved fat, and season with salt and pepper. Cook, stirring occasionally, until the vegetables are lightly browned. Drizzle with honey. Transfer to the top rack in the oven, and roast until the squash and the endive are fork-tender, about 1 hour.
- Remove the twine from the breasts and legs. Slice crosswise into 3/4-inch slices. Arrange the slices on the platter with the roasted vegetables. Drizzle with the strained pan juices. Serve remaining juices on the side.
TEXAS TOAST TURKEY MELTS
Strips of bacon and warm cheese sauce turn these open-faced sandwiches into a lip-smacking lunch. "Serve with a bowl of soup for speedy meal," suggests Karen Gentry from Somerset, Kentucky. "They're just as good when the turkey is replaced with ham."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Butter 1 side of each slice of bread; place buttered side up on a baking sheet. Broil 5 in. from the heat for 3 minutes or until lightly toasted. Top with turkey; broil for 2 minutes or until heated through. Top each with 3 strips of bacon., Place cheese sauce in a microwave-safe dish. Microwave on high for 45 seconds; stir. Microwave 45 seconds longer or until heated through. Pour over sandwiches.
Nutrition Facts : Calories 437 calories, Fat 32g fat (18g saturated fat), Cholesterol 91mg cholesterol, Sodium 1732mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 19g protein.
GRILLED TURKEY, BACON AND SWISS SANDWICH
Dinner ready in 30 minutes! Enjoy this flavorful turkey and bacon sandwich.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- In 12-inch nonstick skillet, cook bacon until crisp; drain on paper towels.
- Meanwhile, spread butter on one side of each bread slice. Spread rounded tablespoons of the tomatoes on unbuttered side of 4 of the bread slices. Top each with one slice of the cheese, turkey, bacon, the second slice of cheese and the remaining bread slice, buttered side up.
- Heat griddle or 12-inch nonstick skillet over medium heat. In hot skillet, cook sandwiches 3 minutes or until cheese is slightly melted and bread is browned. Turn sandwiches over; cook 3 minutes longer or until cheese is melted and sandwich is deep golden brown.
Nutrition Facts : Calories 630, Carbohydrate 31 g, Cholesterol 135 mg, Fat 1 1/2, Fiber 4 g, Protein 44 g, SaturatedFat 19 g, ServingSize 1 Sandwich, Sodium 1840 mg, Sugar 10 g, TransFat 1 1/2 g
TURKEY AND BACON PANINI WITH CHIPOTLE MAYONNAISE
This is one of my favorite sandwiches to make, I whipped it up one day when I was trying to use up leftover ingredients. My family raved! It's also excellent as a vegetarian sandwich if you leave out the turkey and bacon.
Provided by chefmommy
Categories Meat and Poultry Recipes Pork
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat a panini press according to manufacturer's instructions.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Meanwhile, melt the butter in a large skillet over medium heat. Cook and stir the garlic and onion until the onion has softened and turned translucent, about 10 minutes. Stir in the spinach and cook until wilted, about 3 minutes more.
- While the onions and spinach are cooking, stir together the mayonnaise, minced chipotle peppers, and adobo sauce in a small bowl. Spread the mayonnaise over 4 slices of focaccia bread. Place a slice of cheese onto the 4 slices, then divide the turkey among the sandwiches. Place 2 strips of bacon onto each sandwich and top with the spinach mixture. Place the remaining slices of bread onto the sandwiches.
- Cook the sandwiches in the preheated panini grill according to manufacturer's directions until crispy and golden brown, about 5 minutes.
Nutrition Facts : Calories 698.6 calories, Carbohydrate 65.1 g, Cholesterol 80.7 mg, Fat 33.2 g, Fiber 4.1 g, Protein 34.5 g, SaturatedFat 12.2 g, Sodium 2276.3 mg, Sugar 3.2 g
TOASTED TURKEY AND BACON SANDWICHES
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
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
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