Turkey Oven Sandwich Recipes

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TURKEY SANDWICH



Turkey Sandwich image

Provided by Alex Guarnaschelli

Time 1h45m

Yield 4 servings

Number Of Ingredients 13

1 (2 pound) bone-in turkey breast
Kosher salt and freshly ground black pepper
1 teaspoon dried thyme
1/4 cup cider vinegar
1/4 cup white wine vinegar
1/4 cup heavy cream
1 tablespoon poppy seeds
8 slices bacon
1/2 cup water
1 head iceberg lettuce, outer leaves removed, cored, quartered, and shredded
4 (6-inch) hero rolls, or 8 thick slices sourdough bread
1 avocado, peeled, pitted, quartered, and cut into slices
1 green apple, washed, cored, halved, and cut into thin slices

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the turkey breast skin-side up on a roasting tray. Season with salt, pepper, and thyme - you don't need any oil as this is a dry roast method. Roast the turkey until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast, 1 hour. Remove the turkey from the tray and set aside on a plate to rest for 10 to 15 minutes before carving the meat into slices.
  • In a medium bowl, combine the cider vinegar, white wine vinegar, heavy cream, poppy seeds, and a pinch of salt. Whisk to blend. Taste for seasoning.
  • In a medium skillet, lay out the bacon strips and add the water. Bring the water to a simmer and allow all of the water to reduce and cook until the bacon strips get crispy. It will make your bacon crispier! Reserve some of the bacon grease in a small bowl. Meanwhile, toss together the dressing and the iceberg lettuce and refrigerate.
  • Slice the rolls lengthwise and open up. Place the rolls (or bread slices) in a single layer on a baking sheet and place in the center of the oven. Toast on both sides until light brown.
  • Layer some of the iceberg on 4 bases of the rolls. Top with some layers of turkey. Drizzle with a touch of the bacon grease. Layer a few slices of avocado and apple on each. Top with 2 bacon slices each and another layer of the iceberg. Top with the top halves of the rolls. Cut the sandwiches in half and serve immediately.

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.

TURKEY OVEN SANDWICH



Turkey Oven Sandwich image

Here's a hot turkey sandwich with a difference! Or is it a hot turkey salad with a difference? Cooked ground turkey is spooned onto pita crusts and topped with sliced tomatoes and a creamy cheese topping that melts as it heats in the oven. You'll definitely eat this sandwich with a fork!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Number Of Ingredients 11

1 pound ground turkey
1 tablespoon butter or margarine
1/2 teaspoon poultry seasoning
2 pita breads (6 inches in diameter)
1 medium tomato, thinly sliced
1 medium celery stalk, sliced (1/2 cup)
1/2 cup shredded sharp Cheddar cheese (2 ounces)
1/2 cup sour cream
1/3 cup mayonnaise or salad dressing
1 tablespoon chopped onion
Paprika, if desired

Steps:

  • Heat oven to 425°F. Cook turkey, butter and poultry seasoning in 10-inch skillet over medium heat, stirring occasionally, until turkey is no longer pink; drain.
  • Split each pita bread around edge with knife to make 2 rounds. Line bottom and about halfway up sides of ungreased square pan, 9x9x2 inches, with pita breads (they will overlap slightly in middle). Layer turkey, tomato and celery on pitas.
  • Mix remaining ingredients except paprika; spoon over top. Sprinkle with paprika. Bake 12 to 15 minutes or until topping is light brown.

Nutrition Facts : Calories 510, Carbohydrate 20 g, Cholesterol 130 mg, Fat 2 1/2, Fiber 1 g, Protein 32 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 470 mg

DELI-STYLE ROAST TURKEY FOR SANDWICHES



Deli-Style Roast Turkey for Sandwiches image

I'm excited to be sharing just how simple and easy it is to roast and slice your own turkey breast for sandwiches, which might not seem like something worth doing-until you actually do it. And no, enjoying fresh turkey sandwiches once a year after Thanksgiving is not enough.

Provided by Chef John

Time 9h40m

Yield 8

Number Of Ingredients 8

1 (2 1/2 to 3 pound) skin-on, bone-in split turkey breast
1 tablespoon olive oil
2 ½ teaspoons kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon dried oregano
1 teaspoon smoked paprika

Steps:

  • Preheat the oven to 450 degrees (230 degrees C).
  • Pat turkey breast with a paper towel to remove any excess liquid and place into a baking dish just big enough to fit it. Use the tip of a sharp small knife to poke the skin of the turkey breast all over. Drizzle over olive oil and use tongs to rub; flip turkey breast over a few times, or until all surfaces are coated with the oil. You can also use a brush. Set aside for 15 to 20 minutes.
  • While turkey rests, mix salt, pepper, thyme, rosemary, oregano, and paprika together in a small bowl until thoroughly combined.
  • Use tongs to grab the turkey breast with one hand while using your other hand to sprinkle the spice rub evenly over the entire surface, including the sides. Finish with the skin side facing up.
  • Add about 1/2 inch of water to the bottom of the baking dish.
  • Place prepared turkey breast into the center of the oven. Immediately lower the heat to 300 degrees F (150 degrees C). Roast until a probe thermometer stuck into center of the thickest part of the breast reads 150 degrees F (65 degrees C), about 1 hour and 15 minutes.
  • Let cool before wrapping. Chill thoroughly in the refrigerator, about 8 hours, or overnight. Once meat is cold, slice thinly and serve.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 0.9 g, Cholesterol 102.3 mg, Fat 2.7 g, Fiber 0.5 g, Protein 37.2 g, SaturatedFat 0.6 g, Sodium 664.8 mg

OPEN-FACED TURKEY SANDWICH



Open-Faced Turkey Sandwich image

It doesn't get much cozier than these delightful suppertime sandwiches. They're an easy way to use up leftover turkey, and I love the way the thick toast soaks up the creamy sauce. -Carol Hull, Hermiston, Oregon

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

2 tablespoons butter
1/2 cup finely chopped onion
1/4 cup finely chopped celery
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup evaporated milk
4 ounces cream cheese, cubed
1 cup frozen peas
2 cups chopped cooked turkey (about 10 ounces)
1/2 teaspoon salt
1/4 teaspoon pepper
4 slices Texas toast or other thick-sliced bread, toasted
Chopped tomato and minced fresh parsley, optional

Steps:

  • In a large saucepan, heat butter over medium-high heat; saute onion and celery until tender, 4-6 minutes. Stir in flour until blended; cook and stir until golden brown. Gradually stir in stock and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 4-6 minutes., Add cream cheese, peas, turkey, salt and pepper; cook and stir until blended and heated through. Serve over toast. If desired, top with tomato and parsley.

Nutrition Facts : Calories 488 calories, Fat 24g fat (13g saturated fat), Cholesterol 135mg cholesterol, Sodium 917mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 3g fiber), Protein 32g protein.

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.

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

BEST EVER TURKEY ONION SANDWICH



Best Ever Turkey Onion Sandwich image

I made this sandwich up the other day - low calorie, *very low* in fat (1 gram), very rich tasting (really!), and tons of great taste! If you love onions, this is for you!

Provided by Serranian

Categories     One Dish Meal

Time 15m

Yield 1 serving(s)

Number Of Ingredients 8

2 slices light whole wheat bread
3 slices butterball fat free turkey
1/4 cup shredded fat free mozzarella cheese, the kroger store brand is great
1/2 cup white onion, chopped
1/2 cup shredded romaine lettuce
2 teaspoons fat-free Miracle Whip
1 teaspoon plain mustard
I Can't Believe It's Not Butter! Spray

Steps:

  • Place the onions in a bowl and add a couple of teaspoons of water- I also like to add a boullion cube for extra flavor (+5 calories), but be careful with this if you're watching sodium.
  • Cover with plastic wrap and nuke onions for about 3-5 minutes or until floppy.
  • Meanwhile, spray one side of each slice of bread with the butter spray.
  • Lay one piece spray-side down in a skillet and top with the cheese.
  • You might want to add a squirt of spray over the cheese if the kind you use doesn't melt well.
  • When the onions are done, take them out and spoon them over the cheese on the bread.
  • Next, add the 3 slices of turkey.
  • Spread the unsprayed side of the other slice of bread with the Miracle Whip (or fat free mayo) and the mustard.
  • Place this slice on top- spray side up!
  • Heat the skillet over medium heat, toasting the sandwich a couple of minutes on either side or until golden brown.
  • When done, remove the sandwich, peel apart, stuff in the lettuce, smoosh back together, and CHOW DOWN!
  • I included calorie and fat counts for every ingredient so that it will be easy to make substitutions and still know the exact nutritional information- I realize that not everyone loves onions as much as I do!
  • Some other good ingredients are roasted bell peppers, mushrooms, tomato, or anything else you love!

Nutrition Facts : Calories 574.1, Fat 5.9, SaturatedFat 1, Cholesterol 46, Sodium 2554.7, Carbohydrate 100.2, Fiber 26.7, Sugar 11.8, Protein 47.7

HOT TURKEY SANDWICHES



Hot Turkey Sandwiches image

If you're looking for a deliciously different entree, try Hot Turkey Sandwiches suggested by Janice Bilek of Holland, Michigan. Her version has tender shredded turkey in a basil cream sauce. "The sandwiches are a nice change of pace from turkey in traditional gravy," Janice says.

Provided by Taste of Home

Categories     Lunch

Time 2h15m

Yield 50 servings.

Number Of Ingredients 11

3 bone-in turkey breasts (6 to 7 pounds each)
3 cups sliced fresh mushrooms
3 cups thinly sliced green onions
1-1/2 cups butter, cubed
3/4 cup all-purpose flour
3 to 4 tablespoons dried basil
3 teaspoons salt
1 teaspoon pepper
6 cups chicken broth
3 cups heavy whipping cream
50 sandwich rolls, split

Steps:

  • Preheat oven to 325°. Place turkey on racks in roasting pans. Bake, uncovered, 2 hours or until a thermometer reads 170°, basting several times with pan drippings. Cover and let stand 10 minutes. Shred turkey., In several Dutch ovens or large pans, saute mushrooms and onion in butter until tender. Stir in flour, basil, salt and pepper until blended. Gradually stir in broth. Bring to a boil; cook and stir 2 minutes or until thickened and bubbly. Add the turkey and heat through. Stir in cream; cook until heated through. Spoon 1/2 cup onto each roll.

Nutrition Facts : Calories 365 calories, Fat 16g fat (9g saturated fat), Cholesterol 62mg cholesterol, Sodium 679mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.

LEFTOVER TURKEY SANDWICH RECIPE BY TASTY



Leftover Turkey Sandwich Recipe by Tasty image

Here's what you need: large white onion, white wine vinegar, lemon juice, dijon mustard, fine sea salt, black pepper, olive oil, fresh dill, sour cream, leftover turkey, swiss cheese, little gem lettuce, pullman loaf

Provided by Chris Salicrup

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 13

½ large white onion, finely chopped
2 tablespoons white wine vinegar
2 tablespoons lemon juice
4 teaspoons dijon mustard, divided
½ teaspoon fine sea salt, to taste
black pepper, to taste
⅓ cup olive oil
1 tablespoon fresh dill, finely chopped
¼ cup sour cream
1 lb leftover turkey, chopped into ½-inch (1 cm) pieces
8 slices swiss cheese
1 small head little gem lettuce, leaves separated, cleaned, and dried
8 slices pullman loaf, or white bread

Steps:

  • In a medium bowl, stir together the onion, vinegar, lemon juice, and 2 teaspoons of the mustard. Season with salt and pepper and set aside for 10 minutes.
  • Begin to add the olive oil drop by drop, whisking constantly, until the mixture is emulsified. Add the dill and stir to combine.
  • Transfer 3 tablespoons of the vinaigrette to another medium bowl and whisk the sour cream into the remaining vinaigrette. Add the chopped turkey and mix to combine.
  • Gently toss the lettuce leaves in the reserved dressing.
  • Spread four slices of the bread with ½ teaspoon mustard each.
  • Divide the turkey between all four slices and top with the sliced cheese, dressed lettuce leaves, and the remaining bread slices.
  • Enjoy!

Nutrition Facts : Calories 430 calories, Carbohydrate 9 grams, Fat 25 grams, Fiber 1 gram, Protein 38 grams, Sugar 3 grams

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From myrecipes.com


OVEN ROASTED TURKEY SANDWICH MEAT - THERESCIPES.INFO
Place prepared turkey breast into the center of the oven. Immediately lower the heat to 300 degrees F (150 degrees C). Roast until a probe thermometer stuck into center of the thickest part of the breast reads 150 degrees F (65 degrees C), about 1 hour and 15 minutes. Step 7 Let cool before wrapping. See more result ››.
From therecipes.info


RECIPES - SIMPLE TURKEY SANDWICH - APPLEGATE
Using a fork, lightly mash the avocado over one slice of bread. Spread the mayonnaise over the other slice of bread. Scatter the onions over the avocado. Top with the lettuce, tomato and turkey. Lay the remaining slice of bread over top and cut in half. Sandwich can be made up to 4 hours in advance and kept, tightly wrapped, in the refrigerator.
From applegate.com


LEFTOVER HOT TURKEY SANDWICH RECIPE | BUNS IN MY OVEN
2020-11-27 Add the gravy to a skillet over medium heat and cook until warm. Thin with extra stock, if needed. Add the sliced turkey to the gravy and cook over medium heat until the turkey is hot. Place the turkey on a slice of bread on a plate. Top with the remaining slice of bread. Cut the sandwich in half. Place a scoop of mashed potatoes on the plate ...
From bunsinmyoven.com


HOT TURKEY SANDWICHES WITH SAUSAGE AND CORNBREAD STUFFING
2022-01-17 2 tablespoons butter. 1 crisp apple, chopped. 1 rib celery with leafy tops, chopped. 1 large onion, chopped. Salt and pepper. 1 pound sweet sausage or breakfast sausage. 4 cups cornbread stuffing (Rach likes Pepperidge Farm) 1 tablespoon poultry seasoning. About 3 cups chicken stock or brodo.
From rachaelrayshow.com


10 BEST SLICED TURKEY BREAST SANDWICH RECIPES | YUMMLY
2022-05-23 Turkey Breast Pita Pocket Sandwich Food.com strawberries, cilantro, beansprouts, garlic, asparagus, lemon and 10 more Roast Turkey Breast with Smoked Sea Salt and Brown Sugar Rub AndreHunt22989
From yummly.com


CLASSIC TURKEY SANDWICH RECIPE | CDKITCHEN.COM
Spread one side of each slice of bread with the mayonnaise. Place a lettuce leaf on the mayo on one slice of bread followed by the turkey and tomato slices. Cover with the remaining slice of bread, mayonnaise side down. Optional: add sliced pickles if desired.
From cdkitchen.com


TURKEY OVEN SANDWICH - LUNCH RECIPES - FOODDIEZ.COM
Turkey Oven Sandwich might be just the main course you are searching for. This recipe serves 1. One serving contains 1290 calories, 126g of protein, and 79g of fat. This recipe covers 49% of your daily requirements of vitamins and minerals. Only From preparation to the plate, this recipe takes roughly 35 minutes. Head to the store and pick up ...
From fooddiez.com


TURKEY SLIDERS - RACHEL SANDWICH SLIDERS - RACHEL COOKS®
2020-03-18 Cover the coleslaw layer with the top half of the rolls. Mix melted butter with caraway seeds, minced onion, and seasonings, and spread the mixture over the tops of the sandwiches. Into the oven it all goes, and in 30-35 minutes, you’ll be serving the most delicious Rachel sandwiches, aka turkey sliders, ever.
From rachelcooks.com


TURKEY SANDWICH RECIPES | MYRECIPES
Turkey Sandwich Recipes. Whether you're planning for lunch or looking for an easy dinner option, turkey sandwiches are always a hit. Browse our best turkey sandwich recipes to find your new favorite. See More. More Turkey: Fried Turkey Ground Turkey Leftover Turkey Roast Turkey Smoked Turkey Turkey Breast Turkey Burgers Turkey Sandwiches.
From myrecipes.com


OVEN BAKED TURKEY SANDWICHES - WONKYWONDERFUL
2015-11-10 Preheat oven to 375°F. Spray 9x11 baking dish with nonstick. Layer bottoms of rolls. Top with turkey. Top each with a dollop of cranberry sauce. Mix cream cheese, milk and pepper. Drizzle over sandwiches. Finish with tops of …
From wonkywonderful.com


20 BEST TURKEY SANDWICH RECIPES — EASY TURKEY SANDWICH IDEAS
2020-11-06 Get your leftover turkey tailgate-ready: Toss 2 cups shredded turkey with 1/2 cup BBQ sauce and 6 ounces cubed Velveeta; pile onto …
From goodhousekeeping.com


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