Turkey Picnic Sandwich Recipes

TURKEY PICNIC SANDWICH

Turkey Picnic Sandwich image

Roasted turkey piled high on a roll and topped with a tasty cranberry-onion jam.

Provided by Guy Fieri

Categories dinner,lunch,Main,Poultry,turkey

Yield 6 servings

Number Of Ingredients 35

Ingredients

¼ cup kosher salt
¼ cup light brown sugar
¼ cup apple cider vinegar
1 tsp whole black peppercorns
½ tsp red pepper flakes
6 parsley stems
6 sprigs thyme
4 cloves garlic, smashed
2 bay leaves
2 strips lemon peel
1 small yellow onion, sliced
2 2 ½- to 3-lb turkey breast, bone-in and skin-on, washed and patted dry
¼ cup extra-virgin olive oil
1 Tbsp kosher salt
1 tsp freshly ground black pepper
1 tsp fresh thyme leaves, minced
2 cloves garlic, minced
6 pretzel rolls, split and toasted
½ cup Dijon mustard
½ cup mayonnaise
Cranberry-Onion Jam, recipe follows
¼ cup lengthwise-sliced dill pickles
2 cups finely shredded romaine
2 cups finely shredded radicchio
6 slices provolone
6 slices Swiss cheese
1 tsp canola oil
1 sweet onion, cut into julienne strips
2 cups fresh or frozen cranberries
1 cup fresh orange juice
½ cup granulated sugar
1 tsp kosher salt
1 tsp orange zest
pinch red pepper flakes
1 small sprig rosemary

Steps:

Bring 2 quarts water to a simmer in a stockpot over medium-high heat. Add the salt, brown sugar, vinegar, peppercorns, pepper flakes, parsley, thyme, garlic, bay leaves, lemon peel and onions. Heat until the salt dissolves, 7 to 8 minutes. Remove from the heat and stir in 4 cups ice cubes, stirring until the ice melts. Chill the brine for 15 to 20 minutes before using. (The brine keeps in the fridge for up to 2 days.)
Place the turkey breast in the chilled brine and refrigerate for 8 hours or overnight.
Preheat the oven to 350ºF. Remove the turkey from the brine and pat dry. In a small bowl, add the olive oil, salt, pepper, thyme and garlic and mix well to combine. Rub the turkey all over with the herb oil mixture.
Roast in the center of the oven until an instant-read thermometer inserted into the thickest part of the breast (avoid touching bone) reaches 165ºF, about 1 hour. Remove the turkey from the oven and allow to rest for 20 minutes before carving into thin slices.
Smear the bottoms of the pretzel rolls with mustard and mayonnaise. Working from the bottom up, layer the sandwich with a pile of sliced turkey (pile it high!), some Cranberry-Onion Jam, a pickle, a pile of romaine and radicchio, and finally a slice provolone and Swiss cheese. Place top half of the rolls on top and secure with sandwich picks.
Set a medium saucepan over medium heat and add the oil and onions. Cook, stirring often, until soft and light brown, about 10 minutes. Add the cranberries, orange juice, sugar, salt, zest, pepper flakes, rosemary and 1/4 cup water. Bring to a simmer and cook for 10 minutes. Reduce the heat to low, remove the rosemary, and continue to cook until the liquid has reduced and you have a jam-like consistency, about 10 minutes more. Let cool.

PICNIC BASKET TURKEY SANDWICH

Picnic Basket Turkey Sandwich image

Plan the perfect picnic with this Picnic Basket Turkey Sandwich. This undeniably tasty turkey sandwich is exactly what your picnic basket craves.

Provided by My Food and Family

Categories Home

Time 10m

Yield 1 serving

Number Of Ingredients 7

Ingredients

2 slices multi-grain bread, toasted
1 tsp. GREY POUPON Harvest Coarse Ground Mustard
6 slices OSCAR MAYER CARVING BOARD Oven Roasted Turkey Breast
2 slices tomato
2 lettuce leaves
2 thin slices red onion
1 KRAFT Slim Cut Sharp Cheddar Cheese Slice

Steps:

Spread 1 toast slice with mustard.
Fill toast slices with remaining ingredients.

Nutrition Facts : Calories 260, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 920 mg, Carbohydrate 28 g, Fiber 5 g, Sugar 6 g, Protein 22 g

MAKE-AHEAD TURKEY TEA SANDWICHES

Make-Ahead Turkey Tea Sandwiches image

These are yummy and simple-to-make finger sandwiches with turkey, artichokes, red pepper, and spinach. Best made the night before and great for parties, showers, and get-togethers.

Provided by Nikki

Categories Main Dish Recipes Sandwich Recipes Turkey

Time 2h20m

Yield 10

Number Of Ingredients 9

Ingredients

½ cup low-fat cream cheese, softened
1 teaspoon minced garlic
½ teaspoon Italian seasoning
1 French baguette
4 ounces thinly sliced cooked deli turkey
1 cup baby spinach leaves, or to taste
½ red bell pepper, thinly sliced
½ cup artichoke hearts, drained and chopped
toothpicks

Steps:

Combine cream cheese, garlic, and Italian seasoning in a small bowl and set aside.
Slice top third off the baguette using a serrated knife. Scoop out some of the bottom half, leaving a 1/2-inch shell. Spread cream cheese mixture evenly over both halves. Layer turkey, spinach, red pepper, and artichokes on the bottom shell and place the other half on top. Wrap tightly in foil and refrigerate for 2 hours, or overnight.
When ready to serve, unwrap and slice the loaf diagonally into 1- to 2-inch portions. Secure each with a toothpick.

Nutrition Facts : Calories 142.4 calories, Carbohydrate 21.2 g, Cholesterol 11.7 mg, Fat 3.1 g, Fiber 1.1 g, Protein 7.4 g, SaturatedFat 1.7 g, Sodium 403.3 mg, Sugar 1.2 g

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