Turkey Sandwich With Pepper Strips Recipes

TURKEY SANDWICH WITH PEPPER STRIPS

Steps:

• Cook and stir onions, peppers and chiles in large skillet on medium-high heat 5 min. or until onions and peppers are tender.
• Fill bolillos with turkey, vegetable mixture and Singles. Spread outside of bolillos with mayo.
• Cook in skillet on medium heat 3 min. on each side or until golden brown on both sides, gently pressing down tops of sandwiches with spatula to flatten slightly as they cook.

TURKEY PICNIC SANDWICH

Steps:

• For the brine: 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.)
• For the turkey picnic sandwich: Place the turkey breast in the chilled brine and refrigerate for 8 hours or overnight.
• Preheat the oven to 350 degrees F. 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 165 degrees F, about 1 hour. Remove the turkey from the oven and allow to rest for 20 minutes before carving into thin slices.
• For the sandwiches: 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.

TURKEY SANDWICH

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.

TURKEY AND ROASTED RED PEPPER SANDWICH

Steps:

• Heat gas or charcoal grill. Cut 30x18-inch sheet of heavy-duty foil. Cut bread in half horizontally. Layer turkey, peppers and cheese on bottom half of bread. Cover with top half. Place sandwich on center of foil.
• Bring up 2 sides of foil over sandwich so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packet on grill over low heat. Cover grill; cook 10 to 13 minutes, rotating packet 1/2 turn after 5 minutes, until sandwich is toasted and cheese is melted.
• To serve, carefully fold back foil to allow steam to escape. Cut sandwich into 6 pieces.

AWESOME TURKEY SANDWICH

Steps:

• Spread mayonnaise on one slice of toast, then spread mustard on the other. Arrange the sliced turkey on one side. Spread guacamole over the turkey. Pile on the salad greens, bean sprouts, avocado and cheese. Finish with tomato slices, then place the remaining slice of toast on top.

TURKEY CUTLET SANDWICHES WITH SMOKED PAPRIKA MAYO AND ROASTED BELL PEPPERS

Steps:

• Mix mayonnaise and paprika in small bowl.
• Place cutlets on work surface. Using meat mallet, pound to 1/4-inch thickness. Spread 2 tablespoons paprika mayo over both sides of cutlets. Sprinkle with salt and freshly ground black pepper.
• Heat heavy large nonstick skillet over medium-high heat. Add turkey cutlets to skillet and cook cutlets until browned and just cooked through, about 3 minutes per side.
• Spread mayo over cut side of toasted bread halves. Top each bottom half with cutlets, then 1/4 of peppers. Cover with top halves.

TURKEY PESTO SUBS

Steps:

• Preheat broiler. In a large cast-iron or other heavy skillet, heat 2 teaspoons oil over medium-high heat. Add turkey; cook until no longer pink, 5-6 minutes. Remove from pan., In same pan, heat remaining oil. Add pepper and onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Return turkey to pan; stir in pesto. Remove from heat., Place buns on a baking sheet, cut side up. Top with turkey mixture and cheese. Broil 2-3 in. from heat until cheese is melted, 1-2 minutes.

PROVOLONE 'N' TURKEY SANDWICHES

Steps:

• Spread two bread slices with mustard. Layer with cheese, spinach, turkey and red pepper. Top with remaining bread. Spread outsides of sandwiches with butter. , In a large skillet over medium heat, toast sandwiches for 3 minutes on each side or until cheese is melted.

TURKEY SANDWICHES WITH RED PEPPER HUMMUS

Steps:

• Rinse and drain beans.
• Chop pepper.
• Combine beans, pepper, and next 5 ingredients (mayo through cumin) in a food processor or blender and process until smooth.
• Transfer to a small dish, cover, and refrigerate for 1 hour.
• Meanwhile, slice the onion and tomato.
• Spread butter on one side of each slice of bread and prepared hummus (the garbanzo bean spread you just made) on the other side.
• Heat a pan over medium high heat and place four slices of bread (butter side down) in the pan.
• Top each slice of bread with one slice of cheese, 2 slices turkey, onion, tomato, and one slice remaining bread (hummus side down).
• Grill for 2-3 minutes on each side or until bread is lightly browned and cheese is melted.