Turkey Sandwiches With Red Pepper Hummus Recipes

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.

CREAMY HUMMUS AND SMOKED TURKEY SANDWICH

Steps:

• Spread the Creamy Veggie Hummus on the bottom half of the bagel, then top with the spinach leaves, tomato, turkey, cucumbers and the other half of the bagel. Wrap the sandwich in a paper towel and then aluminum foil.
• Pulse Neufchatel, hummus, tomatoes, carrots, garlic and scallion in a food processor until fully mixed, but somewhat chunky. Transfer to a container. This spread will keep well in the refrigerator for about a week.

GRILLED HUMMUS TURKEY SANDWICH

Steps:

• Spread hummus on 2 bread slices; top with turkey, tomato, cheese and remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes per side.

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.

EASY RED PEPPER HUMMUS

Steps:

• In a food processor or blender, mix the garbanzo beans, olive oil, red bell pepper, tahini, lime juice, water, salt, black pepper, and garlic powder. Blend until smooth.

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.