Ww 8 Points Double Turkey Club Sandwich Recipes

TURKEY CLUB SANDWICH

Steps:

• For each sandwich, toast 3 pieces of bread and spread with mayonnaise.
• Top one piece of toast with a lettuce leaf and 2 oz turkey and ham.
• Cover with a second piece of toast.
• Top with 1 lettuce leaf, two tomato slices, and three strips of bacon.
• Top with the remaining toast.
• Secure with 4 club frill pics.
• cut into four triangles.

WW 8 POINTS - DOUBLE TURKEY CLUB SANDWICH

Steps:

• Spread dressing on each slice of bread.
• Break bacon to fit on 1 slice and arrange turkey on another.
• Tope each with tomatoes and lettuce leaves.
• Stack sandwich layers and top with third slice of bread.
• Cut in quarters on a diagonal and skewer with toothpicks.

TURKEY CLUB

Steps:

• Bread: Use 3 slices of a good white sandwich bread (pain au lait or Pullman loaves are ideal). Be sure to toast it!
• Lettuce: Bibb and Boston lettuce both have nice small, soft leaves that fit well on the sandwich; shredded iceberg can be unruly.
• Tomatoes: Add 2 slices of tomato to each layer of a club; season with salt and pepper before you continue building the sandwich.
• Turkey: Fresh roasted turkey is key. Rub a 2 1/4-pound skinless, boneless turkey breast with olive oil; sprinkle generously with Italian seasoning, salt and pepper. Roast 10 minutes at 425˚ F, then reduce to 350˚ F and roast until the internal temperature is 160˚ F, 15 to 20 minutes. Let cool, then slice.
• Mayonnaise: Spread a thick layer of mayo on each slice of toasted bread.
• Bacon: You'll want 3 slices per sandwich (1 1/2 slices in each layer). Halve the slices first, then cook in a skillet over medium heat until crisp.

TURKEY CONFIT CLUB SANDWICH

Steps:

• For the turkey:
• Preheat the oven to 300 degrees F. Sprinkle the turkey breast liberally with salt and pepper. Rub with the brown sugar and chopped thyme. Wrap in aluminum foil and roast in the oven until the meat has reached an internal temperature of 160 degrees F, 4 to 5 hours. Remove from the oven and let cool completely before opening and slicing.
• For the confit:
• Lower the oven temperature to 200 degrees F. Warm the duck fat in a large pan big enough to hold the legs and thighs. Rub the legs and thighs with salt, and then submerge in the duck fat. Add a sachet of the thyme and the bay leaves to the fat. Cover with aluminum foil and roast until the meat is tender and pulls away effortlessly with a fork, 6 to 8 hours. Remove and let cool in the duck fat overnight.
• Gently warm the turkey confit, just enough to remove the turkey from the fat. Shred the meat into pieces and toss with a little bit of the reserved fat. Reserve some more of the fat for assembling the sandwiches.
• Press the confit into a baking dish or small baking tray in a single 1/2-inch layer. Lay plastic wrap over the tray directly touching the confit, and place another tray on top. Add a few cans or weights to press it down and let it sit overnight.
• Unwrap the confit and cut 1 square per sandwich about the same size as the bread slices. Toast the bread, and then slice the turkey breast very thinly across the grain.
• Heat 2 tablespoons of duck fat in a nonstick pan over medium heat until hot. Place the squares of confit in the pan and fry until brown and crisp on both sides. Spread mayonnaise evenly over the bread slices. For each sandwich, place the confit on one slice and top with another piece of bread. Add 4 slices bacon, some tomato, turkey breast and lettuce. Top with last piece of bread and serve.

WW 8 POINTS - CASHEW CHICKEN

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add garlic and cook 1 minute.
• Season chicken on both sides with salt and pepper and add to skillet.
• Cook until browned on all sides, stirring frequently, about 4 minutes.
• Add 1 cup of broth, soy sauce, celery, bamboo shoots and water chestnuts to chicken and bring to a simmer.
• Reduce heat to low, cover and simmer until chicken is cooked through, about 5 minutes.
• Dissolve cornstarch in remaining 1/2 cup of broth.
• Add cornstarch mixture to skillet and simmer until sauce thickens, stirring constantly, about 1 minute.
• To serve, divide rice among 4 shallow dishes.
• Spoon chicken mixture onto rice and sprinkle with cashews.
• Yields about 1 cup of chicken, 1/2 cup of rice and 1 1/2 tablespoons of cashews per serving. 8 Points per serving.

TURKEY CLUB SANDWICH

Steps:

• Mix dressing and bacon bits; spread onto 1 bread slice.
• Fill bread slices with remaining ingredients.
• KITCHEN TIPS:.
• Spice Up Your Sandwich: Add Dijon mustard to your favorite sandwich for a sophisticated taste.
• Substitute: Prepare using 2% Milk American Cheese Slices.
• Prepare using whole wheat bread.