Foil Pack Turkey And Bacon Sandwich Recipes

Steps:

• In small bowl, mix mayonnaise and dressing. Spread on one side of each slice of bread. Top each of 4 bread slices with turkey, bacon, tomato, cheese and remaining bread slices, mayonnaise mixture side down.
• Spread butter on one side of each sandwich. In 12-inch skillet, place sandwiches, butter side down. Spread butter over top of each sandwich. Cover; cook over medium-low heat 6 to 8 minutes or until bottoms are golden brown.
• Turn sandwiches; cover and cook 5 to 6 minutes longer or until bottoms are golden brown and cheese is melted.

Steps:

• Heat oven to 400°F.
• Use serrated knife to make 17 vertical cuts into top of bread, making cuts about 1/2 inch apart and being careful to not cut through to bottom of bread piece. (You will end up with 16 bread slices to make a total of 8 sandwiches.)
• Mix mayo and pesto until blended. Reserve 2 Tbsp. mayo mixture for later use. Spread remaining mayo mixture evenly between every 2 slices of bread to coat insides of sandwiches, then fill sandwiches with spinach, tomatoes, bacon, cheese and turkey.
• Spread reserved mayo mixture over tops of sandwiches. Wrap in foil.
• Bake 10 min. or until cheese is melted and sandwiches are heated through.

Steps:

• In a stainless bowl, whisk together the soy sauce, ketchup, rice wine vinegar, sugar, garlic and 1 tbs of grated ginger. Place the salmon in a shallow nonmetallic dish. Pour the mixture over the salmon, toss well and marinate for about 30 minutes while you prepare the leeks.
• Place a large stainless saute pan over high heat. Add the olive oil, 2 tbs chopped ginger and the leeks and quickly saute them for 3 minutes. Lightly season the leeks with salt. Remove them from the pan and allow to cool on a tray.
• Pre heat the oven to 400 degrees. Lay out four large squares of heavy duty aluminum foil on the table (aprox, 18 x 12 inch.) Fold them in thirds and open them back up. In the center of the foil, place a small mound of the cooked leeks and top with the marinated salmon, include the marinade. Garnish the salmon with the chile pepper slices and fold the foil over to form a sealed packet. Repeat with the remaining ingredients to make 3 more packets.
• Set the packets on a baking sheet and bake for 15 minutes in a convection (with fan) oven or 20 minutes in a regular oven.
• Open each packet carefully. There is going to be a small burst of hot steam. Slide the cooked fish and vegetables out onto a plate, with any juices. Garnish with fresh cilantro.