TURKEY TEA SANDWICHES
Provided by Ina Garten
Yield 32 sandwiches; 8 to 10 servings
Number Of Ingredients 7
Steps:
- For the scallion cream cheese, combine the cream cheese, scallions and the salt and pepper in an electric mixer fitted with a paddle attachment. Do not whip.
- For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn't possible, you can slice it crosswise with a very sharp knife.)
- Lay out 8 slices of bread and spread them all with a thin layer of scallion cream cheese. Place a single layer of turkey on half the slices, cutting the edges to fit the bread. Place the basil leaves randomly on top of the turkey. Top with the other 4 slices of bread, cream cheese side down. Lay the sandwiches on a baking sheet covered with parchment paper, cover with damp paper towels and wrap the sheet with plastic. Refrigerate until the cream cheese is cold and firm. Place the sandwiches on a cutting board and, with a very sharp knife, cut off the crusts. Cut each large sandwich in half crosswise, and then cut each half diagonally, twice, to make a total of 8 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 4 small triangles.) Serve chilled.
GARDEN TURKEY SANDWICH
This is your garden-variety turkey sandwich-and that's meant in the nicest possible way! Its veggie factor comes from cucumber and tomato slices.
Provided by My Food and Family
Categories Home
Time 5m
Yield Makes 1 serving.
Number Of Ingredients 7
Steps:
- Spread bread with dressing; sprinkle with dill weed.
- Fill bread slices with remaining ingredients.
Nutrition Facts : Calories 210, Fat 4.5 g, SaturatedFat 1 g, TransFat 0.5 g, Cholesterol 25 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
TURKEY SANDWICHES WITH BRUSSELS SPROUT SLAW
Steps:
- Set up a food processor with the slicing disk and process the Brussels sprouts through the feed tube. (You don't need to remove the cores of the sprouts.) Transfer to a large bowl.
- In a medium bowl, whisk together the mayonnaise, whole-grain mustard, Dijon mustard, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the mayonnaise mixture to the sprouts and toss well.
- Place the ciabatta halves, cut sides up, on a cutting board. Spread a thin layer of mayonnaise over each half. Place a layer of turkey on the bottom halves, pile some of the slaw on top, and place a second layer of turkey on top of the slaw. Sprinkle generously with salt and pepper. Cover with the top halves of the breads, cut sides down. Serve the individual ciabattas cut in half or cut the large ciabattas in thirds and serve.
GARDEN-LOVER'S TURKEY SANDWICH
Eat without sacrificing big and bold flavors. Try our Garden-Lover's Turkey Sandwich for the perfect blend of veggies, cheese and meat. Have this sandwich with your favorite side of fruit or any of your favorites.
Provided by My Food and Family
Categories Lunch
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Spread cut sides of bun with mayo.
- Fill with remaining ingredients.
Nutrition Facts : Calories 300, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 23 g
OPEN-FACE GARDEN TURKEY SANDWICHES
Enjoy these delicious turkey sandwiches topped with vegetables and cheese that are ready in just 15 minutes - perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook frozen stir-fry vegetables in skillet 3 to 5 minutes, stirring frequently, until tender. Remove vegetables from skillet.
- Cook turkey as directed on package in same skillet until light golden brown and no longer pink in center. Remove from heat.
- Top each turkey slice with vegetables and cheese. Cover and let stand 1 to 2 minutes or until cheese is melted. Spread sandwich spread on bread. Top each slice with turkey topped with vegetables and cheese.
Nutrition Facts : Calories 330, Carbohydrate 28 g, Cholesterol 95 mg, Fiber 4 g, Protein 34 g, SaturatedFat 4 g, ServingSize 1 Sandwich, Sodium 410 mg
GARDEN TURKEY BURGERS
These moist burgers get plenty of color and flavor from onion, zucchini and red pepper. I often make the mixture ahead of time and put it in the refrigerator. Later, after helping my husband with farm chores, I can put the burgers on the grill while whipping up a salad or side dish. -Sandy Kitzmiller, Unityville, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first seven ingredients. Crumble turkey over mixture and mix well. Shape into six 1/2-in.-thick patties., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 165° and juices run clear. Serve on buns. Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a resealable plastic freezer bag; return to freezer. To use, grill frozen patties as directed, increasing time as necessary for a thermometer to read 165°.
Nutrition Facts : Calories 188 calories, Fat 7g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 201mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
GARDEN TURKEY SANDWICH WITH LEMON MAYO
This is from the June '07 GoodHousekeeping magazine. Simple, healthy, and delicious. I added some alfalfa sprouts to mine and only used half the amount of spinach leaves.
Provided by ElaineAnn
Categories Lunch/Snacks
Time 3m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Stir lemon peel into mayonaisse. Spread on both slices of bread.
- Layer half of spinach leaves, turkey, tomato slices, and remaining spinach leaves on one slice of bread.
- Top with second slice of bread.
Nutrition Facts : Calories 238.5, Fat 3.1, SaturatedFat 0.7, Cholesterol 47.1, Sodium 353, Carbohydrate 30.8, Fiber 5.8, Sugar 5.7, Protein 24.2
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