Grilled Turkey Sandwich Recipes

Steps:

• Spread cream cheese on two slices of bread. Layer cheese, turkey and spinach over cream cheese; top with remaining bread. Spread butter on top and bottom of sandwiches. Cook on both sides on a hot griddle or skillet until the bread is browned and cheese is melted. Serve immediately.

Steps:

• Mix the mayonnaise, salsa, and green onions in a small bowl. Spread the seasoned mayonnaise evenly on each slice of bread. Layer the turkey and cheese on 4 of the slices. Top with remaining bread to make 4 sandwiches.
• Melt 2 tablespoons butter in a large skillet over medium heat. Fry sandwiches in butter until lightly toasted. Add remaining butter to skillet, turn sandwiches over. Cook until the cheese is melted, and the bread is browned.

Steps:

• Spread each of 4 slices of bread with 1/2 tablespoon of butter. Now spread each with 1 tablespoon of the apple butter. Top each slice of bread with a couple of slices of turkey, cover that with 2 to 3 slices of brie (enough to cover the turkey), and finally, arrange 2 to 3 arugula leaves on top. Spread the remaining 4 bread slices with 1/2 tablespoon of butter and lay them, buttered sides down, over the cheese; press gently.
• Heat a large cast-iron or other heavy skillet over medium-low heat. Add the remaining 1 tablespoon butter and let it melt to evenly coat the bottom of the pan. Add as many sandwiches as will comfortably fit (either 2 or 4) and cook 2 to 3 minutes until the bread is golden brown and the cheese begins to melt. Flip and cook 2 to 3 more minutes to brown the bread. (Add another tablespoon of butter and cook the remaining sandwiches, if you need to.) Cut the sandwiches in half and serve hot.

Steps:

• Warm the sauerkraut and turkey, separately, in a microwave-safe bowls for 30-seconds; set aside. Spread butter generously on one side of each slice of rye bread, then spread the thousand island dressing on the other side. Divide the sauerkraut, turkey, and Swiss cheese on two slice of bread with the butter-side down. Stack the remaining two slices of bread with the butter-side up on top.
• Heat a large skillet over medium-low heat. Arrange the sandwiches on the skillet and grill until lightly browned and the cheese is melted, about 3 minutes on each side.

Steps:

• Remove tenderloin from turkey; cut tender in half lengthwise. Cut breast into 1/2-inch-thick medallions. Cut open two sides of a resealable plastic bag. Place 1 medallion in bag; pound to 1/4-inch thickness with a meat pounder. Transfer to a nonmetal container. Repeat with remaining turkey. Add marinade. Chill for 2 hours.
• Heat a grill or grill pan. Brush onion, tomatoes, and bread with oil. Season onion and tomatoes with salt and pepper. Grill onion until browned and soft, about 2 minutes per side. Set aside on a plate. Grill tomatoes without turning until lightly browned, about 2 minutes. Grill bread until just toasted, 1 to 2 minutes.
• Remove turkey from marinade; season with salt and pepper. Grill until browned and cooked through,1 to 2 minutes per side. Layer bread with onion, turkey, Parmesan, basil, tomatoes, and watercress; top with remaining bread. Serve.

Steps:

• Spread each slice of bread with mayonnaise.
• Put turkey, tomato and cheese on one slice of bread and top with the remaining slice.
• Spread outsides of sandwiches with the softened butter.
• On a hot griddle, grill sandwiches for 3-4 minutes on each side or until golden brown.

Steps:

• Spray cold grate of outdoor gas grill with cooking spray. Prepare grill for medium indirect heat.
• Remove turkey from package. Dry with paper towels. Discard gravy packet or refrigerate for another use (within 2 - 3 days). Lift string netting and shift position on roast for easier removal after cooking. Cut small slits, at least 1 inch apart, over entire surface of turkey. Insert 1 garlic slice into each slit. Brush turkey with oil.
• Combine cumin, salt and pepper. Sprinkle over turkey.
• Place turkey on grill grate over drip pan. Cover grill with lid. Grill 1 1/4 to 1-3/4 hours, or until meat thermometer reaches 170 degrees F when inserted into center of roast. Remove from grill. Let stand 10 minutes.
• Remove string netting. Cut half of the turkey into six 1/8-inch-thick slices. Set aside. Refrigerate unsliced turkey for another use.
• Cut each bread loaf lengthwise in half. Then, cut each into 3 pieces (for 6 sandwiches). Spread the bottom half of each section with 2 teaspoons mustard. Top with the sliced turkey, ham, cheese and pickles. Cover with tops of bread loaves. Press sandwiches with hands to flatten. Tightly wrap individually in aluminum foil.
• Place wrapped sandwiches on grill grate. Top each with heavy iron skillet or brick. Grill 3 to 5 minutes on each side, or until heated through.
• Serve sandwiches warm, wrapped in aluminum foil.

Steps:

• Spread two slices of bread with mayonnaise. Layer with turkey, tomato and cheese; top with remaining bread. Spread outsides of sandwiches with butter. On a hot griddle, grill sandwiches until golden brown, 3-4 minutes on each side.

Steps:

• Heat a non stick pan over medium high heat.
• spread one side of each slice of bread with a tsp of mayo, coating it evenly.
• place one slice in the pan, mayo side down.
• arrange meat an cheese on the bread with the meat between the slices of cheese.
• place the other slice of bread on top with mayo side up.
• cover and cook to desired toasting level.
• Flip and repeat.

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.

Steps:

• In 12-inch nonstick skillet, cook bacon until crisp; drain on paper towels.
• Meanwhile, spread butter on one side of each bread slice. Spread rounded tablespoons of the tomatoes on unbuttered side of 4 of the bread slices. Top each with one slice of the cheese, turkey, bacon, the second slice of cheese and the remaining bread slice, buttered side up.
• Heat griddle or 12-inch nonstick skillet over medium heat. In hot skillet, cook sandwiches 3 minutes or until cheese is slightly melted and bread is browned. Turn sandwiches over; cook 3 minutes longer or until cheese is melted and sandwich is deep golden brown.

Steps:

• In small bowl, mix mayonnaise and pesto.
• Spread 1 side of each bread slice with butter. Turn bread slices butter sides down; spread other sides with 1 tablespoon pesto mixture each. Top 8 bread slices with turkey, artichokes, tomatoes and cheese. Top with remaining bread slices, butter sides up.
• In sandwich grill or 12-inch skillet, cook sandwiches over medium heat 3 to 4 minutes, turning once, until bread is toasted and cheese is melted.