ORCHARD HARVEST TURKEY SANDWICH
Pack this Orchard Harvest Turkey Sandwich in your bag for lunch, and you'll be the envy of all your coworkers. (Let the nice ones have the recipe.)
Provided by My Food and Family
Categories Home
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Spread 1 bread slice with dressing.
- Fill bread slices with remaining ingredients.
Nutrition Facts : Calories 400, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1090 mg, Carbohydrate 36 g, Fiber 5 g, Sugar 9 g, Protein 23 g
THE ORCHARD SANDWICH
Steps:
- Spread one slice of the bread with mayonnaise and honey mustard. Top with the apple slices and sausage. Spread the remaining slice of bread with cream cheese. Top with lettuce and the Havarti. Put the sides together.
BLUE PLATE OPEN-FACED TURKEY SANDWICH
Turkey with gravy makes divine comfort food that reminds me of old-time diners on the East Coast that serve open faced turkey sandwiches just like this one. Happily, my gravy is not from a can. -Chris Schwester, Divide, Colorado
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, heat butter over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Stir in flour, parsley and seasonings until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 1-2 minutes., Add turkey, 1 slice at a time; heat through. Serve over bread.
Nutrition Facts : Calories 361 calories, Fat 14g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 1462mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.
BEST THANKSGIVING LEFTOVERS SANDWICH
The sandwich you make with all the prized leftovers the day after Thanksgiving might be even better than the main event. Assembling this leftover Thanksgiving sandwich is easy, but the details matter. The white and dark turkey meat each get special love and attention: The breast is warmed in butter, while the dark meat is shredded, then warmed in gravy. This club ditches the usual third slice of bread for a slab of crisp, fried stuffing instead. When heating the stuffing, make sure your pan is good and hot so the stuffing fries up fast without falling apart in the skillet. A generous swipe of cranberry mayo brings the whole thing together.
Provided by Sohla El-Waylly
Categories dinner, lunch, sandwiches, main course
Time 8h20m
Yield 4 sandwiches
Number Of Ingredients 11
Steps:
- Grease a 8- or 9-inch square baking pan with butter, then line it with parchment paper, covering the bottom and 2 sides with one sheet, creasing it into the corners to ensure a snug fit. If the stuffing is cold, warm it in the microwave for 1 minute or covered in a 350-degree oven for 15 minutes.
- Put the stuffing into the prepared pan and press into an even layer using an offset spatula or the back of a spoon. Top with a sheet of parchment and press firmly with your hands, tightly compacting the stuffing. If you have a second pan of the same size, use that to pack down the stuffing. Cover and chill overnight.
- The next day, prepare your sandwich fillings: In a small bowl, whisk together the mayonnaise and cranberry sauce. Set aside.
- In a small saucepan, combine the shredded dark-meat turkey and the gravy. Gently heat over medium-low, stirring occasionally, until warmed through, about 5 minutes.
- In a large nonstick skillet or well-seasoned cast-iron skillet over medium-high, warm the oil until hot and shimmering. (The stuffing needs to be cooked hot and fast, or it will stick to the skillet and fall apart.) Meanwhile, remove the stuffing from the pan by lifting the parchment overhang, and cut the stuffing into four squares.
- Cook stuffing until browned and crisp on one side, gently pressing it down using the base of the baking pan you chilled it in, about 1 minute. Using a flat spatula, quickly flip each piece of stuffing. Cook the other side until browned and crisp, about 1 minute. Transfer to a plate.
- In the same skillet, melt the 2 tablespoons butter over medium-low heat until foamy. Add the sliced turkey breast, flipping occasionally until warmed through, about 3 minutes. Season with salt and pepper.
- Assemble the sandwiches: Evenly spread 2 tablespoons of cranberry mayonnaise on 1 side of each slice of bread. Divide the buttery sliced turkey over the 4 slices of bread. Divide half the assorted leftovers on top of the white meat, then top each with a slab of crisp stuffing.
- On top of the crisp stuffing, evenly divide the gravy-dressed dark meat and the remaining assorted leftovers. Top with remaining mayo-slathered bread. Using a sharp serrated knife, cut each sandwich on the diagonal and serve right away.
TURKEY APPLE PANINI
Serve up a mouthwatering panini with Boar's Head Ovengold® Turkey Breast, green apple, and cheddar cheese.
Provided by Food Network
Categories main-dish
Time 10m
Yield 1 Serving
Number Of Ingredients 7
Steps:
- Preheat a Panini press. Brush the inside of both slices of bread with olive oil. On bottom bun, layer ingredients in the following order: Ovengold Turkey Breast, green apples, spinach, cheese. Crown with remaining slice of bread and place on the Panini press. Cook according to the manufacturer's instructions until golden and crisp, approximately 3 to 5 minutes.
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