Smoked Turkey Sandwich Recipes

Steps:

• For the lemon pepper: Zest the lemon and allow to dry. Mix with the granulated garlic, pepper, salt, sugar and celery seed.
• For the brine: Add 4 cups of the water, salt, sugar and half of the lemon pepper to a saucepan. Bring this mixture to boil over high heat, and then add the remaining water.
• For the turkey breast: When the brine is cool, add the turkey and refrigerate for 3 hours.
• Sprinkle the turkey with the remaining lemon pepper and place in your backyard smoker for approximately 3 hours at 250 degrees F. Use mesquite wood if available. Oak will work as a substitute (if you don't have a smoker you can use your oven).
• Slice the tomato, red onion, dill pickle and pull the leaves off the head of green leaf lettuce (don't forget to wash thoroughly).
• Toast the buns and spread mayo on both sides. Slice the turkey breast thinly and place on the bottom bun. Place leaf lettuce, tomato slices, red onion slices and dill pickle slices (in that order) on the top bun and serve open faced.

Steps:

• Preheat the oven to 400 degrees F. Place the ciabatta rolls on a rimmed baking sheet with the cut side facing upwards. Bake until lightly toasted, 7 to 10 minutes.
• Arrange the bread, toasted side up, on a work surface and divide the spicy aioli on all the halves evenly. On each of the bottom halves place 1 slice of cheese, ripping in half if necessary to make the cheese fit the bread. On top of the cheese, layer the peppers, followed by the turkey. Divide the basil evenly on each of the top halves, pressing slightly to adhere to the aioli. Place the tops of the sandwiches on, then cut the sandwiches diagonally and serve.
• Whisk together the mayonnaise, chili paste and ¼ teaspoon salt in a small bowl. Refrigerate aioli until ready to assemble the sandwiches.

Steps:

• Preheat a griddle or cast iron skillet. Spread each side of split roll with pesto or tapenade. Layer some turkey and cheese on one half of roll and top with other half.
• Add a couple of teaspoonfuls of butter to skillet and add roll. Top with aluminum foil, put heavy weight on top and cook the sandwich, weighted down, slowly for 4 to 5 minutes. Turn sandwich over, add a couple more teaspoonfuls of butter to skillet and cook weighted down until cheese has melted--another minute or so. Serve hot and eat with knife and fork. Serve with Fennel and Roasted Pepper Salad below.

Steps:

• For the smoked turkey breast: Combine 1 cup spice rub and 2 gallons water in a large container, then add turkey breast to brine. Cover and place in refrigerator overnight.
• Preheat a smoker for cooking at 200 degrees F.
• Remove turkey breast from brine and pat dry. Rub with remaining 1/2 cup spice rub. Place in smoker and cook until it reaches an internal temperature of 150 degrees F, about 3 1/2 hours. Remove from smoker and let rest 15 minutes, then slice thin.
• For the cole slaw: Meanwhile, thinly cut both cabbages and put in a medium bowl. Grate the carrot and add to the bowl. Add the mayonnaise, sugar, vinegar, salt and pepper and mix well.
• For the gorilla berry habanero sauce: Add cranberries, sugar, orange juice, spice rub and habanero to a saucepan. Cook, stirring occasionally, over medium-high heat, about 20 minutes. Break down with an immersion blender.
• For the sandwich: Cut open the rolls. Open and toast, with two slices of cheese on the top halves. When cheese is melted, remove from heat and add about 3 tablespoons Gorilla Berry Habanero Sauce to each roll bottom. Add turkey breast, barbecue sauce and 1/2 cup cole slaw to each. Close sandwiches, then cut in half and enjoy!

Steps:

• SLICE loaf of bread in half lengthwise. Open up both halves.
• SPREAD Ranch dressing evenly on both sides of bread. Divide sliced turkey on each side of bread, then top with cheese.
• PLACE both halves of sandwich on broiler pan. Place under broiler and heat on High for 1 to 2 minutes or until cheese has melted.
• REMOVE from oven. Divide banana peppers and spinach leaves on top of cut halves.
• TOP with Sabra guacamole. Put halves together and slice into serving size pieces.

Steps:

• In a large skillet over medium high heat, heat oil and then add in onions, cooking until llight browned, breaking up into rings. (8-10 minutes). Remove from heat and stir in vinegar and salt and pepper. Set aside.
• Chop enough argula to measure 1 cup and place it in a small bowl. Mix in the mayonnaisse, salt and pepper.
• To make sandwiches: spread 1 1/2 tablespoons (I used less) of the argual/mayo over the cut sides of 4 slices of bread. Divide the turkey slices among the 4 bread slilces and then top with the blue cheese, red onion slices and argula leaves and the remaining slices of bread.

Steps:

• In a small bowl combine chutney and mustard and then spread on each slice of bread, top with the carrots.
• Add turkey over 4 of the bread slices, topping with cilantro if desired.
• Cover with remaining bread slices.
• Wrap and refrigerate (this can be refrigerated overnight if desired).