Turkey And Smoked Mozzarella Sandwich Recipes

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:

• Spread the Creamy Veggie Hummus on the bottom half of the bagel, then top with the spinach leaves, tomato, turkey, cucumbers and the other half of the bagel. Wrap the sandwich in a paper towel and then aluminum foil.
• Pulse Neufchatel, hummus, tomatoes, carrots, garlic and scallion in a food processor until fully mixed, but somewhat chunky. Transfer to a container. This spread will keep well in the refrigerator for about a week.

Steps:

• In a mixing bowl, add the first 4 ingredients; toss to combine and let set for 30 minutes.
• Lay turkey and cheese slices on 6 bread slices.
• Spoon blackberry mixture over cheese.
• Sprinkle with minced sage and top with remaining bread slices to make sandwiches.

Steps:

• Thinly slice mozzarella. Pit, peel, and thinly slice avocado. Spread butter on one side of each bread slice and turn slices over. Spread mustard on bread slices and top 2 slices with mozzarella, avocado, and turkey. Season turkey with salt and pepper and top with remaining 2 bread slices, buttered sides up.
• Heat a heavy skillet over moderate heat until hot but not smoking and cook sandwiches until bread is crisp and cheese is melted, about 1 1/2 minutes on each side.
• Serve sandwiches with cucumber salad.

Steps:

• Preheat oven to 350° F.
• Split pita loaves horizontally to create 4 rounds.
• Discard husks from tomatillos and rinse under warm water. Chop tomatillos and in a blender purée with jalapeño, garlic, and salt and pepper to taste until smooth. In a small saucepan cook purée over moderate heat, stirring, until thickened, about 4 minutes.
• Spread 1/4 tomatillo purée on rough side of each pita round. Arrange 2 pita rounds on a baking sheet and top evenly with turkey, roasted pepper, mozzarella, and coriander. Top with remaining pita rounds, tomatillo sides down. Brush tops of sandwiches with oil and season with salt and pepper. Bake sandwiches in middle of oven 10 minutes, or until cheese is slightly melted and tops of pitas are golden brown.
• Cut sandwiches into wedges if desired.

Steps:

• Adjust oven rack to upper-middle position and heat oven to 500°F
• Heat oil, garlic, and red pepper flakes in a large skillet over medium-high heat until fragrant, about 1 minute. Add tomatoes and cook until mixture is dry, about 10 minutes. Turn heat off. Stir in 2 tablespoons pesto and salt and pepper to taste.
• Spread remaining pesto on insides of each roll and layer each roll with turkey, tomato mixture, and sliced cheese. Place sandwiches on baking sheet, with open sides facing up. Bake until edges of bread are golden and cheese begins to melt, about 5 minutes. Serve.

Steps:

• Mix mayo, olives and basil; spread onto bread slices.
• Fill with remaining ingredients to make 2 sandwiches.