Turkey Confit Club Sandwich Recipes

Steps:

• Place the salt and all the herbs into a food processor and process until the salt is pure green. Set aside.
• Place the turkey breasts on a wire rack above a sheet pan and place in the refrigerator to dry for 3 hours. Take out and rub the salt all over the turkey breasts. Return to the refrigerator for another 2 hours. Take out and rinse all the salt off in cold running water. Place back on a clean rack on a sheet pan and let sit overnight in the refrigerator.
• Preheat the oven to 250 degrees F.
• Take the turkey out and place, skin side up, in a deep hotel pan. Cover the turkey completely in the duck fat. Roast in the oven for 3 hours. When it comes out, let it sit for 1 hour to cool off. Serve.

Steps:

• For each sandwich, toast 3 pieces of bread and spread with mayonnaise.
• Top one piece of toast with a lettuce leaf and 2 oz turkey and ham.
• Cover with a second piece of toast.
• Top with 1 lettuce leaf, two tomato slices, and three strips of bacon.
• Top with the remaining toast.
• Secure with 4 club frill pics.
• cut into four triangles.

Steps:

• For the turkey:
• Preheat the oven to 300 degrees F. Sprinkle the turkey breast liberally with salt and pepper. Rub with the brown sugar and chopped thyme. Wrap in aluminum foil and roast in the oven until the meat has reached an internal temperature of 160 degrees F, 4 to 5 hours. Remove from the oven and let cool completely before opening and slicing.
• For the confit:
• Lower the oven temperature to 200 degrees F. Warm the duck fat in a large pan big enough to hold the legs and thighs. Rub the legs and thighs with salt, and then submerge in the duck fat. Add a sachet of the thyme and the bay leaves to the fat. Cover with aluminum foil and roast until the meat is tender and pulls away effortlessly with a fork, 6 to 8 hours. Remove and let cool in the duck fat overnight.
• Gently warm the turkey confit, just enough to remove the turkey from the fat. Shred the meat into pieces and toss with a little bit of the reserved fat. Reserve some more of the fat for assembling the sandwiches.
• Press the confit into a baking dish or small baking tray in a single 1/2-inch layer. Lay plastic wrap over the tray directly touching the confit, and place another tray on top. Add a few cans or weights to press it down and let it sit overnight.
• Unwrap the confit and cut 1 square per sandwich about the same size as the bread slices. Toast the bread, and then slice the turkey breast very thinly across the grain.
• Heat 2 tablespoons of duck fat in a nonstick pan over medium heat until hot. Place the squares of confit in the pan and fry until brown and crisp on both sides. Spread mayonnaise evenly over the bread slices. For each sandwich, place the confit on one slice and top with another piece of bread. Add 4 slices bacon, some tomato, turkey breast and lettuce. Top with last piece of bread and serve.

Steps:

• Bread: Use 3 slices of a good white sandwich bread (pain au lait or Pullman loaves are ideal). Be sure to toast it!
• Lettuce: Bibb and Boston lettuce both have nice small, soft leaves that fit well on the sandwich; shredded iceberg can be unruly.
• Tomatoes: Add 2 slices of tomato to each layer of a club; season with salt and pepper before you continue building the sandwich.
• Turkey: Fresh roasted turkey is key. Rub a 2 1/4-pound skinless, boneless turkey breast with olive oil; sprinkle generously with Italian seasoning, salt and pepper. Roast 10 minutes at 425˚ F, then reduce to 350˚ F and roast until the internal temperature is 160˚ F, 15 to 20 minutes. Let cool, then slice.
• Mayonnaise: Spread a thick layer of mayo on each slice of toasted bread.
• Bacon: You'll want 3 slices per sandwich (1 1/2 slices in each layer). Halve the slices first, then cook in a skillet over medium heat until crisp.

Steps:

• Spread softened butter on one side of the bread and ranch dressing on the other slice of bread (or use ranch on both sides if desired).
• Place lettuce leaves over the bottom of the bread that has the ranch dreesing over (use as much lettuce as desired).
• Top the lettuce with the turkey slices then American cheese slices then ham then then Swiss cheese triangles and then tomato slices, season the tomatoes with salt and pepper.
• Place lettuce leaves over tomatoes and then top with bacon slices.
• Cover with the top half of bread; press down slighty with hands to compact the sandwich.
• Secure with 8 long toothpicks and slice into 8 pieces (you should have a toothpick for each sandwich).
• You can cover sandwiches and refrigerate until ready to serve.

Steps:

• Spread dressing on each slice of bread.
• Break bacon to fit on 1 slice and arrange turkey on another.
• Tope each with tomatoes and lettuce leaves.
• Stack sandwich layers and top with third slice of bread.
• Cut in quarters on a diagonal and skewer with toothpicks.

Steps:

• 1. Toast bread.
• 2. Smear bread with mustard and avocado.
• 3. Place lettuce on bread, then turkey slices.
• 4. Close sandwich and eat.

Steps:

• Toast the bread.
• Cut bacon strips in half.
• Over medium heat, cook bacon strips in a pan sprayed with nonstick spray until crispy (about 5 minutes).
• Spread mayo onto one piece of bread, and then top with the turkey slices, tomato, lettuce, and bacon.
• Finish it all off with the other piece of bread and eat!

Steps:

• Mix dressing and bacon bits; spread onto 1 bread slice.
• Fill bread slices with remaining ingredients.
• KITCHEN TIPS:.
• Spice Up Your Sandwich: Add Dijon mustard to your favorite sandwich for a sophisticated taste.
• Substitute: Prepare using 2% Milk American Cheese Slices.
• Prepare using whole wheat bread.