TURKEY FOCACCIA CLUB W/ SPECIAL CRANBERRY MAYONNAISE
I just have to share this recipe, printed in TOH by Judy Wilson. It is a must-have for leftover turkey after-Thanksgiving or, for that matter, anytime by using store-bought sliced turkey breast. I would have this for dinner on chilly nights with a bowl of steaming soup and a fruit salad.
Provided by Mareesme
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In small bowl, combine mayonnaise, cranberry sauce, mustard, pecans and honey.
- Cut bread in half horizontally, then spread both sides with cranberry pecan mayonnaise.
- Layer with lettuce, turkey cheese, tomato and bacon.
- Replace bread top, cut into wedges and enjoy!
FOCACCIA TURKEY SANDWICH
This is my spin on my favorite sandwich from a local restaurant. It is super easy to make. We serve it with soup during the winter. Yum! It has such interesting and unique ingredients and the most amazing flavor! I urge you not to skip ingredients. Each flavor really adds to the entire taste of this focaccia turkey sandwich!
Provided by Kelly
Categories Turkey Sandwiches
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Drain and seed chipotle peppers. Combine chipotle peppers and mayonnaise in the bowl of a food processor; pulse until blended.
- Spread mayonnaise mixture on bottom half of focaccia. Top with turkey, mozzarella, roasted red peppers, sun-dried tomatoes, and remaining focaccia. Wrap in aluminum foil.
- Heat sandwich in the preheated oven for 15 to 20 minutes. Cut into 6 individual sandwiches. Serve hot.
Nutrition Facts : Calories 470.7 calories, Carbohydrate 36.2 g, Cholesterol 51.9 mg, Fat 27.5 g, Fiber 2.7 g, Protein 19.2 g, SaturatedFat 8.7 g, Sodium 1094.8 mg, Sugar 2.4 g
TURKEY AND BACON PANINI WITH CHIPOTLE MAYONNAISE
This is one of my favorite sandwiches to make, I whipped it up one day when I was trying to use up leftover ingredients. My family raved! It's also excellent as a vegetarian sandwich if you leave out the turkey and bacon.
Provided by chefmommy
Categories Meat and Poultry Recipes Pork
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat a panini press according to manufacturer's instructions.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Meanwhile, melt the butter in a large skillet over medium heat. Cook and stir the garlic and onion until the onion has softened and turned translucent, about 10 minutes. Stir in the spinach and cook until wilted, about 3 minutes more.
- While the onions and spinach are cooking, stir together the mayonnaise, minced chipotle peppers, and adobo sauce in a small bowl. Spread the mayonnaise over 4 slices of focaccia bread. Place a slice of cheese onto the 4 slices, then divide the turkey among the sandwiches. Place 2 strips of bacon onto each sandwich and top with the spinach mixture. Place the remaining slices of bread onto the sandwiches.
- Cook the sandwiches in the preheated panini grill according to manufacturer's directions until crispy and golden brown, about 5 minutes.
Nutrition Facts : Calories 698.6 calories, Carbohydrate 65.1 g, Cholesterol 80.7 mg, Fat 33.2 g, Fiber 4.1 g, Protein 34.5 g, SaturatedFat 12.2 g, Sodium 2276.3 mg, Sugar 3.2 g
FOCACCIA TURKEY BACON CLUB
I use a large foccacia loaf to make one big sandwich that can be sliced into appropriate serving sizes. My husband and son can have larger size sandwiches, while my daughter and I can have smaller sizes. I also use this recipe for entertaining, by making several large sandwiches and then slicing them into smaller size servings and securing with colorful toothpicks.
Provided by Sanzibar -
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven broiler.
- Slice the foccacia bread in half horizontally so you have a top and a bottom piece. Place on a cookie sheet with the cut sides up.
- Mix the olive oil, garlic powder, and oregano in a small bowl. Brush each cut side of the bread round evenly with the oil mixture.
- Place under the broiler until the bread slightly browns (watch closely - this only takes a few minutes).
- Remove the bottom bread section from the cookie sheet. Place the provolone cheese evenly on the top bread section. Return to the broiler until the cheese is melted (again, watch closely). Turn off the oven.
- Finish building the sandwich on the bottom bread section by piling on the basil, avacado, turkey, and tomato. Add the top bread section, and slice into servings.
- I like to serve this sandwich as a meal with Italian chicken tortellini soup or tomato soup.
Nutrition Facts : Calories 567.8, Fat 42.7, SaturatedFat 13.6, Cholesterol 102.5, Sodium 958.5, Carbohydrate 8.4, Fiber 4.5, Sugar 2, Protein 38.5
MINI TURKEY FOCACCIA SANDWICHES
Looking for little bites with big flavor? Whip up these apps for your next casual get together.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h5m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease large cookie sheet with shortening or cooking spray. Unroll pizza crust; press into 12x8-inch rectangle on cookie sheet. With end of handle of wooden spoon, press indentations in top of dough, about 1 inch apart. Brush dough with oil; sprinkle with garlic powder, Italian seasoning and Parmesan cheese.
- Bake 10 to 13 minutes or until golden brown. Cool 30 minutes.
- Cut focaccia in half lengthwise to make 2 (12x4-inch) pieces. Spread bottom of each focaccia piece with 1/4 cup dip. Top 1 piece with single layer of tomatoes and the spinach. Layer turkey evenly over spinach. Place remaining focaccia piece, dip side down, over turkey; press lightly.
- With long serrated knife, cut into 6 rows crosswise by 2 rows lengthwise to make 12 square sandwiches. Secure each sandwich through all layers with toothpick.
Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Mini Sandwich, Sodium 510 mg, Sugar 3 g, TransFat 0 g
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