Turkey Melt With Chutney Recipes

Steps:

• Heat 1 tablespoon of the oil in a large cast iron skillet over medium heat. Add the onion, season with some salt and pepper, and cook until golden, about 7 minutes. Put in a bowl and set aside. Wipe out the skillet and add another tablespoon of oil. Season the turkey patties with salt and pepper, and cook in the remaining oil until well browned, about 3 minutes per side. Remove from the skillet. Wipe out the pan.
• Divide the onions among 4 bread slices, and top with a slice of cheese, a patty, another slice of cheese, and a slice of bread. Spread the top and bottom of the sandwiches with some butter. Heat the cast iron skillet over medium heat. Cook the sandwiches, in batches if needed, turning once, until lightly browned and the cheese melts, about 2 minutes per side. Halve the sandwiches and serve with cranberry sauce, if desired.

Steps:

• Preheat oven to 375°F Roll out the pizza crust into a 15 x 10" rectangle on a baking sheet. Bake 10 minutes, then remove from oven and let cool. Keep the pan handy.
• Meanwhile, make the cranberry jalapeno chutney: heat the vegetable oil in a pot. When heated, add onion, ginger, and garlic, and saute until the onion is softened, about 5 minutes.
• Add brown sugar, cranberries, jalapenos, and water to pot and bring to a boil. Reduce to a simmer and simmer until the cranberries burst, stirring occasionally, about 10 minutes.
• Stir in lime juice and allow chutney to cool.
• Prepare the spicy mayo by combining the mayonnaise, chili powder, and cayenne pepper and stirring well.
• Put together the sandwiches: Slice the pizza crust into 8 equal rectangles. Spread the spicy mayo on 4 of the rectangles and top with equal portions of the sliced Havarti.
• Top the remaining 4 rectangles with 1/4 of the turkey.
• Add 3 tablespoons of the cranberry-jalapeno chutney on top of the turkey on each rectangle.
• Top each cranberry and turkey rectangle with the cheese-topped rectangle and return the sandwiches to the pan.
• Return pan to oven at 375 and bake until cheese has melted, about 2-3 minutes.
• Cut each sandwich in half and serve with the remaining chutney. Enjoy!
• Bonus: Did you end up with some leftover chutney? It makes a great appetizer when served over a square of cream cheese (adjust amount to how much chutney you have), and set out with crackers.

Steps:

• In small bowl, combine the salsa, mayo, and green onions; mix well.
• Evenly divide the turkey over 4 slices of bread, then place a slice of cheese over each.
• Spread salsa mixture evenly over the cheese, then distribute sliced jalapeno peppers over the salsa mixture; top with remaining bread.
• In a large skillet, melt 2 T butter over low heat.
• Place the sandwiches in the skillet and cook for 2-3 minutes.
• Add more butter if needed, turn the sandwiches over and cook another 2-3 minutes, or until cheese is melted and bread is golden brown.
• Serve immediately.

Steps:

• In a large skillet, saute onions in 1 tablespoon of butter until tender; remove and set aside.
• Spread barbecue sauce on four slices of bread.
• Layer each with one slice of cheese, 2 slices of Canadian bacon and turkey, pickles, onions, and top of with another slice of cheese.
• Cover with remaining slices of bread.
• In the same skillet over medium-low heat, melt remaining butter as needed.
• Cook sandwiches on both sides until golden brown and cheese is melted.

Steps:

• Combine turkey, celery, scallions, chutney, and optional cilantro. Mix in enough mayonnaise to bind. Chill until ready to use.
• Preheat broiler.
• Arrange English muffin halves on foil-lined baking sheet. Top with a slice of tomato, then the turkey mix, and finally the cheese.
• Broil a few inches from heat source for 3 or 4 minutes, until bubbly. Serve.
• Note: I suggest foil on the baking sheet to make cleanup easier. Butterball suggest 8 servings from this, but I think that's a bit optimistic. It depends on your family's appetites, of course.