Turkey Sandwiches With Red Pepper Hummus Recipes

Steps:

• Spread hummus on 2 bread slices; top with turkey, tomato, cheese and remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes per side.

Steps:

• Toss the cucumber, feta, vinegar, mint, 1 tablespoon olive oil and a pinch each of salt and pepper in a bowl; cover and refrigerate.
• Mix the turkey, 1/2 cup hummus, the parsley and coriander in a bowl; season generously with pepper. Dampen your hands and shape the mixture into 16 small patties, about 1/2 inch thick.
• Heat 1 1/2 tablespoons olive oil in a medium cast-iron skillet over medium-high heat. Add half of the patties and cook until browned and cooked through, about 2 minutes per side. Transfer to a plate. Cook the remaining patties in the remaining 1 1/2 tablespoons olive oil.
• Mix the remaining 1/2 cup hummus with a splash of hot water in a bowl. Spread some of the hummus on the inside of each pita; fill with a tomato slice, turkey patty and some of the cucumber mixture.

Steps:

• Heat gas or charcoal grill. Cut 30x18-inch sheet of heavy-duty foil. Cut bread in half horizontally. Layer turkey, peppers and cheese on bottom half of bread. Cover with top half. Place sandwich on center of foil.
• Bring up 2 sides of foil over sandwich so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packet on grill over low heat. Cover grill; cook 10 to 13 minutes, rotating packet 1/2 turn after 5 minutes, until sandwich is toasted and cheese is melted.
• To serve, carefully fold back foil to allow steam to escape. Cut sandwich into 6 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:

• Rinse and drain beans.
• Chop pepper.
• Combine beans, pepper, and next 5 ingredients (mayo through cumin) in a food processor or blender and process until smooth.
• Transfer to a small dish, cover, and refrigerate for 1 hour.
• Meanwhile, slice the onion and tomato.
• Spread butter on one side of each slice of bread and prepared hummus (the garbanzo bean spread you just made) on the other side.
• Heat a pan over medium high heat and place four slices of bread (butter side down) in the pan.
• Top each slice of bread with one slice of cheese, 2 slices turkey, onion, tomato, and one slice remaining bread (hummus side down).
• Grill for 2-3 minutes on each side or until bread is lightly browned and cheese is melted.

Steps:

• Cook and stir onions, peppers and chiles in large skillet on medium-high heat 5 min. or until onions and peppers are tender.
• Fill bolillos with turkey, vegetable mixture and Singles. Spread outside of bolillos with mayo.
• Cook in skillet on medium heat 3 min. on each side or until golden brown on both sides, gently pressing down tops of sandwiches with spatula to flatten slightly as they cook.