Best Smoked Turkey And Stilton Sandwiches Recipes

Smoked Turkey Sandwiches with Spicy Aioli image

Provided by Valerie Bertinelli

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 individual ciabatta rolls, sliced in half lengthwise
Spicy aioli (see recipe below)
4 slices picante provolone
3 roasted red peppers, sliced into strips (about 1 cup)
1 pound thinly sliced smoked turkey breast
1 cup tightly packed fresh basil leaves
3/4 cup mayonnaise
2 tablespoons Calabrian chili paste
Kosher salt

Steps:

Preheat the oven to 400 degrees F. Place the ciabatta rolls on a rimmed baking sheet with the cut side facing upwards. Bake until lightly toasted, 7 to 10 minutes.
Arrange the bread, toasted side up, on a work surface and divide the spicy aioli on all the halves evenly. On each of the bottom halves place 1 slice of cheese, ripping in half if necessary to make the cheese fit the bread. On top of the cheese, layer the peppers, followed by the turkey. Divide the basil evenly on each of the top halves, pressing slightly to adhere to the aioli. Place the tops of the sandwiches on, then cut the sandwiches diagonally and serve.
Whisk together the mayonnaise, chili paste and ¼ teaspoon salt in a small bowl. Refrigerate aioli until ready to assemble the sandwiches.

Smoked Turkey Sandwich image

Provided by Food Network

Categories main-dish

Time 12h15m

Yield 4 servings

Number Of Ingredients 18

1 1/2 cups barbecue spice rub
One 3- to 4-pound boneless turkey breast
1/2 head green cabbage
1/4 head red cabbage
1 medium carrot
3/4 cup mayonnaise
1/3 cup sugar
1/4 cup white vinegar
1/8 teaspoon salt
1/8 teaspoon ground black pepper
3 cup fresh cranberries
1 cup sugar
1/2 cup orange juice
1 tablespoon barbecue spice rub
1 1/2 habanero chiles, finely chopped
Four 6-inch deli rolls
8 slices Swiss cheese
Barbecue sauce, for serving

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!

Smoked Turkey and Stilton Sandwiches image

Yield Makes 4 sandwiches

Number Of Ingredients 8

6 ounces Stilton, crumbled (about 1 1/2 cups) and softened
6 tablespoons mayonnaise
2 tablespoons bottled mango chutney, or to taste, any large pieces chopped
1 to 2 tablespoons minced fresh parsley leaves
fresh lemon juice to taste
four 5-inch lengths of Italian or French bread, halved horizontally and toasted
3/4 pound thinly sliced smoked turkey breast
arugula or lettuce leaves

Steps:

In a small bowl mash together with a fork the Stilton, the mayonnaise, the chutney, the parsley to taste, the lemon juice, and salt and pepper to taste until the mixture is combined well, spread the halves of the bread with the Stilton mixture, and divide the turkey between the bottom halves of the bread. Top the turkey with the arugula and cover the sandwiches with the top halves of the bread.