Best Smoked Turkey Blue Cheese And Red Onion Sandwiches Recipes

BBQ Smoked Turkey Sandwich image

Provided by Food Network

Time 7h20m

Yield 4 sandwiches

Number Of Ingredients 16

1 lemon
2 tablespoons granulated garlic
2 tablespoons ground black pepper
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon celery seed
1 gallon water
2 tablespoons kosher salt
2 tablespoons sugar
1 turkey breast (3 to 4 pounds)
1 tomato
1 red onion
1 dill pickle
1 head green leaf lettuce
4 hamburger buns
1/2 cup mayo

Steps:

For the lemon pepper: Zest the lemon and allow to dry. Mix with the granulated garlic, pepper, salt, sugar and celery seed.
For the brine: Add 4 cups of the water, salt, sugar and half of the lemon pepper to a saucepan. Bring this mixture to boil over high heat, and then add the remaining water.
For the turkey breast: When the brine is cool, add the turkey and refrigerate for 3 hours.
Sprinkle the turkey with the remaining lemon pepper and place in your backyard smoker for approximately 3 hours at 250 degrees F. Use mesquite wood if available. Oak will work as a substitute (if you don't have a smoker you can use your oven).
Slice the tomato, red onion, dill pickle and pull the leaves off the head of green leaf lettuce (don't forget to wash thoroughly).
Toast the buns and spread mayo on both sides. Slice the turkey breast thinly and place on the bottom bun. Place leaf lettuce, tomato slices, red onion slices and dill pickle slices (in that order) on the top bun and serve open faced.

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 Sandwiches image

Provided by ellie_

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 large red onion, cut into 1/2 inch rounds (the original recipe used 2 onions)
1 tablespoon olive oil
3 tablespoons red wine vinegar
3 cups arugula leaves (the original recipe suggests double the amount I used)
3/4 cup mayonnaise (I used 1/2 regular mayo and 1/2 light mayo)
8 slices whole wheat bread (I used light whole wheat bread)
12 ounces smoked turkey, deli sliced
3/4 cup blue cheese, crumbled

Steps:

In a large skillet over medium high heat, heat oil and then add in onions, cooking until llight browned, breaking up into rings. (8-10 minutes). Remove from heat and stir in vinegar and salt and pepper. Set aside.
Chop enough argula to measure 1 cup and place it in a small bowl. Mix in the mayonnaisse, salt and pepper.
To make sandwiches: spread 1 1/2 tablespoons (I used less) of the argual/mayo over the cut sides of 4 slices of bread. Divide the turkey slices among the 4 bread slilces and then top with the blue cheese, red onion slices and argula leaves and the remaining slices of bread.