Best Smoked Turkey Mozzarella And Blackberry Sandwiches Recipes

TURKEY PARMESAN PANINI

Steps:

• Preheat the oven to 450 degrees F.
• Place the tomatoes on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with the salt. Toss well to coat. Roast the tomatoes until beginning to pop and blister, about 15 minutes.
• Meanwhile, spread 1 tablespoon pesto on 4 slices of bread. Spread 1 tablespoon marinara on the other 4 slices. Place a slice of mozzarella on each slice of bread. Divide the turkey evenly on 4 slices of bread and top with some of the blistered tomatoes. Sprinkle each sandwich with 1 tablespoon Parmesan. Top with the remaining slices of bread and press gently.
• Heat a large skillet over medium heat. Add half of the remaining oil to the skillet and add 2 sandwiches. Place a lid slightly smaller than the skillet on top of the sandwiches and press down. Cook until golden brown, about 3 minutes. Flip the sandwiches and repeat on the second side. Continue with the remaining sandwiches. (Alternatively, you can use a panini press.) Serve warm.

TURKEY FOCACCIA CLUB

Steps:

• In a small bowl, mix the first 5 ingredients until blended. Using a long serrated knife, cut focaccia horizontally in half. Spread cut sides with mayonnaise mixture. Layer bottom half with lettuce, turkey, cheese, tomato and bacon; replace bread top. Cut into wedges.

TURKEY AND SMOKED MOZZARELLA SANDWICH

Steps:

• Preheat a griddle or cast iron skillet. Spread each side of split roll with pesto or tapenade. Layer some turkey and cheese on one half of roll and top with other half.
• Add a couple of teaspoonfuls of butter to skillet and add roll. Top with aluminum foil, put heavy weight on top and cook the sandwich, weighted down, slowly for 4 to 5 minutes. Turn sandwich over, add a couple more teaspoonfuls of butter to skillet and cook weighted down until cheese has melted--another minute or so. Serve hot and eat with knife and fork. Serve with Fennel and Roasted Pepper Salad below.

SMOKED TURKEY SANDWICH

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, MOZZARELLA, AND BLACKBERRY SANDWICHES

Steps:

• In a mixing bowl, add the first 4 ingredients; toss to combine and let set for 30 minutes.
• Lay turkey and cheese slices on 6 bread slices.
• Spoon blackberry mixture over cheese.
• Sprinkle with minced sage and top with remaining bread slices to make sandwiches.