SPECIAL TURKEY SANDWICHES
Every Saturday night, my family loves to have sandwiches for dinner. With their rich cream cheese spread, these have become a favorite. They don't taste at all light. -Maria Bertram of Waltham, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, beat the cream cheese, spinach, basil, cheese and garlic until blended; set aside. In a small skillet, cook onion in wine until tender; set aside. , Place four slices of toast on a broiler pan; top with turkey. Place remaining toast on broiler pan; spread with cream cheese mixture. , Broil 3-4 in. from the heat for 2-3 minutes or until heated through. Layer the onion, tomato and lettuce over turkey. Place cream cheese toasts over sandwiches.
Nutrition Facts : Calories 348 calories, Fat 11g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 1426mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges
TURKEY PICNIC SANDWICH
Steps:
- For the brine: Bring 2 quarts water to a simmer in a stockpot over medium-high heat. Add the salt, brown sugar, vinegar, peppercorns, pepper flakes, parsley, thyme, garlic, bay leaves, lemon peel and onions. Heat until the salt dissolves, 7 to 8 minutes. Remove from the heat and stir in 4 cups ice cubes, stirring until the ice melts. Chill the brine for 15 to 20 minutes before using. (The brine keeps in the fridge for up to 2 days.)
- For the turkey picnic sandwich: Place the turkey breast in the chilled brine and refrigerate for 8 hours or overnight.
- Preheat the oven to 350 degrees F. Remove the turkey from the brine and pat dry. In a small bowl, add the olive oil, salt, pepper, thyme and garlic and mix well to combine. Rub the turkey all over with the herb oil mixture.
- Roast in the center of the oven until an instant-read thermometer inserted into the thickest part of the breast (avoid touching bone) reaches 165 degrees F, about 1 hour. Remove the turkey from the oven and allow to rest for 20 minutes before carving into thin slices.
- For the sandwiches: Smear the bottoms of the pretzel rolls with mustard and mayonnaise. Working from the bottom up, layer the sandwich with a pile of sliced turkey (pile it high!), some Cranberry-Onion Jam, a pickle, a pile of romaine and radicchio, and finally a slice provolone and Swiss cheese. Place top half of the rolls on top and secure with sandwich picks.
- Set a medium saucepan over medium heat and add the oil and onions. Cook, stirring often, until soft and light brown, about 10 minutes. Add the cranberries, orange juice, sugar, salt, zest, pepper flakes, rosemary and 1/4 cup water. Bring to a simmer and cook for 10 minutes. Reduce the heat to low, remove the rosemary, and continue to cook until the liquid has reduced and you have a jam-like consistency, about 10 minutes more. Let cool.
BLUE PLATE OPEN-FACED TURKEY SANDWICH
Turkey with gravy makes divine comfort food that reminds me of old-time diners on the East Coast that serve open faced turkey sandwiches just like this one. Happily, my gravy is not from a can. -Chris Schwester, Divide, Colorado
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, heat butter over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Stir in flour, parsley and seasonings until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 1-2 minutes., Add turkey, 1 slice at a time; heat through. Serve over bread.
Nutrition Facts : Calories 361 calories, Fat 14g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 1462mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.
MARSHALL FIELD'S SPECIAL (TURKEY) SANDWICH
Marshall Field's is no longer in existence, but if you very lucky enough to have one of these sandwiches, you will love making these at home. It clearly make a HUGE sandwich so share with a friend. I typed the recipe as submitted by: Deborah Loeser Small, Lake Magazine "The Walnut Room. Marshall Field's Special Sandwich. Some things cannot be improved upon. In the 1970s I learned to make "Field's Specials" at a part-time job in the kitchen of Field's Old Orchard store, Skokie, Ill. These "sandwiches" are in fact mountainous, delightful salads. Two or three outside corporate owners later, the Special doesn't appear on any Field's menu (although the Walnut Room will make them on request)--but here is the step-by-step way to make it at home. I've also included my personal recipe for Thousand Island dressing. FYI: This is fantastic use of left over Thanksgiving turkey."
Provided by Chicagoland Chef du
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 19
Steps:
- Butter rye bread and place on a large cold serving plate. Cover bread with Swiss cheese slice, followed by one or two slices of turkey. Take a nice large outer lettuce leaf from the head of iceberg and set aside. Slice the iceberg lettuce in a few large sections and arrange a section on top of the turkey and Swiss cheese.
- Cover the open-face "sandwich" with big lettuce leaf. Top with several slices of turkey. Pour a very ample amount of dressing over the lettuce, allowing it to puddle slightly all around the plate. Place a slice of bacon and an olive on either side of sandwich mound. Place tomato slice and egg slice atop mound with parsley sprig. Garnish with a large stuffed green olive. Serve immediately.
- Combine all Thousand Island Dressing ingredients. Refrigerate at least 30 minutes. Serve.
- Yield: One and three-fourths cups dressing.
AWESOME TURKEY SANDWICH
A fantastic sandwich with sliced turkey, guacamole, toasted whole wheat bread, fresh tomato, lettuce, bean sprouts, yellow mustard and light mayo. For cheese lovers, Colby-Jack makes a great addition as well. No one I know can resist this one!
Provided by FORTUNATEPASS
Categories Meat and Poultry Recipes Turkey Breasts
Time 10m
Yield 1
Number Of Ingredients 10
Steps:
- Spread mayonnaise on one slice of toast, then spread mustard on the other. Arrange the sliced turkey on one side. Spread guacamole over the turkey. Pile on the salad greens, bean sprouts, avocado and cheese. Finish with tomato slices, then place the remaining slice of toast on top.
Nutrition Facts : Calories 804.2 calories, Carbohydrate 41.4 g, Cholesterol 124.2 mg, Fat 56.6 g, Fiber 8.8 g, Protein 37.9 g, SaturatedFat 24.7 g, Sodium 1987.9 mg, Sugar 2.8 g
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