Best Turkey Pastrami And Swiss Melt Foreman Grill Recipes

Turkey Pastrami image

Provided by Guy Fieri Bio & Top Recipes

Time P3DT2h30m

Yield Approximately 4 pounds cooked sliced meat

Number Of Ingredients 13

5 pounds fresh turkey breast
3 cups water
1/4 cup dark brown sugar
1/4 cup kosher salt
1/4 cup crushed Juniper berries
1/4 cup freshly cracked black peppercorns
8 cloves fresh garlic, smashed
Pinch red pepper flakes
1/2 cup juniper berries
1/4 cup black black peppercorns
1/4 cup dark brown sugar
1 teaspoon red pepper flakes
1 cup hickory chips

Steps:

In a medium saucepan, combine water, sugar and spices. Heat until sugar and salt are dissolved. Cool. When cool, place turkey breast and brine in a 1 gallon resealable bag. Double the bag and place in shallow pan in refrigerator for 2 to 3 days. (Just in case of leaking, check occasionally.)
After desired brine time, remove breast from brine and rinse well. Dry breast well and prepare rub.
Pulse all in a spice grinder or food processor
Apply rub to breast, cover tightly and refrigerate for 24 hours
Take a large sheet of heavy duty aluminum foil (about 2 feet long) fold in half, fold in half again and fold the edges up on 1 half, think of creating a small pizza box.
Soak the chips submerged in water for 15 minutes, while chips are soaking, raise oven rack to position 4-inches below broiler. Preheat broiler on high. Drain chips, place in bottom, folded section of foil, bending the top back out of the way. Broil for 5 minutes, stir chips, broil 2 more minutes, remove and immediately and carefully, fold "top" over bottom and crimp closed. Place in oven and poke a several holes in top with knife to release smoke.
Remove turkey from refrigeration. Preheat oven to 250 degrees F. Roast in oven, breast side down for 1 hour, increase heat to 325 degrees F if convection, 350 degrees F if standard oven. Carefully turn over and continue to roast until internal temperature reaches 160 degrees F on an instant-read thermometer.
Cover loosely, cool and thinly slice.

Pastrami Reuben Melt image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 11

Vegetable oil, for grill
16 ounces sliced pastrami
8 ounces sauerkraut, drained
4 (6-inch) flour tortillas
6 ounces imported shredded Swiss cheese
6 ounces Russian dressing, recipe follows
1/2 cup mayonnaise
1/2 cup ketchup
1/4 cup minced green onions
2 tablespoons drained and chopped capers
Dash hot sauce

Steps:

Oil a grill or grill pan and preheat it to 400 degrees F.
Steam pastrami and sauerkraut together in a double boiler. Place tortillas on hot grill and divide half of the Swiss on top of the tortillas. Cook until cheese is melted. Divide the pastrami and sauerkraut mixture evenly on top of the melted cheese. Squirt Russian dressing evenly over each tortilla. Divide the remaining Swiss among the tortillas. Fold tortillas in half and cook until cheese is melted. Transfer to a cutting board and cut into wedges. Serve immediately.
Mix all ingredients together in a bowl. Cover and refrigerate until ready to serve. Transfer to a squirt bottle before using on tortillas.