GRILLED CALIFORNIA TURKEY CLUB SANDWICH
This Grilled California Turkey Club Sandwich is both hearty and delicious! Loaded with turkey, bacon, avocado and fresh produce, this easy to make sandwich is perfect for lunch or dinner!
Provided by Trish - Mom On Timeout
Categories Entree
Number Of Ingredients 9
Steps:
- Preheat a skillet over medium heat.
- Butter one side of a piece of bread and place it butter-side down on the skillet.
- Add a slice of cheese and then layer bacon and turkey.
- Top with another slice of bread that has been generously buttered.
- Flip the sandwich when lightly browned.
- Grill opposite side until nicely browned and remove from skillet.
- Meanwhile, mix together 1 ripe avocado and 2 Tbls of sour cream. I use about ¼ of an avocado per sandwich.
- Spread the avocado mixture on the piece of bread that does not have melted cheese.
- Layer on lettuce and tomato if desired. Enjoy!
Nutrition Facts : Calories 780 kcal, Carbohydrate 51 g, Protein 36 g, Fat 50 g, SaturatedFat 21 g, Cholesterol 135 mg, Sodium 930 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
TURKEY CLUB
The key ingredient in this perfect turkey club? Fresh turkey breast rubbed with herbs, slow roasted at home, and thinly sliced.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 1 turkey club sandwich
Number Of Ingredients 0
Steps:
- Bread: Use 3 slices of a good white sandwich bread (pain au lait or Pullman loaves are ideal). Be sure to toast it!
- Lettuce: Bibb and Boston lettuce both have nice small, soft leaves that fit well on the sandwich; shredded iceberg can be unruly.
- Tomatoes: Add 2 slices of tomato to each layer of a club; season with salt and pepper before you continue building the sandwich.
- Turkey: Fresh roasted turkey is key. Rub a 2 1/4-pound skinless, boneless turkey breast with olive oil; sprinkle generously with Italian seasoning, salt and pepper. Roast 10 minutes at 425˚ F, then reduce to 350˚ F and roast until the internal temperature is 160˚ F, 15 to 20 minutes. Let cool, then slice.
- Mayonnaise: Spread a thick layer of mayo on each slice of toasted bread.
- Bacon: You'll want 3 slices per sandwich (1 1/2 slices in each layer). Halve the slices first, then cook in a skillet over medium heat until crisp.
TURKEY SANDWICH (DELI STYLE)
Steps:
- Lay out all ingredients. Spread mayonnaise on bread slices and layer one slice with sliced turkey, Swiss cheese, lettuce, tomato, salt and pepper, and any other additional toppings.
- Top sandwich with remaining bread slice, cut into halves, and serve. See above for more variation ideas.
Nutrition Facts : Calories 709 kcal, Carbohydrate 32 g, Protein 45 g, Fat 44 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 131 mg, Sodium 1587 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 25 g, ServingSize 1 serving
CALIFORNIA TURKEY & VEGETABLE SANDWICH
Let's talk turkey. Specifically, how good it is paired with crunchy peppers and shredded carrots in this tasty sandwich.
Provided by My Food and Family
Categories Lunch
Time 10m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Spread cut sides of roll with dressing and mustard.
- Fill with remaining ingredients.
Nutrition Facts : Calories 280, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 30 mg, Sodium 1140 mg, Carbohydrate 36 g, Fiber 5 g, Sugar 4 g, Protein 16 g
CALIFORNIA WRAP SANDWICH
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Wrap tortillas in barely damp, doubled layers of paper towels and microwave on high for 45 to 60 seconds. Alternatively, heat the tortillas individually in an un-greased large skillet over medium heat.
- Lay the tortillas on a cutting board and start to layer the ingredients. Fan the leaf lettuce on the top three-quarters of each tortilla then lay the turkey slices on top, followed by the bacon, tomato, and avocado. Season with salt and pepper, to taste. Top with the arugula and some of the dressing. Fold up the bottom quarter of the tortilla and then start to roll each sandwich into a cone shape. Secure the tortilla with a toothpick. Serve immediately.
- Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, 1/4-cup buttermilk, parsley, chives, scallion, vinegar, and pepper to taste. If the sauce is very thick, thin the dressing with a couple more tablespoons of the buttermilk. Use immediately or refrigerate, covered, for up to 3 days.
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