Smoked Turkey And Avocado Sandwiches With Tangy Corn Relish Recipes

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 SANDWICHES WITH SPICY AIOLI

Steps:

• Preheat the oven to 400 degrees F. Place the ciabatta rolls on a rimmed baking sheet with the cut side facing upwards. Bake until lightly toasted, 7 to 10 minutes.
• Arrange the bread, toasted side up, on a work surface and divide the spicy aioli on all the halves evenly. On each of the bottom halves place 1 slice of cheese, ripping in half if necessary to make the cheese fit the bread. On top of the cheese, layer the peppers, followed by the turkey. Divide the basil evenly on each of the top halves, pressing slightly to adhere to the aioli. Place the tops of the sandwiches on, then cut the sandwiches diagonally and serve.
• Whisk together the mayonnaise, chili paste and ¼ teaspoon salt in a small bowl. Refrigerate aioli until ready to assemble the sandwiches.

SMOKED TURKEY AND AVOCADO SANDWICHES WITH TANGY CORN RELISH

Steps:

• Halve and pit avocado; scoop flesh into a small bowl. Mash with a fork.
• Spread one side of each bread slice with mashed avocado. Season to taste with salt. Ruffle sliced turkey over two bread slices. Divide corn relish over turkey. Top with watercress; cover with remaining bread, avocado side down. Cut sandwiches in half diagonally, and serve at once.

TANGY CORN RELISH

Steps:

• Preheat a grill to medium-high. Brush the corn with 1 tablespoon olive oil and sprinkle with the cumin, and salt and pepper to taste. Grill until golden and toasted on all sides, 5 to 8 minutes, turning as needed.
• Combine the remaining 2 tablespoons oil, the sweet piquante peppers, onion, gherkins, parsley, jalapeno and sugar in a large bowl and season with salt and pepper. Slice the corn kernels off the cobs and toss with the relish. Cover and refrigerate for at least 30 minutes. Serve with Grilled Sausage.
• Soak 8 to 10 wooden skewers in water for about 20 minutes.
• Preheat a grill to medium and brush with the oil. Thread the sausage onto the skewers, leaving space between each piece. Grill until slightly crisp, 3 to 4 minutes per side.
• Mix the ketchup, mustard and hot sauce in a bowl. Serve with the sausage for dipping.

'WICHCRAFT'S ROASTED TURKEY, AVOCADO, BACON, ONION RELISH, & AïOLI ON CIABATTA

Steps:

• Make onion relish:
• In heavy medium pot, combine onions and enough water to cover and bring to boil, then strain. Return onions to pot and add sugar, red wine vinegar, and balsamic vinegar. Place over moderate heat and bring to simmer. Reduce heat to low, and cook, uncovered, stirring occasionally, until onions are completely tender and have no bite left, about one and a half hours. (The liquid should be syrupy and coat the onions.) Remove from heat and cool to room temperature.
• Make aïoli:
• In food processor or blender, purée yolk, garlic, mustard, and vinegar until smooth and creamy, 1 to 2 minutes. Combine oils, then, with motor running, slowly drizzle into processor until completely emulsified, about 2 minutes. (If aïoli gets too thick, add a small amount of warm water, 1 teaspoon at a time.) Sprinkle in salt, pepper, and pepperoncini, cover with plastic wrap, and refrigerate until ready to use.
• Preheat oven to 350°F.
• Cook bacon:
• In large, heavy skillet over moderate heat, cook 6 slices bacon, turning occasionally, until crisp, then transfer with tongs to paper towel-lined plate to drain. Repeat with remaining 6 slices. Set aside.
• Assemble sandwiches:
• Slice each ciabatta in half and place on large baking sheet. Place 4 ounces turkey on each of four ciabatta bottoms, then spread onion relish over meat. Lay 3 slices bacon on each of 4 ciabatta tops. Transfer baking sheet to oven and toast until bacon is crispy and edges of ciabatta turn light golden brown, about 5 minutes (the turkey does not have to get hot). Remove from oven and transfer bacon to other side of ciabatta, laying on top of onion relish. Divide avocado slices between sandwiches, placing on top of bacon. Spread aïoli evenly across each ciabatta top, close sandwiches, slice each in half, and serve.

SMOKED TURKEY, AVOCADO & BRIE SANDWICHES

Steps:

• Cut 6 small (one-person size) baguettes in half.
• Mix together mayo, cilantro, oregano, garlic and pepperoni.
• Spread evenly over the baguette halves.
• On 6 halves, now layer the brie first, spread a bit to fill in gaps, then turkey, tomatoes, avocado, and season with s&p.
• Top with spinach.
• Put the other half of the baguette on top of the filling mix.
• This can be refrigerated for about 2 hours, but any longer and the avocado will start to darken.

AVOCADO SMOKED TURKEY WRAPS

Steps:

• In a small bowl, combine the cream cheese, jalapenos, pepper and salt until blended; spread over one side of each tortilla. Layer with the lettuce, tomato, turkey, avocado and onion. Roll up tightly. Serve immediately.