CREAMY HUMMUS AND SMOKED TURKEY SANDWICH
We love the idea of including hummus in kids lunches because it's basically a kid-friendly vegetable puree. Play around with different flavors and see which ones your child prefers.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 1 serving
Number Of Ingredients 12
Steps:
- Spread the Creamy Veggie Hummus on the bottom half of the bagel, then top with the spinach leaves, tomato, turkey, cucumbers and the other half of the bagel. Wrap the sandwich in a paper towel and then aluminum foil.
- Pulse Neufchatel, hummus, tomatoes, carrots, garlic and scallion in a food processor until fully mixed, but somewhat chunky. Transfer to a container. This spread will keep well in the refrigerator for about a week.
SMOKED TURKEY SANDWICHES WITH SPICY AIOLI
Provided by Valerie Bertinelli
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
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 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!
SAVORY TURKEY & ARTICHOKE SANDWICH
Crispy bacon and a creamy artichoke mixture make delicious fixings for these hearty turkey breast sandwiches.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Heat broiler.
- Combine first 5 ingredients.
- Place bottom halves of buns in shallow pan; cover with turkey and artichoke mixture.
- Broil 5 min. or until heated through; cover with bacon and tops of buns.
Nutrition Facts : Calories 300, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 1160 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 21 g
TURKEY, ARTICHOKE AND PARMESAN PANINI
Artichoke provides a simple addition to a hearty grilled turkey sandwich that's ready in just 25 minutes. Perfect if you are planning an Italian cuisine night!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat closed contact grill 5 minutes.
- In small bowl, mix artichoke hearts, mayonnaise, cheese and black pepper.
- Cut rolls in half horizontally. Brush outside of each half with oil. Spread 1/4 cup of the artichoke mixture on bottom half of each roll. Place 3 oz of the turkey on artichoke mixture; top with bell pepper. Cover with remaining half of roll.
- When grill is heated, place sandwiches on grill. Close grill; grill 4 minutes or until bread is toasted and cheese is melted. Slice diagonally; serve warm.
Nutrition Facts : Calories 480, Carbohydrate 34 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 7 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 1740 mg, Sugar 7 g, TransFat 0 g
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