Smoked Turkey Melts With Tomato Artichoke Spread Recipes

SMOKED AND STEAMED ARTICHOKES

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• For the court bouillon: Combine the garlic, dill, 4 cups of water and wine in a large stock pot. Squeeze the lemon juice into the pot, then add the lemon half. Season with salt and pepper. Bring to a gentle boil over direct heat.
• For the artichokes: Cut off the top inch and most of the stem close to the base. Trim the tip of each outer leaf with kitchen shears. Trim the bottoms of the artichokes and prick with a fork or paring knife. Place over indirect heat to take on some smoke while the poaching liquid comes to a boil, about 5 minutes.
• Place the artichokes in the liquid, bottoms up. Cover and simmer until a knife inserted into the bottom of the artichoke gives no resistance, about 30 minutes.
• Meanwhile, make the vinaigrette: Whisk all the ingredients together in a medium bowl and season with salt and pepper.
• Serve the artichokes with the vinaigrette on the side for dipping.
• (Alternatively, you can poach the artichokes over medium-high heat on a stovetop.)

SMOKED TURKEY AND CREAMY ARTICHOKE SANDWICHES

Steps:

• On each of 4 slices bread, spread 2 tablespoons artichoke dip. Layer each with turkey, onion, tomato, lettuce and remaining bread.

SMOKED TURKEY AND CHEESE SPREAD

Steps:

• Combine cream cheese and mayonnaise in processor; blend until smooth. Add turkey and process, using on/off turns, until coarse paste forms. Transfer mixture to medium bowl. Mix in 1/2 cup pecans and 4 tablespoons parsley. Season to taste with salt and pepper. Spoon into small serving bowl. Sprinkle top with remaining 2 tablespoons pecans and 2 tablespoons parsley. (Can be prepared 3 days ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.)

GIANT SANDWICH

Steps:

• Cut bread horizontally into six slices. Spread bottom slice with horseradish; top with roast beef. Place the next slice of bread over beef; spread with mayonnaise and top with Swiss cheese. Add next slice of bread; spread with mustard and top with ham. Add the next slice of bread; top with bacon and American cheese. Add next slice of bread; top with tomato and onion., Spread butter on cut side of bread top; cover sandwich. Place on a baking sheet; loosely tent with heavy-duty foil. Bake at 400° for 12-14 minutes or until heated through. Carefully slice into wedges.

SMOKED TURKEY AND AVOCADO MELT

Steps:

• Preheat broiler. Arrange bread on a baking sheet and toast lightly on one side, about 1 minute.
• Spread dressing over toasted sides of bread. Layer with tomatoes and smoked turkey. Arrange avocado slices in a spoke pattern over turkey. Sprinkle with cheese on top.
• Broil about 5 inches from heat 1 to 2 minutes, until cheese is melted and bubbly.
• Enjoy!

SMOKED TURKEY AND TOMATO WRAPS

Steps:

• Combine cream cheese and pesto in small bowl; stir well. Spread evenly over each tortilla. Place turkey slices, lettuce, tomatoes and red onion or alfalfa sprouts over bottom third of tortillas, making sure ingredients don't touch edges.
• Fold the bottom edge of tortilla toward the center and gently roll until tortilla is completely wrapped around the filling. Wrap tightly in plastic wrap. Refrigerate for 15 minutes. Cut in half and serve.