Special Turkey Sandwiches Recipes

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SPECIAL TURKEY SANDWICHES



Special Turkey Sandwiches image

Every Saturday night, my family loves to have sandwiches for dinner. With their rich cream cheese spread, these have become a favorite. They don't taste at all light. -Maria Bertram of Waltham, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

4 ounces reduced-fat cream cheese
1/2 cup finely chopped fresh spinach
1/2 cup minced fresh basil
1/3 cup shredded Parmesan cheese
1 garlic clove, minced
1/2 large red onion, sliced
2 tablespoons dry red wine or reduced-sodium beef broth
8 slices whole wheat bread, toasted
3/4 pound sliced deli turkey
8 slices tomato
8 lettuce leaves

Steps:

  • In a small bowl, beat the cream cheese, spinach, basil, cheese and garlic until blended; set aside. In a small skillet, cook onion in wine until tender; set aside. , Place four slices of toast on a broiler pan; top with turkey. Place remaining toast on broiler pan; spread with cream cheese mixture. , Broil 3-4 in. from the heat for 2-3 minutes or until heated through. Layer the onion, tomato and lettuce over turkey. Place cream cheese toasts over sandwiches.

Nutrition Facts : Calories 348 calories, Fat 11g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 1426mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges

MARSHALL FIELD'S SPECIAL (TURKEY) SANDWICH



Marshall Field's Special (Turkey) Sandwich image

Marshall Field's is no longer in existence, but if you very lucky enough to have one of these sandwiches, you will love making these at home. It clearly make a HUGE sandwich so share with a friend. I typed the recipe as submitted by: Deborah Loeser Small, Lake Magazine "The Walnut Room. Marshall Field's Special Sandwich. Some things cannot be improved upon. In the 1970s I learned to make "Field's Specials" at a part-time job in the kitchen of Field's Old Orchard store, Skokie, Ill. These "sandwiches" are in fact mountainous, delightful salads. Two or three outside corporate owners later, the Special doesn't appear on any Field's menu (although the Walnut Room will make them on request)--but here is the step-by-step way to make it at home. I've also included my personal recipe for Thousand Island dressing. FYI: This is fantastic use of left over Thanksgiving turkey."

Provided by Chicagoland Chef du

Categories     Lunch/Snacks

Time 20m

Yield 1 serving(s)

Number Of Ingredients 19

1 fresh crispy head iceberg lettuce
3 -5 slices of freshly roasted turkey breast (white meat only)
3/4 cup thousand island dressing (recipe to follow)
1 slice aged swiss cheese, thinly sliced
1 slice rye bread, Jewish
1 teaspoon butter, softened
2 slices bacon, cooked
1 slice hard-boiled egg
1 slice tomatoes
1 cup mayonnaise
1/2 cup Heinz Chili Sauce
2 tablespoons sweet pickle relish
2 large green olives, pitted and finely chopped
1/2 teaspoon dried tarragon
1 dash Tabasco sauce
1 dash Worcestershire sauce
1 hard-boiled egg, finely chopped (optional)
salt, to taste
pepper, to taste

Steps:

  • Butter rye bread and place on a large cold serving plate. Cover bread with Swiss cheese slice, followed by one or two slices of turkey. Take a nice large outer lettuce leaf from the head of iceberg and set aside. Slice the iceberg lettuce in a few large sections and arrange a section on top of the turkey and Swiss cheese.
  • Cover the open-face "sandwich" with big lettuce leaf. Top with several slices of turkey. Pour a very ample amount of dressing over the lettuce, allowing it to puddle slightly all around the plate. Place a slice of bacon and an olive on either side of sandwich mound. Place tomato slice and egg slice atop mound with parsley sprig. Garnish with a large stuffed green olive. Serve immediately.
  • Combine all Thousand Island Dressing ingredients. Refrigerate at least 30 minutes. Serve.
  • Yield: One and three-fourths cups dressing.

BLUE PLATE OPEN-FACED TURKEY SANDWICH



Blue Plate Open-Faced Turkey Sandwich image

Turkey with gravy makes divine comfort food that reminds me of old-time diners on the East Coast that serve open faced turkey sandwiches just like this one. Happily, my gravy is not from a can. -Chris Schwester, Divide, Colorado

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

1/3 cup butter, cubed
1 small onion, chopped
1/3 cup all-purpose flour
2 teaspoons minced fresh parsley
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1/8 teaspoon dried thyme
3 cups reduced-sodium chicken broth
1-1/4 pounds sliced deli turkey
12 slices white bread

Steps:

  • In a large cast-iron or other heavy skillet, heat butter over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Stir in flour, parsley and seasonings until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 1-2 minutes., Add turkey, 1 slice at a time; heat through. Serve over bread.

Nutrition Facts : Calories 361 calories, Fat 14g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 1462mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.

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