TURKEY PAILLARD SANDWICH
Paillards are quickly cooked, thin scallops of meat. In this recipe tender pieces of turkey breast are marinated and used in a simple, savory sandwich.
Provided by Martha Stewart
Categories Turkey Recipes
Number Of Ingredients 10
Steps:
- Remove tenderloin from turkey; cut tender in half lengthwise. Cut breast into 3/4-inch-thick medallions. Cut open two sides of a resealable plastic bag. Place 1 medallion in bag; pound to a 1/4-inch thickness with a meat pounder. Transfer to a nonmetal container. Repeat with remaining turkey. Add marinade. Cover with plastic wrap, and refrigerate for 2 hours.
- Preheat a grill or grill pan to medium hot. Brush onion, tomatoes, and bread with oil. Season onion and tomatoes with salt and pepper. Grill onion until browned and soft, about 2 minutes per side. Set aside on a plate. Grill tomatoes without turning until lightly browned, about 2 minutes. Grill bread until just toasted, 1 to 2 minutes.
- Remove turkey from marinade; season with salt and pepper. Grill until browned and cooked through, 1 to 2 minutes per side. Layer bread with onions, turkey, Parmesan, basil, tomatoes, and watercress; top with remaining bread. Serve.
TURKEY BRUSHETTA PANINI
Provided by Food Network
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- HEAT panini grill to medium heat.
- FILL bread slices with turkey, cheese, basil and tomatoes.
- SPREAD outside of sandwich with mayo.
- GRILL 3 min.or until golden brown.
- If You Don't Have a Panini Grill: Heat skillet on medium heat. Cook sandwich 5 min. on each side or until cheese is melted and sandwich is golden brown on both sides, gently pressing down top of sandwich with a spatula to flatten slightly as it cooks.
- Substitute: Substitute 2 tsp. KRAFT Tuscan House Italian Dressing and Marinade for the mayo.
- Take Along: If packing for a brown-bag lunch, spread mayo on inside of sandwich and serve cold.
- KRAFT DELI DELUXE Process 3 Cheese Garlic & Herb is made of pasteurized process cheddar, low-moisture part-skim mozzarella and provolone cheese, herb & garlic.
TURKEY PAILLARD
Paillard is just the culinary term for a thin slice of meat and it is usually cooked quickly by grilling or sautéing.
Provided by Christine Cushing
Categories dinner,Main,Poultry
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Slice turkey on the bias into four ½-inch slices. Season with salt and pepper and rub with chopped herbs.
- Over high heat, add butter and grapeseed oil to a large skillet with ovenproof handles. When butter melts and oil is hot, panfry the turkey slices until golden, about 2 minutes per side.
- Transfer pan to oven and cook until meat is no longer pink, about 5 minutes. Remove pan from oven. Transfer cooked turkey to a plate. Keep warm.
- Return skillet to stovetop over high heat. Add white wine and Worcestershire sauce to the pan to deglaze. Reduce the pan sauce until syrupy and just starts to thicken, about 3 to 5 minutes. Pour sauce over turkey. Serve immediately.
TURKEY SALAD SANDWICHES
I love fixing turkey for dinner. I always have leftover turkey and get to make turkey salad. This is my favorite sandwich--next is chicken salad. I use the same recipe to make chicken salad.
Provided by Darlene Summers
Categories Lunch/Snacks
Time 5m
Yield 6 sandwiches
Number Of Ingredients 6
Steps:
- Mix all ingredients well.
- Makes enough for about 6 sandwiches.
Nutrition Facts : Calories 186.8, Fat 2.9, SaturatedFat 0.8, Cholesterol 17.7, Sodium 638.5, Carbohydrate 29.1, Fiber 1.4, Sugar 3.9, Protein 10.8
GRILLED TURKEY SANDWICH
Grilled fresh tomatoes, pungent basil, and nutty Parmesan make up this sophisticatedturkey-paillard sandwich on a baguette.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 10
Steps:
- Remove tenderloin from turkey; cut tender in half lengthwise. Cut breast into 1/2-inch-thick medallions. Cut open two sides of a resealable plastic bag. Place 1 medallion in bag; pound to 1/4-inch thickness with a meat pounder. Transfer to a nonmetal container. Repeat with remaining turkey. Add marinade. Chill for 2 hours.
- Heat a grill or grill pan. Brush onion, tomatoes, and bread with oil. Season onion and tomatoes with salt and pepper. Grill onion until browned and soft, about 2 minutes per side. Set aside on a plate. Grill tomatoes without turning until lightly browned, about 2 minutes. Grill bread until just toasted, 1 to 2 minutes.
- Remove turkey from marinade; season with salt and pepper. Grill until browned and cooked through,1 to 2 minutes per side. Layer bread with onion, turkey, Parmesan, basil, tomatoes, and watercress; top with remaining bread. Serve.
TURKEY SALAD SANDWICHES
Writes Merrijane Rice from Bountiful, Utah, "Inspired by a delicious turkey salad sandwich at a local deli, I developed my own version to suit my family's tastes. Serve this on croissants for an elegant luncheon or on hearty whole-grain bread for a filling meal. Pre-cooked bacon and canned-or leftover-turkey make it a snap to prepare!"
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first eight ingredients. Spoon 2/3 cup mixture on each of six bread slices. Top with remaining bread slices.
Nutrition Facts : Calories 398 calories, Fat 22g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 1039mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 5g fiber), Protein 22g protein.
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