TURKEY, PASTRAMI AND SWISS MELT RECIPE
There's something perfect about the combination of fresh, thinly sliced deli turkey and pastrami together. The two make for a delicious sandwich when made the traditional way, but here's a way to make it even better... make a turkey, pastrami and swiss melt sandwich right on your Foreman Grill!
Provided by Lesly
Time 7m
Yield 1
Number Of Ingredients 5
Steps:
- Preheat your George Foreman Grill with the lid closed for at least 5 minutes. Assemble your sandwich with best results by folding slices in half when placing on bread slices. Have the cheese slices on opposite sides of the meat to get that gooey goodness throughout the whole sandwich. Use margarine or olive oil or cooking spray to coat the outside of both slices of bread. Doesn't have to be mush, just enough to coat. Place on Foreman Grill and close lid. Keep an eye on it after about 90 seconds. Remove sandwich when it's golden brown. At this point you can now add mayonnaise or mustard.
- Slice in half and serve with kettle chips and a good kosher pickle.
PASTRAMI REUBEN MELT
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Oil a grill or grill pan and preheat it to 400 degrees F.
- Steam pastrami and sauerkraut together in a double boiler. Place tortillas on hot grill and divide half of the Swiss on top of the tortillas. Cook until cheese is melted. Divide the pastrami and sauerkraut mixture evenly on top of the melted cheese. Squirt Russian dressing evenly over each tortilla. Divide the remaining Swiss among the tortillas. Fold tortillas in half and cook until cheese is melted. Transfer to a cutting board and cut into wedges. Serve immediately.
- Mix all ingredients together in a bowl. Cover and refrigerate until ready to serve. Transfer to a squirt bottle before using on tortillas.
TURKEY PASTRAMI
Provided by Guy Fieri Bio & Top Recipes
Categories main-dish
Time P3DT2h30m
Yield Approximately 4 pounds cooked sliced meat
Number Of Ingredients 13
Steps:
- In a medium saucepan, combine water, sugar and spices. Heat until sugar and salt are dissolved. Cool. When cool, place turkey breast and brine in a 1 gallon resealable bag. Double the bag and place in shallow pan in refrigerator for 2 to 3 days. (Just in case of leaking, check occasionally.)
- After desired brine time, remove breast from brine and rinse well. Dry breast well and prepare rub.
- Pulse all in a spice grinder or food processor
- Apply rub to breast, cover tightly and refrigerate for 24 hours
- Take a large sheet of heavy duty aluminum foil (about 2 feet long) fold in half, fold in half again and fold the edges up on 1 half, think of creating a small pizza box.
- Soak the chips submerged in water for 15 minutes, while chips are soaking, raise oven rack to position 4-inches below broiler. Preheat broiler on high. Drain chips, place in bottom, folded section of foil, bending the top back out of the way. Broil for 5 minutes, stir chips, broil 2 more minutes, remove and immediately and carefully, fold "top" over bottom and crimp closed. Place in oven and poke a several holes in top with knife to release smoke.
- Remove turkey from refrigeration. Preheat oven to 250 degrees F. Roast in oven, breast side down for 1 hour, increase heat to 325 degrees F if convection, 350 degrees F if standard oven. Carefully turn over and continue to roast until internal temperature reaches 160 degrees F on an instant-read thermometer.
- Cover loosely, cool and thinly slice.
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