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The turkey sandwich, evolved

Thanksgiving is just a day away and I’m getting anxious to enjoy the feast with family and friends. I’m also excited about leftovers – turkey sandwiches to be specific.

Early on, my mother taught me there was more than one way to enjoy a turkey sandwich. There was the basic sliced turkey breast on white, spread with a little MW salad dressing. Another family favorite was the classic hot turkey sandwich smothered in gravy with corn on the side. But as my tastes evolved, I discovered many other delicious ways to enjoy a turkey sandwich.

You’ll need a knife and fork to eat the Kentucky Hot Brown, an open-faced turkey delight, smothered in a rich cheesy sauce, broiled to perfection and topped off with crisp bacon.

With a can of crescent dinner rolls make tasty “hot pocket-style” baked sandwiches filled with a delectable turkey and cream cheese filling.

Fans of hearty deli-style sandwiches will love this option that starts with a round sourdough bread loaf, hollowed out to hold layers of turkey, Havarti cheese and roasted red peppers. A splash of balsamic vinaigrette and crispy bacon add even more flavor to this make-ahead sandwich masterpiece. Please enjoy.

Happy Thanksgiving and as we enter the holiday season always remember to eat well, give thanks, and cherish the time spent with family and friends.

Kentucky Hot Brown Sandwiches

(You’ll need a knife and fork to devour this delightful open-faced sandwich.)

1/4 cup butter

1/4 cup all-purpose flour

2 cups heavy cream

1/2 cup freshly grated Pecorino Romano cheese

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

2 Texas toast bread slices

1 pound thinly sliced roast turkey breast

2 plum tomatoes, halved

1 T. freshly grated Pecorino Romano cheese

4 bacon slices, crisply cooked

Paprika and parsley for garnish

Directions: In 2-quart saucepan, melt butter. Slowly whisk in flour till combined and mixture forms a thick paste; cook 2 more minutes over medium-low heat, stirring frequently. Whisk in heavy cream and cook over medium heat, stirring often, till thickened. Remove from heat and slowly whisk in 1/4 cup cheese till smooth. Add salt and pepper.

Preheat broiler with oven rack 5 1/2-inches from heat. Cut crusts from bread slices. For each sandwich, place 1 slice bread in a shallow, rimmed, ovenproof serving dish and cover with half the turkey. Place 2 tomato halves, cut side up, alongside the turkey and bread slice. Pour half the sauce over the top, completely covering the sandwich. Sprinkle with 1 1/2 teaspoons Romano cheese.

Broil 4 minutes or till cheese begins to brown and bubble. Remove from broiler and cross 2 pieces of bacon on top. Sprinkle with paprika and parsley. Serve immediately. Makes 2 sandwiches.

Savory Crescent Turkey Squares

(A creamy crunchy turkey “hot pocket” sandwich)

1 (3-ounce) package cream cheese, softened

1 T. butter, softened

2 cups cubed cooked turkey or chicken

1 T. chopped fresh chives or 1 tsp. dried

1/4 tsp. salt

1/8 tsp. pepper

2 T. milk

1 T. diced pimientos, optional

1 (8-ounce) can refrigerated crescent dinner rolls

1 T. butter, melted

1/2 cup seasoned croutons, crushed

Directions: In medium bowl, combine the cream cheese and softened butter. Beat till smooth. Add turkey, chives, salt, pepper, milk and pimientos, stirring well to combine.

Separate dough into 4 rectangles. Press each to form 7×4-inch rectangle, firmly pressing perforations to seal. Spoon 1/2 cup turkey mixture onto center of each rectangle. Pull 4 corners of dough to center of turkey mixture. Twist firmly. Pinch edges to seal. Place on ungreased baking sheet. Brush tops of sandwiches with the melted butter. Sprinkle with crushed seasoned croutons.

Bake in preheated 350-degree oven for 25 to 30 minutes or till golden brown. Serve with a green salad for a complete meal. Makes 4 sandwiches.

Turkey Sandwich with Bacon and Havarti

1 (7-inch) round sourdough bread loaf

1/4 cup balsamic vinaigrette

1/2 pound thinly sliced roasted turkey breast

1 (12-ounce) jar roasted red bell peppers, drained and sliced

6 slices Havarti cheese (can use Swiss or Muenster)

4 strips fully cooked bacon

Directions: Cut top 2 inches off sourdough loaf, reserving top. Hollow out loaf, leaving 1-inch-thick shell. Reserve soft center of bread loaf for another use.)

Drizzle 2 tablespoons vinaigrette evenly in bottom bread shell; layer with half the turkey, cheese and peppers. Repeat layers, and top with bacon. Drizzle with remaining vinaigrette and cover with reserved bread top; press down firmly.

Wrap in plastic wrap and chill at least 1 hour or up to 8 hours before serving. Cut into 4.

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