Blushingturkeyandcheesesandwiches Recipes

Steps:

• Preheat the broiler. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon fat from the skillet.
• Make the gravy: Add the onion to the skillet and cook, stirring, until soft, about 3 minutes. Add the flour and cook, stirring, 1 more minute. Increase the heat to medium high, add the milk and chicken broth and bring to a boil, stirring. Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 6 minutes. Remove from the heat and stir in 1 cup cheese. Season with salt and pepper.
• Arrange the bread on a baking sheet. Spread each slice with mustard, then drizzle with some of the gravy and top with the sliced tomato. Toss the turkey with the remaining gravy in the skillet. Divide the turkey evenly among the bread slices, then sprinkle with the remaining 1/4 cup cheese. Broil until golden, about 2 minutes.
• Crumble the bacon over the sandwiches; sprinkle with the parsley.

Steps:

• To make sauce: melt margarine in a small saucepan over medium heat. Stir in flour; gradually add milk, stirring with a whisk until blended. Cook until thick (about 10 minutes), stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in sherry and remaining ingredients. Yield: 2 cups
• To make sandwiches: preheat broiler. Arrange toast in a 13 by 9-inch flameproof baking pan or baking dish. Top each toast slice with 2 ounces turkey and 2 tomato slices; sprinkle with pepper. Spoon Cheddar Cheese Sauce evenly over tomatoes, and sprinkle with bacon and paprika. Broil until lightly browned.

Steps:

• Spread each slice of toast with 1 teaspoon butter. Place toast in a shallow baking pan. Top with the turkey, cheddar cheese, two bacon strips and tomato if desired. Sprinkle with Parmesan cheese. , Broil 5 in. from the heat for 3-4 minutes or until cheddar cheese is melted.

Steps:

• Heat a non stick pan over medium high heat.
• spread one side of each slice of bread with a tsp of mayo, coating it evenly.
• place one slice in the pan, mayo side down.
• arrange meat an cheese on the bread with the meat between the slices of cheese.
• place the other slice of bread on top with mayo side up.
• cover and cook to desired toasting level.
• Flip and repeat.

Steps:

• Mix and heat in slow cooker on high one hour, then on low one hour, stirring often. Serve on buns.

Steps:

• Preheat grill for high heat.
• In a medium bowl, mix together the ground turkey, mushrooms, onion, and soy sauce. Season with kosher salt and pepper. Form into 4 burger patties.
• Lightly oil the grill grate. Place patties on the prepared grill, and cook for 10 minutes per side, or until well done. Top with blue cheese during the last few minutes.

Steps:

• In a large bowl, combine the first eight ingredients. Spread butter over cut sides of each bun. Spread about 2/3 cup turkey salad over each bun bottom; replace tops. Wrap individually in foil., Place on a baking sheet. Bake at 375° for 15-20 minutes or until cheese is melted.

Steps:

• 1. Spread each slice of bread with enough chutney to cover one side.
• 2. Top half of the slices with turkey, Brie, and lettuce. Place the remaining eight slices of bread, chutney side down, on top of each sandwich.
• 3. Slice each sandwich into quarters and arrange on a platter to serve. (Sandwiches may be assembled up to 4 hours in advance, covered with plastic wrap, and refrigerated.

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add onions and sauté until soft and lightly browned, breaking up onion rings, about 8 minutes. Remove from heat; stir in vinegar and season to taste with salt and pepper.
• Chop enough arugula to measure 1 cup; place in medium bowl. Mix in mayonnaise. Season with salt and pepper. Spread about 11/2 tablespoons arugula mayonnaise over each cut side of bread. Divide turkey slices among 4 bread slices. Top with crumbled blue cheese, dividing equally. Top with red onions, then whole arugula leaves and bread.

Steps:

• Heat grill to medium-low heat.
• Fill bread slices with 2% Milk Singles, tomatoes and turkey to make 4 sandwiches.
• Spread outsides of sandwiches with butter.
• Grill 1-1/2 min. on each side or until golden brown on both sides. Cut each into 4 strips. Serve as dippers with barbecue sauce.