CHIPOTLE TURKEY SANDWICHES WITH BACON AND AVOCADO
Check out Food Network Kitchen Inspirations' new line of sauces and dressings! We used the mango-chipotle vinaigrette for the sandwich.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and set a wire rack on top. Arrange the bacon on the rack and bake until just crisp and light golden, 25 to 30 minutes. Brush the bacon with 2 tablespoons vinaigrette, turning to coat both sides. Bake until crisp and dark golden, 5 to 8 more minutes. Drain on paper towels and break in half.
- Thinly slice the avocado and season with salt and pepper. Brush the sliced turkey with 2 tablespoons vinaigrette. Mix the mayonnaise with 2 more tablespoons vinaigrette.
- Spread the mayonnaise on the bread. Layer the turkey, avocado and bacon on half of the bread slices, then top with the remaining bread. Serve with plantain chips.
Nutrition Facts : Calories 760, Fat 39 grams, SaturatedFat 6 grams, Cholesterol 67 milligrams, Sodium 1,851 milligrams, Carbohydrate 60 grams, Fiber 6 grams, Protein 41 grams, Sugar 17 grams
ROAST TURKEY WITH CHIPOTLE-MAPLE BUTTER
A turkey is roasted with a spicy and slightly sweet compound butter.
Provided by Food Network
Categories main-dish
Time 3h45m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Let the turkey sit at room temperature for about 1 hour.
- Preheat the oven to 400 degrees F.
- Remove the packet of neck and giblets from the turkey and reserve for another use. Cut away any fatty pieces near the cavity or neck and discard. Pat the turkey dry inside and out with paper towels and sprinkle liberally with salt and pepper inside and out.
- Put the butter, maple syrup, chipotle pepper, garlic and a pinch of salt in a mini food processor and pulse until smooth. Loosen the skin over the turkey breast and push half of the butter mixture under the skin and over the breast meat. Rub the skin all over with the rest of the butter mixture. Tie the legs together with twine. Tuck the wings under the body and put the turkey breast-side up on a rack in a roasting pan.
- Roast until the turkey begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325 degrees F. Continue roasting until an instant-read thermometer inserted in the thigh joint reaches about 155 degrees F. Remove the foil and continue roasting until it reaches 165 degrees F in the thigh joint, about 30 minutes longer. Transfer the turkey and rack to a cutting board and let rest about 30 minutes before carving.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
TURKEY AND BACON PANINI WITH CHIPOTLE MAYONNAISE
This is one of my favorite sandwiches to make, I whipped it up one day when I was trying to use up leftover ingredients. My family raved! It's also excellent as a vegetarian sandwich if you leave out the turkey and bacon.
Provided by chefmommy
Categories Meat and Poultry Recipes Pork
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat a panini press according to manufacturer's instructions.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Meanwhile, melt the butter in a large skillet over medium heat. Cook and stir the garlic and onion until the onion has softened and turned translucent, about 10 minutes. Stir in the spinach and cook until wilted, about 3 minutes more.
- While the onions and spinach are cooking, stir together the mayonnaise, minced chipotle peppers, and adobo sauce in a small bowl. Spread the mayonnaise over 4 slices of focaccia bread. Place a slice of cheese onto the 4 slices, then divide the turkey among the sandwiches. Place 2 strips of bacon onto each sandwich and top with the spinach mixture. Place the remaining slices of bread onto the sandwiches.
- Cook the sandwiches in the preheated panini grill according to manufacturer's directions until crispy and golden brown, about 5 minutes.
Nutrition Facts : Calories 698.6 calories, Carbohydrate 65.1 g, Cholesterol 80.7 mg, Fat 33.2 g, Fiber 4.1 g, Protein 34.5 g, SaturatedFat 12.2 g, Sodium 2276.3 mg, Sugar 3.2 g
CHIPOTLE TURKEY PANINI
This is my favorite sandwich! This also works well as a grilled wrap. YUMMM! Cruchy, creamy, and warm with just a little bite to it. I freeze small portions of minced/ pureed chipotle peppers in adobo so that I have them on hand for chipotle recipes and don't waste a whole can when I just need 1-2 peppers. Here's a link to a cookbook with other recipes calling for chipotle peppers in adobo and instructions on how I freeze mine- http://www.recipezaar.com/cookbook.php?bookid=150466
Provided by Cookingfor7
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat a panini grill (If you co not have a panini grill this can be done in a skillet or on your outdoor grill).
- Stir together mayonnaise and chipotle chile sauce in a small bowl.
- Stir half of the chipotle sauce in with the turkey.
- Spread one side of each slice of sourdough with remaining chipotle sauce. Layer bottom halves with equal amounts turkey, onion, bacon, tomato and cheese. Top with remaining bread slices, forming 4 sandwiches.
- Gently press sandwiches together with your hand. Brush both outer sides of sandwiches with olive oil; you will probably not use an entire 1/4 cup of olive oil.
- Grill paninis about 5 minutes in the preheated grill, or until bread is golden brown and cheese is melted. Or heat them over medium-low heat, covered, in a large skillet for about 4 minutes on each side, until bread is toasted on both sides and sandwich is heated throughout.
Nutrition Facts : Calories 856.7, Fat 40.9, SaturatedFat 11.1, Cholesterol 108.7, Sodium 2766.6, Carbohydrate 81.7, Fiber 4.9, Sugar 7.3, Protein 39.9
CHIPOTLE TURKEY CLUB SANDWICH
We're crazy for BLTs. A nearby roadside stand carries gorgeous tomatoes every summer. We load up, then stuff our sandwiches with the usual suspects, plus smoked turkey and cheese. -Pamela Shank, Parkersburg, West Virginia
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Spread mayonnaise over four slices of toast. Layer with lettuce, turkey, bacon, cheese and tomato; top with remaining toast.
Nutrition Facts : Calories 416 calories, Fat 18g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1265mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 4g fiber), Protein 37g protein.
TURKEY PANINI
Make and share this Turkey Panini recipe from Food.com.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 14m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a stovetop ridged grill pan, large nonstick skillet or electric contact grill.
- Meanwhile, assemble paninis by laying bread on cutting board; coat with non-stick spray, turn over.
- Spread 4 slices bread with 1 T chutney each.
- Top remaining 4 slices bread with the turkey, onion, roasted peppers and cheese.
- Cover with other slices bread, chutney side down.
- Grill 4-5 minutes, turning once, until cheese melts.
- Remove to cutting board and cut each panini in half crosswise.
Nutrition Facts : Calories 589.2, Fat 14.5, SaturatedFat 6.8, Cholesterol 63, Sodium 1909.7, Carbohydrate 78.7, Fiber 4.4, Sugar 4.4, Protein 36
CHIPOTLE TURKEY CHILI
I combined a few chili recipes for this spicy low-fat variety. It's great with crusty rolls or baked tortilla chips. -Christie Ladd of Mechanicsburg, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Drain chipotle peppers; set aside 2 tablespoons adobo sauce. Seed and chop three peppers; set aside. (Save remaining peppers and sauce for another use.), In a large Dutch oven or soup kettle coated with cooking spray, cook the turkey, carrots, green pepper, onion, garlic and reserved peppers over medium heat until meat is no longer pink; drain if necessary. Stir in the tomatoes, broth, tomato sauce, oregano, basil, chili powder, cumin and reserved adobo sauce. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the beans. Cover and simmer for 15-20 minutes or until heated through.
Nutrition Facts : Calories 293 calories, Fat 8g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 844mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 9g fiber), Protein 22g protein. Diabetic Exchanges
CHIPOTLE TURKEY TACOS
Just whipped this recipe up on a whim. Why should pork get all the chipotle/pineapple fun? Meaty, sweet, with a little spicy kick. This will surely become the most popular taco you will ever make! An excellent addition to this meal is the Cilantro-Lime Rice recipe from AllRecipes.
Provided by Ceretto
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Remove chipotle peppers from sauce and slice into thin strips; keep adobo sauce for later.
- Heat olive oil in a skillet over medium-high heat. Add garlic and cook and stir until fragrant, about 30 seconds. Add ground turkey, stirring to break up while cooking, until mostly browned, 4 to 5 minutes. Add pineapple chunks, onion, and chipotle peppers. Cook until turkey is no longer pink and fully cooked through, 3 to 4 minutes more.
- Stir reserved adobo sauce, 1/4 cup reserved pineapple juice, taco seasoning, and water into the pan. Bring to a boil; reduce heat and let simmer, 5 to 10 minutes.
- Divide meat mixture evenly between tortillas and top with cilantro. Fold and serve.
Nutrition Facts : Calories 354.5 calories, Carbohydrate 26.7 g, Cholesterol 83.8 mg, Fat 15.8 g, Fiber 1.8 g, Protein 25.4 g, SaturatedFat 3.4 g, Sodium 763.2 mg, Sugar 5.9 g
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- Season the turkey inside and out with salt and pepper. Transfer to a rack set in a roasting pan and let come to room temperature.
- Meanwhile, preheat the oven to 400°. In a medium saucepan, melt the butter. Whisk in the vinegar, chipotles, minced garlic, dried oregano and chopped thyme; let cool slightly. Transfer half of the chipotle butter to a small bowl and refrigerate until spreadable, about 20 minutes.
- Run your fingers under the turkey breast and thigh skin to loosen it, then spread the chilled butter under the skin and over the breast and thighs. Stuff the turkey cavity with the head of garlic, the lime wedges and the thyme and oregano sprigs. Dampen an 18-by-18-inch double-layer piece of cheesecloth with water and squeeze dry. Soak the cheesecloth in the remaining chipotle butter and drape it over the breast and legs; pour any remaining butter on top.
- Roast the turkey for about 30 minutes. Add the stock to the roasting pan and continue to roast for about 1 hour and 45 minutes longer, rotating the pan a few times, until an instant-read thermometer inserted in the inner thigh registers 165°.
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