HEARTY TURKEY SANDWICH
Let's talk turkey. Specifically, how good it is in this hearty sandwich-piled high in a round bread loaf shell with cheese and golden-brown onion rings.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 4 servings, 1 sandwich wedge each
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Cut a 1/2-inch-thick slice from top of bread loaf; remove center of loaf, leaving 1-inch-thick shell. Reserve removed bread for another use. Spread inside of bread shell and cut-side of top of loaf with dressing and mustard.
- Fill bread shell with layers of turkey, spinach, onions and cheese; cover with top of bread loaf. Wrap in aluminum foil.
- Bake 30 min. or until cheese is melted and sandwich is heated through. Let stand 10 min. Cut into 4 wedges with serrated knife. Serve warm.
Nutrition Facts : Calories 380, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 1520 mg, Carbohydrate 47 g, Fiber 3 g, Sugar 3 g, Protein 21 g
HEARTY TURKEY & FETA SANDWICH
I've served this highly requested sandwich at get-togethers since my college days. What makes it so good is the hummus and the pickle - everyone notices if the pickle is missing. - Jackie Termont, Richmond, Virginia
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut French bread lengthwise in half; hollow out each half, leaving a 1/4-in. shell (save removed bread for another use)., Spread hummus over cut side of bread top. In a small bowl, combine cheese and oregano; sprinkle over bread bottom. Top with turkey, red pepper and pickles. Replace top; cut into slices.
Nutrition Facts :
GREEK TURKEY PITAS
"We like to fix these generous sandwiches whenever we have leftover turkey in the house," Jean Graf-Joyce writes from Albany, Oregon. "They're easy to make and a perfect choice for a light meal on the deck or patio."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first five ingredients. Stir in the turkey. Cover and refrigerate for at least 1 hour., Spoon turkey mixture onto each pita; top with tomato, onion, olives, pepperoncini, lettuce and feta cheese. Fold in half.
Nutrition Facts : Calories 313 calories, Fat 5g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 690mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.
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4.7/5 (6)Total Time 15 minsCategory Dinner, Main Dish, PicnicCalories 332 per serving
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5/5 (7)Total Time 15 minsCategory Lunch, Protein Shake, Sandwich, VegetarianCalories 390 per serving
- SANDWICH SPREAD: Set out two slices of bread. Spread one side of one slice with the pesto. In a small bowl, stir together the mayo and sriracha (add slowly and to heat preference). Spread this mayo on the other slice of bread on one side.
- FILLING: Gently press the baby spinach on top of the mayo and Sriracha to secure it in place. Gently press the thinly sliced red onion strips on the side with pesto to secure in place. Sprinkle the feta cheese on top of the red onion and gently press it in. Remember this melts down a bit, so don't skimp! Add the thinly sliced tomatoes on top along with a tiny sprinkle of salt and pepper. Add the well-drained red pepper strips on top. Bring the sandwich piece with the spinach on top of the other.
- COOK: Add sandwich to a panini press or electric grill. Alternatively, add to a dry skillet. For the electric grill: close the lid and cook for 3-5 minutes or until the bread is fully toasted with defined char marks and the cheese is melted. For a panini press: Add the sandwich and cook according to the manufacturer's instructions until golden and cheese is melted, about 3 to 5 minutes. In a skillet: Preheat a dry skillet to medium low. Add the sandwich, then set a pan on top to weigh it down. Cook for 2-3 minutes, flip and cook another 2-3 minutes.
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