TURKEY COBB SANDWICH
Search no more for the perfect sandwich! If you like Cobb salads, you'll like this yummy toteable sandwich version called the Turkey Cobb Sandwich. Sweet honey smoked turkey breast blends perfectly with savory blue cheese in our Turkey Cobb Sandwich.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 1 serving.
Number Of Ingredients 8
Steps:
- Mix dressing and cheese; spread onto cut sides of roll.
- Fill with remaining ingredients.
Nutrition Facts : Calories 430, Fat 21 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 1160 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 g
TURKEY COBB SANDWICH
Breakfast and lunch on one bun, this indulgent take on Cobb salad stacks avocado, blue cheese, turkey, crisp bacon, and a gently cooked egg.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Yield Makes 1
Number Of Ingredients 8
Steps:
- Cook bacon in a skillet over medium heat until crisp, 10 to 12 minutes. Transfer to paper towels to drain, and wipe skillet clean.
- Butter cut sides of roll or bun. Heat skillet over medium-high heat. Place roll or bun, buttered sides down, in skillet, and cook until golden brown, 1 to 3 minutes.
- Mash avocado and blue cheese in a small bowl. Spread mixture on bottom half of roll or bun. Top with tomato and bacon.
- Melt butter in skillet over medium heat. Add egg, and cook until white is set, about 1 1/2 minutes. Gently flip egg, and cook until yolk is runny in center but slightly set around edge, about 30 seconds. Remove from pan. Add turkey to pan, and heat through.
- Place turkey and egg on top of tomato. Top with remaining half of roll or bun, and serve immediately.
SMOKED TURKEY SANDWICH
Steps:
- For the smoked turkey breast: Combine 1 cup spice rub and 2 gallons water in a large container, then add turkey breast to brine. Cover and place in refrigerator overnight.
- Preheat a smoker for cooking at 200 degrees F.
- Remove turkey breast from brine and pat dry. Rub with remaining 1/2 cup spice rub. Place in smoker and cook until it reaches an internal temperature of 150 degrees F, about 3 1/2 hours. Remove from smoker and let rest 15 minutes, then slice thin.
- For the cole slaw: Meanwhile, thinly cut both cabbages and put in a medium bowl. Grate the carrot and add to the bowl. Add the mayonnaise, sugar, vinegar, salt and pepper and mix well.
- For the gorilla berry habanero sauce: Add cranberries, sugar, orange juice, spice rub and habanero to a saucepan. Cook, stirring occasionally, over medium-high heat, about 20 minutes. Break down with an immersion blender.
- For the sandwich: Cut open the rolls. Open and toast, with two slices of cheese on the top halves. When cheese is melted, remove from heat and add about 3 tablespoons Gorilla Berry Habanero Sauce to each roll bottom. Add turkey breast, barbecue sauce and 1/2 cup cole slaw to each. Close sandwiches, then cut in half and enjoy!
TURKEY COBB SALAD SANDWICH
Steps:
- In a deep kettle combine the turkey breast with enough cold water to cover it by 1 inch and remove the turkey breast. To the kettle add the onions, the carrots, the bay leaves, the peppercorns, and the vinegar, bring the mixture to a boil, and add salt to taste. Return the turkey breast to the kettle and poach it, covered, for 30 minutes, and drain it, discarding the other solids.
- In a skillet cook bacon over moderate heat until crisp and transfer to paper towels to drain. Toast bread and spread 2 slices with blue cheese and remaining 2 slices with mayonnaise. Thinly slice turkey diagonally. Pit and peel avocado and thinly slice. Divide turkey, bacon, avocado, and lettuce between blue-cheese bread slices and top with remaining 2 slices.
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