Turkey Di Parma Melt Recipes

Steps:

• Spread mayonnaise over two slices of bread. Layer with green chiles, turkey and cheese. Top with remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 1-2 minutes on each side.

Steps:

• In a large bowl, add the panko, milk, egg, sage, thyme and salt and pepper. Combine and let sit for a few minutes. Add in the turkey and combine well. Form into oblong patties (same size as the rye bread) Place on a parchment paper lined sheet pan and refrigerate for 20-30 minutes.
• While burgers are resting, in a large saute pan, heat 1/4 cup of the butter and 1 Tablespoon canola oil. Add onions and saute 15 to 20 minutes or until nicely caramelized. Set aside, but keep warm.
• In the same pan as the onions sauteed, add 3 tablespoons canola oil and the mushrooms and saute 6-8 minutes over medium high heat until softened. Set aside, but keep warm.
• Heat a griddle or cast iron skillet to medium high heat, add 1 Tablespoon canola oil and spread evenly. Add in the turkey burgers and cook for 4 to 5 minutes per side. Remove from heat, cover and keep warm.
• Butter the rye bread and add to the pan, place the gruyere on bread, then place the turkey burgers on the cheese, pile with onions and the other piece of rye, repeat for all four burgers. After 2 to 3 minutes, turn sandwich over carefully and brown on other side. Remove to cutting board and cut on the diagonal. Serve with mustard and hot cherry peppers.

Steps:

• Spread 2 slices of bread with mayonnaise. Layer with turkey, cheese and onion; sprinkle with salt and pepper. Spread remaining slices of bread with salad dressing; place over onion. Spread the outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 4-5 minutes per side.

Steps:

• In a large skillet, saute onions in 1 tablespoon of butter until tender; remove and set aside.
• Spread barbecue sauce on four slices of bread.
• Layer each with one slice of cheese, 2 slices of Canadian bacon and turkey, pickles, onions, and top of with another slice of cheese.
• Cover with remaining slices of bread.
• In the same skillet over medium-low heat, melt remaining butter as needed.
• Cook sandwiches on both sides until golden brown and cheese is melted.

Steps:

• For the pork brine: Whisk together orange juice, vinegar, whisky, salt, sugar, garlic, peppercorns, thyme, rosemary, oregano, sage, bay leaves and 3 1/2 cups water. Add pork to brine and add water to cover if necessary. Refrigerate for 12 hours.
• For the chile honey pork glaze: Cook down honey, lime juice and chile in a saucepot until mixture is thick.
• For the mojo pork: Preheat the oven to 350 degrees F.
• Combine pork, cilantro, mint, orange juice, lime juice, olive oil, pepper, coriander, cumin, clove, salt, oregano, rosemary, thyme, garlic and bay leaves together in a large roasting pan with the pork skin-side up. Cover tightly with foil and roast 3 1/2 hours. Remove foil and cook until skin starts to crisp up, another 30 minutes.
• Turn oven to 450 degrees F.
• Remove pork carefully from braising liquid. Strain braising liquid and set aside for mojo mustard. Pull pork off the bone into large chunks, discarding excess fat. Place pork on a sheet pan and toss in chile honey glaze. Add a little more glaze on top and roast until it starts to caramelize, about 5 minutes.
• For the mojo mustard: Whisk together the yellow mustard, herbs, garlic salt, honey and garlic oil in a bowl.
• Whisk together 2 ounces of this mixture with 2 ounces mojo braising liquid (save the rest for another use).
• For the Cubano melt: Place 2 1/2 ounces mojo pork in a foil pouch and place on a hot griddle weighed down with a hot cast-iron press on top to reheat. Remove from foil.
• Butter bread. Layer 2 pieces Swiss cheese one side of the bread, followed by ham and the heated mojo pork. Add a heavy squeeze mojo mustard, 2 Pickles, 2 more pieces Swiss cheese and top piece of buttered bread.
• Griddle on a flat top or griddle on medium-high heat with a heated cast-iron press on top until cheese is melted ooey gooey, 2 to 2 1/2 minutes on each side. Slice on a bias. Enjoy!
• Heat 1 gallon vinegar in a pot with the toasted spices, garlic, salt, sugar and peppercorns. Whisk until dissolved. Combine add the remaining 3 gallons vinegar and the dill. Layer the cucumbers with the brine so herbs, garlic and spices evenly get distributed. Brine, refrigerated, for 2 days.

Steps:

• For the turkey patties: In a large bowl, combine the turkey, ricotta, sage, soy sauce, Worcestershire sauce, Dijon and sprinkle with some salt and pepper. Divide into 4 equal patties and press them into 1/4-inch-thin rounds.
• Heat a cast-iron griddle pan to medium-high heat.
• Add the canola oil and sear the patties on the first side until golden brown, 3 to 4 minutes. Flip and cook for another 3 to 4 minutes until cooked through.
• For the sandwich build: Place a slice of Swiss cheese on each piece of bread, then a turkey burger, followed by about 1/4 cup Caramelized Onions. Place the top piece of bread on and then butter each side of the sandwich.
• Griddle each side over medium heat until golden, 2 to 3 minutes on each side. If you have a metal bowl, cover the sandwiches so they steam a bit and the cheese will melt faster. Serve with good ol' yellow mustard if you like and a big pile of oven fries.
• Heat a large heavy-bottomed pot over medium-high heat. Add the butter and olive oil, let the butter mel,t and then add in the onions and toss to coat. Sprinkle with salt and pepper, and then cover the pot and lower the heat to medium-low.
• Let the onions sweat, steam and soften for 10 to 15 minutes. Uncover the pan and let the onions cook for about an hour, checking on the onions frequently and stirring.
• Once the onions are fully caramelized, and a deep golden color, add the sherry and scrape up any bits from the bottom of the pan. Stir in the thyme, season with salt and pepper and set aside.

Steps:

• Preheat oven to 400 degrees. Arrange prosciutto slices vertically side by side on a cutting board, overlapping each by 3/4 inch. Place turkey, skin side down, on the prosciutto slices, with wings at top and legs at bottom. Arrange turkey tenders at each side to fill in the space between the wings and legs.
• Sprinkle turkey with 2 tablespoons salt, including the back side of the tenders and under any other loose pieces of meat. Sprinkle garlic, fennel fronds, fennel seeds, rosemary, sage, and fennel pollen evenly over turkey. Arrange turkey so there are no separations (turkey should be in one even layer).
• Starting from the bottom, roll turkey tightly with prosciutto, keeping prosciutto in place. Tie together with kitchen twine at 3-inch intervals.
• Heat oil in a large skillet over high heat. Brown rolled turkey on all sides, about 8 minutes. Transfer to a roasting rack set on a large rimmed baking sheet or in a roasting pan. Roast until an instant-read thermometer inserted into center reaches 165 degrees and juices run clear, about 50 minutes. Let rest for 10 to 15 minutes. Serve with gravy.

Steps:

• In a large cast-iron or other heavy skillet, saute onions in 1 tablespoon butter until tender; remove and set aside. Spread barbecue sauce on 4 slices of bread. Layer each with 1 slice of cheese, 2 slices each of bacon and turkey, pickle slices, onions and another slice of cheese. Cover with remaining slices of bread. , In the same skillet over medium-low heat, melt remaining butter. Cook sandwiches on both sides until golden brown and cheese is melted. Cover the skillet during the last few minutes to help melt cheese if necessary.