Time 10m Yield 1 turkey club sandwich Number Of Ingredients 0 Steps:
Bread: Use 3 slices of a good white sandwich bread (pain au lait or Pullman loaves are ideal). Be sure to toast it! Lettuce: Bibb and Boston lettuce both have nice small, soft leaves that fit well on the sandwich; shredded iceberg can be unruly. Tomatoes: Add 2 slices of tomato to each layer of a club; season with salt and pepper before you continue building the sandwich. Turkey: Fresh roasted turkey is key. Rub a 2 1/4-pound skinless, boneless turkey breast with olive oil; sprinkle generously with Italian seasoning, salt and pepper. Roast 10 minutes at 425˚ F, then reduce to 350˚ F and roast until the internal temperature is 160˚ F, 15 to 20 minutes. Let cool, then slice. Mayonnaise: Spread a thick layer of mayo on each slice of toasted bread. Bacon: You’ll want 3 slices per sandwich (1 1/2 slices in each layer). Halve the slices first, then cook in a skillet over medium heat until crisp.
Time 25m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Spread mustard-mayo blend evenly over 1 side of each tortilla, leaving a 1/2 inch border. Layer turkey and next 6 ingredients evenly over tortillas; sprinkle with salt and pepper. Roll up tortilla; cut in half diagonally, and secure with wooden picks.
Time 5m Yield 4 Number Of Ingredients 7 Steps:
Spread tortillas with cream cheese. Top with remaining ingredients; roll up.
Time 5m Yield 4 Number Of Ingredients 7 Steps:
Spread tortillas with cream cheese. Top with remaining ingredients; roll up.
