Time 10m Number Of Ingredients 6 Steps:
Cook bacon until crisp then drain fat on a paper towel. Toast the bread the spread mayo on both pieces. Top with 1 slice lettuce, turkey, tomato, bacon and remaining lettuce and close. Slice in half and enjoy!
Time 20m Yield 10 sandwiches Number Of Ingredients 7 Steps:
For each sandwich, toast 3 pieces of bread and spread with mayonnaise. Top one piece of toast with a lettuce leaf and 2 oz turkey and ham. Cover with a second piece of toast. Top with 1 lettuce leaf, two tomato slices, and three strips of bacon. Top with the remaining toast. Secure with 4 club frill pics. cut into four triangles.
Time 5m Yield 2 sandwiches, 2 serving(s) Number Of Ingredients 8 Steps:
Lightly toast the bread Cook the bacon Cut the tomato into slices Spread miracle whip on one side of bread Spread honey mustard on the other side Add the romaine lettuce, tomato, bacon, cheese and turkey Cut the sandwich in half.
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 55m Yield 7 Number Of Ingredients 15 Steps:
Heat oven to 375°F. In medium bowl, mix Crouton ingredients until bread is well coated. Spread in ungreased 15x10x1-inch pan. Bake 15 to 18 minutes, stirring occasionally, until golden brown and crispy. Set aside. Meanwhile, in 5-quart Dutch oven, cook bacon over medium-high heat 4 to 6 minutes, stirring occasionally, until bacon is crisp. Remove bacon to paper towel-lined plate, leaving bacon drippings in Dutch oven; set cooked bacon aside. Return Dutch oven to stove; reduce heat to medium. Add onion, carrot and garlic to bacon drippings. Cook 2 to 3 minutes, stirring occasionally, until vegetables are softened. Stir in chicken broth. Heat to boiling; reduce heat to low. Cook uncovered 10 minutes, stirring occasionally. Slowly stir in cheese, stirring constantly with whisk, until cheese is melted. Stir in turkey. Add tomato, spinach and salt; cook 3 to 5 minutes longer or until heated through and spinach is wilted. Serve soup topped with croutons, bacon and chopped avocado.
Time 25m Number Of Ingredients 8 Steps:
Working in two batches if necessary, cook bacon in a large skillet over medium heat until brown and crisp, 6 to 8 minutes per side; transfer to a paper-towel-lined plate to drain. Pour off all but 2 tablespoons rendered fat from skillet. Season turkey generously with salt and pepper. Add to skillet, and cook over medium heat until opaque throughout, 2 to 3 minutes per side; transfer to a paper-towel-lined plate to drain. In a small bowl, mash avocado, lime juice, and chiles with a fork; season with salt and pepper. Spread avocado mixture on one side of each slice of toast. Layer turkey, bacon, tomato, and toast to form four triple-decker sandwiches. To serve, skewer with toothpicks; slice in half with a serrated knife.
Time 35m Yield 8 servings. Number Of Ingredients 12 Steps:
Bring 4 cups water to a boil in a large saucepan. Add asparagus; cook, uncovered, for 3 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Set aside., Spread the turkey cutlets with Dijon-mayonnaise. Layer with ham, cheese and asparagus. Sprinkle with poultry seasoning and pepper. Roll up tightly and wrap with bacon., Cook roulades in a large skillet over medium-high heat until bacon is crisp and turkey is no longer pink, turning occasionally, 12-15 minutes. Combine sauce ingredients; serve with roulades.
Time 20m Yield 4 servings Number Of Ingredients 12 Steps:
Toast the bread in a toaster to desired doneness. In a small bowl, combine the mayonnaise, herbs, garlic and a pinch each salt and pepper. Spread 1 tablespoon of the mayo mixture on one side of each slice of bread, crust to crust. To build the sandwiches, layer the ingredients on four slices in the following order: Place one piece of lettuce, then two slices of tomato side by side, another piece of lettuce, two slices of bacon and then finally, the turkey. Top each sandwich with another slice of bread, mayo-side down. Cut the sandwiches in half with a serrated knife and serve with your favorite potato chips.
Time 15m Yield Makes 12 servings. Number Of Ingredients 7 Steps:
Arrange crackers in single layer on microwaveable plate; top with lettuce. Combine turkey, 1/2 cup cheese, mustard and mayo; spoon over lettuce. Top with remaining cheese and tomatoes. Microwave on HIGH 10 to 15 sec. or until cheese is melted.
Time 15m Yield Makes 1 Sandwich Number Of Ingredients 9 Steps:
Spread a thin layer of mayonnaise over one side of each white-bread slice. Heat a skillet (preferably cast iron) over medium-high; add white bread, mayo-sides down, and reduce heat to medium-low. Cook, undisturbed, until a crisp, golden-brown crust forms, about 2 minutes. Transfer bread to a cutting board or plate, toasted-sides down. Spread a thin layer of jam over untoasted sides of 2 white-bread slices; divide half of lettuce, half of turkey, and all of cheese evenly on top. Spread a thin layer of jam over one side of each wheat-bread slice and place on top. Stack remaining turkey on wheat-bread slices. Top with tomato, season with salt and pepper, then top with bacon and remaining lettuce; sandwich with remaining 2 white-bread slices, toasted-sides up. Serve immediately.
Time 8m Yield 2 Number Of Ingredients 7 Steps:
Cook Bacon in a cold pan on low until crisp. While bacon is cooking, cut bread, D&W Originals Cheddar, D&W Originals Herbed Turkey, and lettuce into 2 inch squares. Cut slices of cooked bacon into thirds. On a 10- to 12-inch skewer, layer bread, lettuce, cheese, bacon and cherry tomato. Repeat once more, then top with last piece of bread. Serve with a side of D&W Hoagie Dressing for dipping.
Time 20m Yield 4 servings. Number Of Ingredients 11 Steps:
In a small bowl, mix the first 5 ingredients until blended. Using a long serrated knife, cut focaccia horizontally in half. Spread cut sides with mayonnaise mixture. Layer bottom half with lettuce, turkey, cheese, tomato and bacon; replace bread top. Cut into wedges.
More about “turkey club recipes”
Time 36m Yield 6 Number Of Ingredients 9 Steps:
Heat oven to 450°F. Grease cookie sheet. Stir Bisquick, 1/3 cup mayonnaise and the milk in medium bowl until soft dough forms. Press dough into 12x8-inch rectangle on cookie sheet. Bake 8 to 10 minutes or until golden brown. Mix turkey, onions, bacon and 1/4 cup mayonnaise. Spoon over crust to within 1/4 inch of edges. Sprinkle with tomato and cheese. Bake 5 to 6 minutes or until mixture is hot and cheese is melted.
