horoughly mixed.
Preheat a panini sandwich press.
To make the
ou co not have a panini grill this can be done
ther piece of bread, place turkey, onion slice, roasted red peppers
Mix up the sandwich spread and let marinate a minimum of 4 hours.
Slice up all the vegetables and get them ready.
Grill the bread slices, add the turkey and swiss cheese til warm.
Place on a plate, add the vegetables, add sandwich spread, cut in half and enojoy!
Assemble sandwich using all ingredients except oil. Brush oil on bread or spray with butter.
Cook until sandwich is crisp on the outside and cheese has melted.
Slice thin.
Preheat your panini press.
In a small
Layer your ingredients as follows: bread, spinach, Dietz & Watson Hatch Chile Cheese, Dietz & Watson Hatch Turkey, red onion, and bread.
Place the panini on a panini press for 5 minutes.
Preheat an outdoor grill for medium heat and lightly oil the grate. Grill the shishito peppers until blistered, 1 to 2 minutes per side.
Plate the panini with the peppers.
Assemble each sandwich: spread 1/2 teaspoon butter
lice of bread.
Layer turkey breast on top.
Place
turkey, sauteed veggies, bacon, and cheese.
Cook on preheated panini grill
Spread one side of each bread slice with butter. Place 6 bread slices butter sides down; top with turkey, bacon, tomato, cheese and dressing. Top with remaining bread slices, butter sides up.
Cover and cook sandwiches in 12 inch skillet over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted.
Heat a stovetop ridged grill pan, large nonstick skillet or electric contact grill.
Meanwhile, assemble paninis by laying bread on cutting board; coat with non-stick spray, turn over.
Spread 4 slices bread with 1 T chutney each.
Top remaining 4 slices bread with the turkey, onion, roasted peppers and cheese.
Cover with other slices bread, chutney side down.
Grill 4-5 minutes, turning once, until cheese melts.
Remove to cutting board and cut each panini in half crosswise.
he grated cheese, 2 slices turkey, 2 spinach leaves, and other
Season turkey cutlets with salt and pepper.
For each sandwich, spread each slice of lightly toasted bread on one side with softened butter, pesto and white wine Dijon mustard (use more or less, to taste).
Assemble your sandwich with romaine, slice of fresh tomato and thin slice of red onion, slice of provolone cheese, one or two thin slices lightly smoked deli turkey meat, and a light drizzle of balsamic.
Slice in half to serve. Enjoy!
Chop red onion very fine and mix with whole cranberry sauce.
Smear mayonnaise on one side of sliced bread. Smear cranberry-onion mixture on the other slice of bread.
Layer turkey slices, bacon and provolone on one side of bread and top with other slice of bread.
Using a skillet or grill pan, grill sandwich with butter and remove from heat when cheese has melted. Cut sandwich into 2 halves and serve.
Dressing:
Combine all the ingredients in a small bowl and stir well.
Refrigerate.
This makes 1 3/4 cups, and will keep a long time in the fridge.
Sandwich:
Spread 2 tbsp of the dressing on one of the bread slices (we put it on both sides).
On top of one slice of bread, layer lettuce, tomato, turkey, Gouda, and bacon.
Top with the second slice of bread and serve.
add the 3 slices of turkey.
Spread the unsprayed side
Cook turkey breast schnitzels following package instructions.
Place a slice of toast on 4 serving plates. Top with lettuce, tomatoes and beet. Add a hot schnitzel, cheese and remaining toast. Serve.
In bowl stir together yogurt, cucumber, dill and mint.
Add grapes, bell peppers, celery, turkey and cheese.
Chill at least 1 hour for flavors to mingle.
Line each pita half with red lettuce leaves.
Then spoon turkey mixture into each sandwich.