Turkey Sandwich Trio
(4 votes, average: 3.75 out of 5)
Loading...Three takes on Leftover Turkey Sandwiches: The Reuben, The Italian, and the Grilled Cheese
Ingredients
- Turkey Reuben
- 2 Slices Rye Bread
- Thinly Sliced Turkey, lightly browned in skillet with olive oil
- 2 Slices Provolone
- Sauerkraut
- Thousand island Dressing
- The Italian
- 1 Ciabatta Roll, sliced in half
- Thickly Sliced Turkey, lightly browned in skillet with olive oil
- Pesto
- 2 Tomato Slices
- Flaky Salt and Cracked Black Pepper
- 2 Slices Fresh Mozzarella
- Olive Oil for drizzling
- The Super Special Grilled Cheese
- 2 Slices Crusty Italian Bread
- Thinly Sliced Turkey, lightly browned in skillet with olive oil
- Grated Gruyere Cheese
- Caramelized Onions
- Cranberry Sauce
Instructions
Turkey Reuben
Lightly brown thin-sliced turkey in a skillet and set aside.
Toast both sides of rye bread in a skillet with butter.
Add turkey and cheese to bread and broil until cheese is melted.
Warm sauerkraut in skillet and add on top of cheese.
Pour on thousand island dressing.
Top with other slice of rye.
The Italian
Lightly brown thick-sliced turkey in a skillet and set aside.
Toast cut side of ciabatta bread in a skillet with butter.
Top one side of ciabatta roll with pesto and add turkey.
Add tomato and sprinkle with flaky salt and cracked pepper.
Add fresh mozzarella and drizzle with olive oil.
Top with other ciabatta half.
Super Special Grilled Cheese
Lightly brown thin-sliced turkey in a skillet and set aside.
Lightly coat one side of each slice of bread with mayonnaise.
In a buttered skillet, lightly toast the side of bread without the mayo.
Flip bread to mayo side down and add grated gruyere to each slice of bread.
Add turkey to one side, add caramelized onion on top of turkey, add cranberry sauce on top of onions.
Top with the other slice of bread.