Savory sandwiches star turkey and bacon
Published: Tuesday, January 24, 2006 at 1:44 p.m.
Last Modified: Tuesday, January 24, 2006 at 1:44 p.m.
Suggestion for cooks with hungry folk to feed when they're watching a game or being otherwise entertained: Once you have the ingredients lined up, you can easily serve up repeat orders of hearty grilled or toasted sandwiches.
Sandwich in one hand, maybe a mug of soup in the other, no one will miss a move.
The cook won't be left out either: The following two recipes take about 30 minutes and 15 minutes respectively, start to finish, less if you do a bit of advance preparation.
They are creations of food and entertaining director Lori Powell, included in a feature that suggests several pairings of soup and sandwiches, in the February issue of Ladies Home Journal.
Split pea, mushroom or onion soups, or a shrimp and corn chowder are options you could make and warm up on the stovetop for dipping into as needed.
Kitchen cue: For this smoked turkey Reuben, if you don't own a panini machine, use a grill pan and press the sandwich down with a sturdy spatula.
Smoked Turkey Reuben With Green Apple
(Start to finish 30 minutes)
1/2 cup mayonnaise
2 tablespoons ketchup
2 tablespoons finely chopped shallot
2 tablespoons sweet pickle relish
1 teaspoon Dijon mustard
Salt and pepper to taste
8 slices pumpernickel bread
1 Granny Smith apple, cored and thinly sliced
1/2 pound sliced smoked turkey
1 cup drained sauerkraut
6 ounces thinly sliced Gruyere or Jarlsberg cheese
Whisk together mayonnaise, ketchup, shallot, relish and mustard in a bowl; season with salt and pepper. Spread mayonnaise mixture on one side of each bread slice. Layer apple and turkey slices on half of bread, mayonnaise side up. Top with sauerkraut, cheese and remaining bread, mayonnaise side down.
Preheat a panini machine until hot and grill sandwiches, in batches, until cheese melts and bread is golden brown.
Makes 4 servings.
Nutrition information per serving: 645 cal., 39.5 g total fat (12.5 g saturated), 1,613 mg sodium, 44 g carbo., 93 mg chol, 30 g pro., 5 g fiber.
Kitchen cue: If you can't find hot pepper jelly for this grilled sandwich, try red pepper jelly or mango chutney.
Grilled Bacon, Cheddar and Hot Pepper Jelly Sandwich
(Start to finish 15 minutes)
4 slices whole-grain or sourdough bread, toasted
8 tablespoons hot pepper jelly
6 ounces sliced sharp Cheddar
1/2 pound sliced bacon, cooked
Spread one side of each bread slice with pepper jelly, then evenly top with Cheddar and bacon. Transfer bread to a cookie sheet and broil just until cheese melts. Cut slices in half and serve warm.
Makes 4 servings.
Nutrition information per serving: 505 cal., 24 g total fat (12 g saturated), 803 mg sodium, 51 g carbo., 58 mg chol, 21 g pro., 4 g fiber.
Comments are currently unavailable on this article