In the culinary world, few dishes can rival the classic bistro turkey sandwich for its harmonious blend of flavors and textures. This sandwich has become a beloved lunchtime staple in bistros and cafes across the globe, tantalizing taste buds with its tender turkey, crisp bread, and flavorful fillings. With so many variations on this timeless recipe, it can be challenging to determine the best way to craft the perfect bistro turkey sandwich. This article aims to guide you through the essential steps and provide valuable insights into selecting the freshest ingredients, mastering cooking techniques, and experimenting with diverse flavor combinations. Whether you're a seasoned sandwich enthusiast or just starting your culinary journey, let's embark on a delightful exploration of the art of creating the ultimate bistro turkey sandwich.
Check out the recipes below so you can choose the best recipe for yourself!
THANKSGIVING TURKEY BISCUIT SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 15h10m
Yield 8 servings
Number Of Ingredients 33
Steps:
- For the turkey breast: Prepare the turkey breasts for brining 1 day in advance. Bring 1 gallon of water to a boil in a large pot and whisk in the full jar of turkey brine mix. Cook, stirring, until the brine mix is dissolved then remove from the heat. Add 2 gallons of ice and stir until dissolved and the liquid is cool to the touch. Put the turkey breasts in the brine, cover and refrigerate for 12 to 24 hours.
- Remove the turkey breasts from the brine and place in a colander. Rinse thoroughly, then transfer to a paper-towel-lined baking sheet. Dry both turkey breasts with paper towels and use your fingers to create a pocket between the breast meat and skin. Coat each breast with the softened butter, being sure to push the butter into the pocket underneath the skin.
- Preheat the oven to 350 degrees F. Drizzle 3 tablespoons of the oil onto a baking sheet.
- Put the carrots, garlic, celery, lemon and onion on the baking sheet. Sprinkle generously with salt and pepper. Toss the vegetables to coat with the oil and spread in an even layer. Put the rosemary, thyme and sage on top of the vegetables and season with 1 tablespoon of the poultry seasoning. Put both turkey breasts on top skin-side up and season with the remaining poultry seasoning. Drizzle the remaining 1 tablespoon oil over the turkey breasts and roast until the skin is crisp and an instant-read thermometer inserted in the thickest part of the breasts reads 165 degrees F, about 1 hour.
- Allow the roasted turkey to rest on the baking sheet for 15 to 20 minutes. Transfer to a cutting board. Pour the juices remaining in the baking sheet into a fat separator for use in the turkey gravy.
- For the biscuits: Separate the dough into biscuits and arrange them on a parchment-lined baking sheet. Brush the top of each biscuit with melted butter and sprinkle each with 1 tablespoon grated Cheddar. Bake according to the package directions until golden brown. Set aside and keep warm.
- For the home fries: Put the frozen potato chunks on a baking sheet. Drizzle with the oil and sprinkle with salt and pepper. Toss to coat the potatoes and roast according to the package directions until golden brown and crispy. Set aside and keep warm.
- For the turkey gravy: Put the turkey gravy in a small saucepan over medium heat. Whisk in the chicken stock and the defatted liquid from the baking sheet. Cook about 3 minutes. Add the Cheddar and cook, stirring, until melted and smooth, about 2 minutes more. Stir in the dried sage and a pinch of black pepper. Set aside and keep warm.
- For the cranberry relish: Stir together the cranberry sauce, lemon zest, cinnamon, a pinch of salt and 1/4 teaspoon pepper in a medium bowl.
- To assemble the sandwiches: Slice the turkey breasts into 1/4- to 3/8-inch-thick slices and halve each biscuit. Melt the butter in a large nonstick skillet over medium-low heat. Working in batches, fry the eggs until the whites are set and the yolks are runny, about 3 minutes each. Sprinkle each egg with a pinch of salt and black pepper.
- Place a heaping tablespoon of cranberry sauce on the bottom half of each biscuit. Top the cranberry sauce with 1/3 cup home fries. Top the home fries with 3 slices of roasted turkey breast. Drizzle each sandwich with 2 tablespoons of warm gravy and top with more cranberry sauce. Gently place a fried egg on top of each and sprinkle with the parsley. Top each sandwich with the top half of the biscuits and serve immediately.
AWESOME TURKEY SANDWICH
A fantastic sandwich with sliced turkey, guacamole, toasted whole wheat bread, fresh tomato, lettuce, bean sprouts, yellow mustard and light mayo. For cheese lovers, Colby-Jack makes a great addition as well. No one I know can resist this one!
Provided by FORTUNATEPASS
Categories Meat and Poultry Recipes Turkey Breasts
Time 10m
Yield 1
Number Of Ingredients 10
Steps:
- Spread mayonnaise on one slice of toast, then spread mustard on the other. Arrange the sliced turkey on one side. Spread guacamole over the turkey. Pile on the salad greens, bean sprouts, avocado and cheese. Finish with tomato slices, then place the remaining slice of toast on top.
Nutrition Facts : Calories 804.2 calories, Carbohydrate 41.4 g, Cholesterol 124.2 mg, Fat 56.6 g, Fiber 8.8 g, Protein 37.9 g, SaturatedFat 24.7 g, Sodium 1987.9 mg, Sugar 2.8 g
BISTRO TURKEY SANDWICH
Served with baby arugula and plum tomato slices on a French bread roll, this bistro-style turkey sandwich provides fine dining for one.
Provided by My Food and Family
Categories Home
Time 5m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Toss arugula with dressing.
- Fill roll with arugula, turkey, tomatoes and cheese.
Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 40 mg, Sodium 1100 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 5 g, Protein 21 g
BISTRO TURKEY SANDWICHES
"Sweet and savory flavors combine in this quick, healthful sandwich. The pear gives an unexpected sweetness. You can substitute the pear for an apple for a tasty change." Veronica Callaghan - Glastonbury, Connecticut
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small skillet over medium heat, cook onion and 1 teaspoon brown sugar in oil for 8-10 minutes or until golden brown, stirring frequently. Stir in salt and cayenne., Combine the mustard, apple cider and remaining brown sugar; spread over bun bottoms. Layer with lettuce, pear, turkey, basil and cheese. Top with caramelized onion. Replace tops.
Nutrition Facts : Calories 346 calories, Fat 8g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 708mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 4g fiber), Protein 31g protein. Diabetic Exchanges
BISTRO TURKEY SANDWICH
As a turkey lover who can't get enough during fall and winter, I was inspired to come up with a restaurant-worthy sandwich. I love it with a soft, rich cheese like Brie. -Grace Voltolina, Westport, Connecticut
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat broiler. In a large skillet, heat 1 tablespoon butter over medium heat; saute apple with sugar and cinnamon until crisp-tender, 3-4 minutes. Remove from pan., In same pan, melt remaining butter over medium heat; saute onion until lightly browned, 3-4 minutes. Remove from heat; stir in sauteed apple., Spread cranberry sauce onto cut side of bottom portion of rolls; layer with turkey, apple mixture and cheese. Place on a baking sheet alongside roll tops, cut side up., Broil 3-4 in. from heat until cheese begins to melt and roll tops are golden brown, 45-60 seconds. Add arugula; close sandwiches.
Nutrition Facts : Calories 797 calories, Fat 28g fat (14g saturated fat), Cholesterol 171mg cholesterol, Sodium 1196mg sodium, Carbohydrate 87g carbohydrate (16g sugars, Fiber 6g fiber), Protein 55g protein.
BISTRO TURKEY SANDWICHES
Make and share this Bistro Turkey Sandwiches recipe from Food.com.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In small skillet over medium heat, cook onion and 1 t brown sugar in oil for 8-10 minutes or until golden brown, stirring frequently.
- Stir in salt and cayenne.
- Combine the mustard, apple cider and remaining brown sugar; spread over bun bottoms.
- Layer with lettuce, pear, turkey, basil and cheese.
- Top with caramelized onion.
- Replace tops.
Nutrition Facts : Calories 213.5, Fat 6, SaturatedFat 2.1, Cholesterol 69.1, Sodium 380.8, Carbohydrate 13.3, Fiber 3.3, Sugar 8.1, Protein 27.5
Tips for Making the Perfect Bistro Turkey Sandwich
- Use high-quality ingredients: Start with fresh, flavorful ingredients to ensure the best-tasting sandwich. Look for a good quality turkey breast, ripe tomatoes, and crisp lettuce.
- Roast your own turkey: If you have the time, roasting your own turkey breast is a great way to get the best flavor. Simply season the turkey with salt, pepper, and your favorite herbs and roast in the oven until cooked through.
- Make your own mayonnaise: Homemade mayonnaise is easy to make and tastes much better than store-bought. Plus, you can control the ingredients and make it to your liking.
- Toast the bread: Toasting the bread adds a nice crunch and flavor to the sandwich. You can toast the bread in a toaster or on a grill pan.
- Layer the ingredients correctly: When assembling the sandwich, start with the bread, then add the mayonnaise, turkey, tomatoes, lettuce, and cheese. This order will help to keep the sandwich from getting soggy.
Conclusion
The bistro turkey sandwich is a classic sandwich that is perfect for lunch or dinner. It is easy to make and can be customized to your liking. With a few simple tips, you can make the perfect bistro turkey sandwich that will impress your friends and family.
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