Best 9 Smoked Turkey Sandwiches Recipes

SMOKED TURKEY SANDWICHES WITH SPICY AIOLI

Steps:

• Preheat the oven to 400 degrees F. Place the ciabatta rolls on a rimmed baking sheet with the cut side facing upwards. Bake until lightly toasted, 7 to 10 minutes.
• Arrange the bread, toasted side up, on a work surface and divide the spicy aioli on all the halves evenly. On each of the bottom halves place 1 slice of cheese, ripping in half if necessary to make the cheese fit the bread. On top of the cheese, layer the peppers, followed by the turkey. Divide the basil evenly on each of the top halves, pressing slightly to adhere to the aioli. Place the tops of the sandwiches on, then cut the sandwiches diagonally and serve.
• Whisk together the mayonnaise, chili paste and ¼ teaspoon salt in a small bowl. Refrigerate aioli until ready to assemble the sandwiches.

SMOKED-TURKEY TEA SANDWICHES WITH ARUGULA MAYONNAISE

Steps:

• Mix mayonnaise, chopped arugula, shallot, parsley and lemon peel in small bowl. Season with salt and pepper. Place bread slices on work surface. Spread mayonnaise mixture on each slice, dividing equally. Top 6 bread slices with turkey, dividing equally. Place 5 arugula leaves atop turkey on each. Top with remaining 6 bread slices, mayonnaise side down, pressing to adhere. Cut each sandwich diagonally into quarters.

HOT SMOKED TURKEY SAUSAGE SANDWICHES WITH GRILLED ONIONS, FENNEL AND PEPPERS

Steps:

• Cut the stalks off the fennel and slice the bulb lengthwise into 1/2-inch slices. Cut the onion crosswise into 1/2-inch thick slices. Lightly brush both sides of fennel, onion, and peppers with olive oil. Grill the fennel, onion, and peppers over medium heat for 10 to12 minutes, turning once. Remove from the grill and cut away the root from the fennel. Split peppers in half and remove seeds. Chop fennel, onion, and peppers into 1/2-inch pieces. Over low heat and applewood, hickory or oak, smoke the sausages for 30 minutes until they are no longer pink in the center. Toast the hoagie rolls. Fill rolls with apple chutney, sausage, peppers, onion and fennel. Top with more apple chutney and shaved aged provolone.
• In a medium size saucepan lightly caramelize onions in oil over medium heat. Add garlic and ginger and saute for 5 minutes. Add apples and pickling spice. Gradually add apple cider. Cook until apples are just tender, about 5 minutes. Season with salt and pepper.

SMOKED TURKEY, AVOCADO & BRIE SANDWICHES

Steps:

• Cut 6 small (one-person size) baguettes in half.
• Mix together mayo, cilantro, oregano, garlic and pepperoni.
• Spread evenly over the baguette halves.
• On 6 halves, now layer the brie first, spread a bit to fill in gaps, then turkey, tomatoes, avocado, and season with s&p.
• Top with spinach.
• Put the other half of the baguette on top of the filling mix.
• This can be refrigerated for about 2 hours, but any longer and the avocado will start to darken.

WARM TURKEY, TOMATILLO, AND SMOKED MOZZARELLA PITA SANDWICHES

Steps:

• Preheat oven to 350° F.
• Split pita loaves horizontally to create 4 rounds.
• Discard husks from tomatillos and rinse under warm water. Chop tomatillos and in a blender purée with jalapeño, garlic, and salt and pepper to taste until smooth. In a small saucepan cook purée over moderate heat, stirring, until thickened, about 4 minutes.
• Spread 1/4 tomatillo purée on rough side of each pita round. Arrange 2 pita rounds on a baking sheet and top evenly with turkey, roasted pepper, mozzarella, and coriander. Top with remaining pita rounds, tomatillo sides down. Brush tops of sandwiches with oil and season with salt and pepper. Bake sandwiches in middle of oven 10 minutes, or until cheese is slightly melted and tops of pitas are golden brown.
• Cut sandwiches into wedges if desired.

SMOKED TURKEY AND BRIE SANDWICHES

Steps:

• Combine the mustard, vinegar, parsley, and oil.
• In another bowl, combine the walnuts and onions; stir in 2 Tbsp of the mustard mixture.
• Remove bread from the center of each roll half, leaving 1/2" thick shells.
• Spread each roll half with 1 tsp of the mustard mixture.
• Dividing evenly, line each sandwich half with spinach and turkey; place 2 Brie slices on each bottom half of the rolls.
• Top the cheese with the walnut mixture.
• Carefully place the filled roll tops over the walnut mixture; slice sandwiches in half and serve.

SMOKED TURKEY SANDWICHES

Steps:

• In a large skillet over medium high heat, heat oil and then add in onions, cooking until llight browned, breaking up into rings. (8-10 minutes). Remove from heat and stir in vinegar and salt and pepper. Set aside.
• Chop enough argula to measure 1 cup and place it in a small bowl. Mix in the mayonnaisse, salt and pepper.
• To make sandwiches: spread 1 1/2 tablespoons (I used less) of the argual/mayo over the cut sides of 4 slices of bread. Divide the turkey slices among the 4 bread slilces and then top with the blue cheese, red onion slices and argula leaves and the remaining slices of bread.

SMOKED TURKEY AND CREAMY ARTICHOKE SANDWICHES

Steps:

• On each of 4 slices bread, spread 2 tablespoons artichoke dip. Layer each with turkey, onion, tomato, lettuce and remaining bread.

SMOKED TURKEY, MOZZARELLA, AND BLACKBERRY SANDWICHES

Steps:

• In a mixing bowl, add the first 4 ingredients; toss to combine and let set for 30 minutes.
• Lay turkey and cheese slices on 6 bread slices.
• Spoon blackberry mixture over cheese.
• Sprinkle with minced sage and top with remaining bread slices to make sandwiches.