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Classic White Bread Turkey Sandwich Recipe

Classic White Bread Turkey Sandwich Recipe


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4

2 ratings

November 22, 2011

By

Lee Richardson

iStock/gbh007

Turkey Slices

What to do with leftover turkey? It doesn’t get any easier than this. Feel free to add some greens to add some crunch to the sandwich.

1

Servings

Related Recipes

Ingredients

  • 1/4 pound roasted turkey, sliced
  • 2 slices white bread
  • 1/2 cup stuffing
  • 2 tablespoons gravy

Directions

Place half the turkey on a slice of soft white bread. Top with stuffing and the rest of the turkey. Slather on gravy and finish with another slice of white bread. Enjoy!

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Classic White Bread Recipe

What’s better than the smell of bread baking? If you haven’t ever made a loaf of bread, this is the perfect recipe for you. ABK’S Classic White Bread Recipe is a basic, no-frills recipe for one loaf of delicious classic white bread just like Grandma used to make!

The good old days…

When was the last time you baked a loaf of classic white bread? If you associate bread making with: a huge mess, lots of loaf pans, hours of mixing, kneading, rolling out and rising I’m sure you are not alone!

ABK’s Classic White Bread Recipe takes one bowl, one loaf pan and less than two hours, most of which is rising and baking time. There are so many reasons that you should be using ABK’s Classic White Bread Recipe and making bread at home from scratch!

It’s so much easier than you might anticipate, and so much tastier than anything you’ll buy at the grocery store. This classic white bread recipe is also perfect if you’re not too familiar with bread making. Have I convinced you yet?

One simple loaf of Classic White Bread

When I was a young, my Aunt Gloria taught my mom how to make cinnamon rolls and white bread, which was a new adventure for my mom. I think Aunt Gloria’s recipe for bread made 6 loaves! Yes, 6 loaves.

Back in the day, (my grandparent’s day) people used to make bread, instead of purchase from the grocery store. Most household’s had a day set aside for cleaning, a day for laundry, and a day for baking bread.

Now, we make bread to enjoy a “hot out of the oven” loaf, instead of out of necessity. This recipe makes one loaf of bread, but you can easily double the ingredients to make two loaves!

I use bread flour in this recipe because it gives the bread a bit more of a dense texture, rather than a super light and airy bread. That said, it’s still light, with just enough chew to make it a substantial loaf.

Get out the stand mixer and a few tips…

This recipe was meant for making in a stand mixer, and not by hand. If you don’t have a stand mixer, it can be made by hand, but it will take longer to mix, and you will most likely want to reduce the amount of flour added by 1/4 cup.

One of my biggest tips for bread making is DO NOT add too much flour in the mixing process. If you add too much flour to the dough, it will become difficult to handle or shape, and the rising process will also become inhibited.

Adding flour should be done a little at a time. With this recipe, add the 2 cups of flour initially, then add the remaining flour a little at a time.

When too much flour is added to the dough all at once, the dough takes longer to raise up and can become too stiff to handle. Follow the directions and only add flour as needed. Remember, you are looking for a soft, not sticky dough.

Pass the butter and jam, please

Once the loaf is in the oven, it will fill your home with the most amazing smell. After it’s done baking you will have a tall, loaf of pure heaven!

There are so many uses for this classic white bread. It’s perfect when sliced for sandwiches. You can toast it and slather it in butter and/or jam. IF you have any leftovers (big if) it makes amazing French toast.

The possibilities are endless! If you love this bread, try ABK’s No Fail French Bread, the most amazing loaf of homemade French Bread you will ever eat, or Braided Cheese and Onion Bread .


Turkey, Bacon, and Goat Cheese Breakfast Sandwich

The Spruce / Diana Chistruga

Cram a buttery croissant full of turkey, bacon, and creamy goat cheese, then top it all off with an egg for a breakfast sandwich that will keep you full right through lunch. This recipe calls for a blueberry goat cheese, but cranberry goat cheese or just plain cheese would both taste amazing, too. Prepare your egg any way you like best for a customized sammie. Everyone will love this turkey, bacon, and goat cheese breakfast sandwich.


50 Sandwiches

1. Steak with Blue Cheese Combine 1 tablespoon mayonnaise with 1 teaspoon steak sauce toss with 1/2 cup diced cooked steak, 1 cup chopped romaine, 1/4 diced avocado, 1/4 cup chopped tomato, 1 to 2 tablespoons crumbled blue cheese, 1 crumbled slice cooked bacon and salt and pepper. Roll up in a large flour tortilla.

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2. Pastrami with Slaw Toss 1/2 cup shredded red cabbage with 2 tablespoons apple cider vinegar and 1 teaspoon each sugar and chopped dill let sit 15 minutes. Mix 1 tablespoon yellow mustard with 1 teaspoon horseradish spread on the bottom of a split onion roll. Fill with sliced pastrami and the slaw.

3. Corned Beef with Horseradish Slaw Toss 1/2 cup shredded green cabbage with 1 tablespoon sour cream, 2 teaspoons each horseradish and water, 1 teaspoon grainy mustard and a pinch each of salt and pepper. Sandwich sliced corned beef and the slaw between 2 slices rye bread.

4. Roast Beef and Smoked Gouda Spread honey mustard on 2 slices challah bread. Sandwich sliced roast beef, sliced smoked gouda and romaine lettuce between the bread slices.

5. Spicy Roast Beef and Brie Spread 1 slice sourdough bread with pepper jelly. Top with sliced roast beef, sliced brie and watercress season with salt. Top with another slice of bread.

6. Italian Deli Mix 3 tablespoons olive oil with 2 tablespoons white wine vinegar, 1 grated small garlic clove and 1/2 teaspoon each Italian seasoning and sugar. Drizzle all but 1 tablespoon of the vinaigrette inside a split sub roll. Fill with shredded romaine and mozzarella, pepperoni, salami and prosciutto and sliced pickled peppers drizzle with the reserved vinaigrette.

7. Italian BLT Cook 4 thin slices pancetta in a skillet over medium-high heat until crisp, 5 minutes. Mix 2 tablespoons mayonnaise with 1 tablespoon chopped basil spread on 2 slices country bread. Sandwich the pancetta, baby arugula and sliced tomato between the bread slices.

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Broccoli Rabe with Lemon Ricotta (No. 8)

Broccoli Rabe with Lemon Ricotta (No. 8)

8. Broccoli Rabe with Lemon Ricotta Heat 2 tablespoons olive oil and 1 smashed garlic clove in a large skillet over high heat. Add 3 cups trimmed broccoli rabe, season with salt and cook, stirring, until charred and tender, 4 minutes. Let cool, then chop. Mix 1/2 cup ricotta with the zest of 1/2 lemon and 1/4 teaspoon kosher salt spread on 1 slice Italian bread. Top with the broccoli rabe and another slice of bread.

9. Tomato and Mozzarella with Pesto Toss 1/3 cup each quartered cherry tomatoes and mini mozzarella balls, 1/4 cup chopped roasted red pepper, 2 teaspoons minced shallot, 2 tablespoons olive oil and 1 tablespoon red wine vinegar set aside 15 minutes. Add 1 tablespoon chopped basil. Cut one-third off the top of a soft sub roll and pull out some of the inside, leaving a 1/2-inch border around the edges spread pesto inside. Fill with the tomato mixture and replace the roll top.

10. Grilled Eggplant with Mozzarella Slice 1 small Japanese eggplant 1/2-inch thick toss with olive oil and salt. Grill over medium-high heat, turning, until charred, 5 minutes. Let cool. Toss with 1 tablespoon balsamic vinegar and 1/2 tablespoon each capers and currants season with salt and red pepper flakes and let marinate 1 hour. Split 1 ciabatta roll and brush the inside with olive oil fill with the eggplant, sliced fresh mozzarella and fresh basil.

11. Veggie Pimiento Cheese Mix 1/2 cup grated cheddar with 2 tablespoons each cream cheese and diced pimientos, 1 tablespoon each mayonnaise, chopped chives and parsley and a dash of hot sauce. Stir in 1/4 cup each diced bell pepper, cucumber and celery. Spread on 2 slices sourdough bread. Sandwich shredded romaine between the bread slices.

12. Turmeric Chickpea Pulse one 15-ounce can chickpeas (drained) in a food processor with 1/2 cup mayonnaise, 1 teaspoon mustard, 1 garlic clove and 1/2 teaspoon ground turmeric season with salt and pepper. Spread on 8 slices multigrain bread. Sandwich lettuce, tomato and red onion between the bread slices. (Makes 4.)

13. Curried Cauliflower Cut 1/2 head cauliflower into small florets toss with 2 tablespoons olive oil and 1/4 teaspoon each kosher salt and curry powder. Roast at 450 degrees F until browned, about 25 minutes, sprinkling with 1/2 cup shredded mozzarella during the last 2 minutes. Let cool. Spread mango chutney on 4 slices white bread. Sandwich the cauliflower and cilantro between the bread slices. (Makes 2.)

14. Roasted Carrots with Goat Cheese Toss 1 1/2 cups thinly sliced carrots with 1 tablespoon olive oil and 1 teaspoon za'atar (Middle Eastern seasoning) roast at 425 degrees F until tender, 20 to 25 minutes. Let cool. Mash 2 ounces goat cheese, 1/4 cup chopped green olives and 3 tablespoons chopped parsley spread on 2 slices multigrain bread. Top each with the carrots, a drizzle of honey and another slice of bread. (Makes 2.)


Recipe Summary

  • 5 turkey wings
  • 1 small onion, chopped (Optional)
  • 1 teaspoon seasoned salt
  • 1 teaspoon poultry seasoning
  • 1 teaspoon ground black pepper
  • 1 teaspoon minced garlic
  • 1 ½ cups water, divided
  • 1 (10.75 ounce) can cream of mushroom soup

Preheat oven to 350 degrees F (175 degrees C).

Place turkey wings and onion in a casserole dish sprinkle seasoned salt, poultry seasoning, black pepper, and garlic on both sides of each wing. Pour 1/2 cup water into the casserole dish. Cover casserole dish.

Bake in the preheated oven until browned, 1 hour.

Stir cream of mushroom soup and 1 cup water together in a bowl pour over turkey wings into casserole dish and return to oven, uncovered.


12 Classic Leftover Turkey Sandwich Recipes

As much as a full, delicious Thanksgiving feast is something to look forward to every year, the leftovers are just as exciting. Give roasted turkey, cranberry sauce, and that epic cheese board a second life on a turkey sandwich. Sliced or diced, leftover roasted turkey gets a new makeover in these enticing recipes.

There's nothing like layering all of the delicious leftover mains and sides on a flaky buttermilk biscuit or hearty rye bread the day after the holiday. A leftover turkey sandwich is an absolute must for lunch or dinner. However, these sandwiches can live beyond Black Friday, too. When you want to change up the pace from a traditional deli turkey sandwich for your weekday desk lunch, make use of tender, flavorful roast turkey. Cut the remaining Thanksgiving turkey into thin slices and wrap tightly to use for three to four days after Thanksgiving.

Some of our favorite leftover turkey sandwiches include one made with ketchup, chopped cornichons, and mustard (and even a smear of leftover cranberry sauce if you so choose!) a Cuban-inspired Spicy Turkey Medianoches made with layers of flavorful prosciutto and Swiss cheese and a slightly sweet Turkey Monte Cristo, which marries Thanksgiving essentials with the fixings of a classic grilled cheese sandwich.

So, instead of reheating Thanksgiving turkey in the oven with mashed potatoes and green bean casserole on the side for dinner, give each slice of poultry a delicious upgrade in these leftover turkey sandwich. They may even inspire you to roast turkey more than once a year!


Preparation

For the Russian dressing:

Whisk together the mayonnaise, ketchup, horseradish, capers, cornichons and chile de arbol in a bowl and season with salt and black pepper. Cover and refrigerate at least 30 minutes to allow the flavors to meld.

For the coleslaw:

Whisk together the mayonnaise, onion, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage and carrot, stir to combine and season with more salt and pepper, if needed.

Let slaw sit at least 15 minutes before serving.

For the sandwich:

Lay the slices of the bread on a clean work surface and spread each with a few teaspoons of the Russian dressing.

Top each bread slice with some of the turkey and a dollop of the coleslaw.

Top each sandwich with the remaining slice of bread. Cut in half and serve with the dill pickles.


Add all of the ingredients to your bread machine pan in the order recommended by your bread machine manufacturer. Set to the quick or rapid setting and medium crust. Push start.

Once ready, turn the bread out onto a rack to cool.

  • If you don't have bread machine yeast, you can use active dry yeast, but it needs to be dissolved in water before being added to the machine.
  • When your bread machine has been kneading for a few minutes, check the dough. If it seems too stiff, add a little bit of water and continue checking until it seems soft enough. If too wet, add more flour in small amounts until it seems to be soft yet not sticky.

How to Store Bread Machine Bread

As with any freshly baked bread, the first step is to let it cool properly before storing. Make sure to remove the bread from the machine as soon as it is ready and place it on a rack to cool if left inside, it will turn soggy. To store, wrap in aluminum foil or place in a zip-top bag and store in a cool, dark spot or bread box for up to three days. You can also freeze the bread to enjoy later on, just make sure to wrap it well. It is not recommended that bread be stored in the refrigerator because the cool temperatures cause the bread to become stale quicker.

Can I Bake Bread Machine Dough in the Oven?

The bread machine may make bread-making effortless, as it does everything from mixing, kneading, rising, and baking, but the resulting bread often has a tougher crust and denser crumb, and can be misshapen. If you prefer, you can finish the bread in the oven just keep in mind this will require a little work on your end. Place the bread machine on the "dough only" setting and once the dough has finished the first rise and punched down, remove it from the machine. Then divide, shape, and fold the dough, and place in greased loaf pans. Let it rise a second time and then bake.


This Turkey Sandwich with Brie is our version of one of my favorite sandwiches from a popular Boise restaurant, The Bleubird. The chic and popular sandwich shop in downtown Boise boasts all kinds of unique flavors and once I tried this turkey sandwich I fell in love. It may quite possibly be my favorite sandwich ever, and I don’t say that lightly. If you are ever in the Boise area, stop in and eat at the Bleubird. For as small as Boise is (comparatively speaking), we have tons of amazing restaurants, Bleubird definitely being one of them (seriously, try their Reuben, too.. oh my gosh). However, if a trip to the Treasure Valley isn’t in the cards, make this delicious sandwich yourself, because they’re so good!

  • Get a good bread. I used French bread for this picture above, but you could use Ciabatta, Focaccia, or any kind of bread that looks delicious to you.
  • This recipe calls for fig butter, and you can find it at Trader Joe’s for just a couple of dollars. Fig butter really brings life to the sandwich don’t leave it out! If you don’t have a Trader Joe’s in your area, you can make your own by mixing fig preserves with softened butter or just spread a layer of frig preserves on the bread. So yummy!
  • Brie cheese is easy to find at your local grocery store. It can get a little sticky when spreading on the sandwich you can just use your fingers to get an even layer.
  • Layer thinly sliced Granny Smith apple on the sandwich. The tartness of the apple complements the creaminess of the cheese and just makes this sandwich so good. You won’t use the entire apple, so slice up and serve the remaining apples on the side.


Watch the video: How To Make Turkish Style Mini Breads #stayhome #cookwithme (June 2022).


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