Site Search
Browse by Category: Appetizers | Beef | Breads - Biscuits & Muffins | Casseroles | Desserts & Snacks | Drinks and Libations | Egg Dishes | Fish & Seafood | Gluten-Free | Lamb | Legumes | Other | Other Meats | Other Sides | Pasta | Pork | Poultry | Rabbit | Rice & Grains | Salads | Sandwiches | Sauces, Dressings & Condiments | Soups, Stews & Chili | Vegetables | Vegetarian
The making of Turkey Bird Sandwich
I love fall. I’m not so keen on the early dark days; but I love the crisp clean air and color that comes from warm days, cold nights.
Here in wine country, the vineyards turn into the most beautiful sea of color.
Vermont has nothing on us.
Ok, they may have a bit on us, but we do get seasons! I also love fall because some of my favorite holidays come at this time of the year.
Halloween used to be a big deal at our house when my son was young, pumpkin carving; decorating the house to scare all the little kids and handing out massive amounts of candy. Now that he’s grown, not so much.
Brian and I also met on Halloween, so now it’s more of a date night.
One of my very favorite holidays during fall is Thanksgiving.
I love Thanksgiving because it’s really just all about food, family, and celebration. No presents to buy, no party to go to. I have to admit, I’m a traditionalist when it comes to the Thanksgiving meal. Every year I see recipe after recipe in every epicurean magazine showing different ways to make the turkey, dressing, and sides for the holiday.
I save those.
For other days of the year.
Not Thanksgiving.
For Thanksgiving, I want a juicy roasted turkey, my savory cornbread stuffing with mashed potatoes and gravy.
Let’s not forget the gravy!
The sweet potatoes, cranberry sauce, and veggies might have a twist or two because I have never been a fan of marshmallow-topped sweet potatoes or cream of mushroom soup poured over frozen green beans, but not the mains.
With a good old Pumpkin Pie that is made just like they did in the olden days.
From the recipe on the Libby’s can. It’s my comfort meal. And part of it is because I LOVE left-overs from Thanksgiving, and if I change up my traditional recipes, I can’t make my traditional left-overs. Another comfort food. This Turkey Bird Sandwich is one of my FAVORITE uses of left-over turkey; coming in a close second to hot turkey sandwiches which is really just like a second Thanksgiving dinner…right?
The parmesan crust takes this Turkey Bird Sandwich, over the top!
A Turkey Bird Sandwich can be found on many coffee shops and small diner menus. Each has their own variation, but overall it’s a grilled turkey sandwich with cheese, green chilies and sometimes bacon. I took the idea and just made it better.
It’s simple to put together and is great for lunch or an easy dinner.
While optional, I think the parmesan crust takes this Turkey Bird Sandwich, over the top!
Turkey Bird Sandwich
Ingredients
- 8 slices French bread (I prefer sourdough, but use what you like. You could even use a thick sliced white or wheat bread)
- 1 pound (about) sliced turkey breast meat best from leftover turkey but deli meat will work too
- 1 - 2 cans roasted chilies(such as Ortega), cut in half to open them up, and patted dry
- 1 - 2 large tomatoes, thinly sliced
- 4 slices reduced fat Swiss or cheddar cheese, or more ( if you prefer, you can use American, pepper Jack, or any other melting cheese)
- 8 slices crisply cooked bacon
- Softened butter (about 1 to 2 tablespoons)
- 1/4 to 1/2 cup finely grated parmesan cheese, optional but oh, so good
Method
Step 1
Place the bread on a clean surface, layer one side with the turkey, cover with the chilies, tomato slices, bacon, and cheese. Close to make a sandwich.
Step 2
Butter both outsides of the bread with the softened butter.
Sprinkle one or both sides with the parmesan cheese.Step 3
Heat a skillet, grill pan or panini press to high. Put the sandwiches on and cook until lightly browned (place a plate on the top if cooking in a skillet or griddle to form a press); when browned, turn and repeat on the other side. Cut in half and serve.
Step 4
LindySez: If making this sandwich with the optional parmesan crust, it is best to make it in a flat surfaced not ridged pan as this will keep the cheese evenly cooked on the outside of the bread.
Don’t have a panini press? No problem. Make your own…
Our very scary Halloween House – back in the day when we had a very scary Haloween House
You Might Also Enjoy...
Recipe Comments
Post A Comment
Nutritional Info
This information is per serving.
-
Calories597
-
Fat20g (10g Sat, 7g Mono, 2g Poly)
-
Protein69g
-
Carbohydrates33g
-
Dietary Fiber2g
-
Cholesterol109mg
-
Sodium1523mg
-
As different products and cooking methods may be used: Nutritional information is supplied as a guideline only and may not be 100% accurate
posted by Lindi Wiley on January 6, 2014
Made these for dinner tonight quick easy and delicious
posted by LindySez on January 6, 2014
So glad you enjoyed Lindi, now, what wine did you serve with? Cheers ~ the other Lindy
posted by johanne on November 4, 2014
Wow, that sandwich looks so tempting. Got to try this one..
posted by LindySez on November 4, 2014
I hope you do! Thanks for stopping by. Cheers ~ Lindy
posted by Darla on November 25, 2014
Turkey is my favorite dish, I think the best way to eat this famous bird is in a sandwich, especially since there are so many ways to make a sandwich. This recipe looks like a winner I can’t wait to try it.
posted by LindySez on November 27, 2014
My favorite part of Thanksgiving is LEFTOVERS! I hope you enjoy. Thanks for stopping by. Cheers Lindy