Open Turkey Blt Recipes

BLT TURKEY SALAD

Steps:

• In a large salad bowl, whisk the first 5 ingredients. Add the remaining ingredients; toss to coat.

TURKEY BURGER WITH PEACHES AND BLUEBERRIES

Steps:

• Finely chop one of the peaches; add ground turkey, salt, and pepper. Shape turkey mixture into four 1/2-inch-thick patties (if necessary, dampen hands first). Grill on the rack of an uncovered grill directly over medium-high heat for 4 to 5 minutes per side or until no pink remains (165°F). Add cheese; cover and cook 1 minute more.
• Meanwhile, coarsely chop remaining peaches. In a large skillet combine peaches, blueberries, and chili powder. Cook, stirring occasionally, over medium heat for 5 to 6 minutes or until heated through and juices are beginning to form.
• Top each piece of garlic bread with one turkey burger and some of the peach mixture. If desired, top with mint and additional chili powder.

BLT

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Arrange the cooked bacon, lettuce, and tomato slices on one slice of bread. Spread one side of remaining bread slice with the mayonnaise. Bring the two pieces together to make a sandwich.

OPEN TURKEY BLT

Steps:

• Heat the grill to high. Lay the turkey steaks and bacon on a large baking tray and grill for 3 mins on each side or until cooked through. Set the bacon aside and top the turkey steaks with the cheese slices. Put the ciabatta slices next to the turkey in the pan and return them both to the grill until the bread is toasted and the cheese is melted.
• Spread the toast with the mayonnaise and top with the cheesy turkey steaks, tomato, avocado, lettuce and bacon.

TURKEY BLT SANDWICH

Steps:

• Spread mayonnaise on toasted white sandwich bread. Layer with iceberg lettuce, sliced tomato, crisp bacon, and sliced turkey.

BLATS (BACON-LETTUCE-AVOCADO-TOMATO SANDWICHES)

Steps:

• Cook bacon in a large skillet over medium heat until crisp, 5 to 10 minutes. Transfer to a paper towel-lined plate.
• Meanwhile, mash avocado in a medium bowl. Stir in basil, mayonnaise, garlic, salt and pepper. Toast bread.
• Spread about 2 tablespoons of the avocado mixture on 4 slices of toast. Top each with 4 pieces of bacon, 2 tomato slices, 1 lettuce leaf, 1/4 cup sprouts and the remaining toast.

OPEN-FACED ROASTED TOMATO BLTS

Steps:

• Preheat the oven to 250 degrees F. Arrange the tomatoes cut-side up on a baking sheet; sprinkle with 1/2 teaspoon salt, and pepper to taste. Drizzle with olive oil. Roast until slightly dry on the surface, about 3 hours, 30 minutes; let cool. (The tomatoes can be roasted up to one day ahead; refrigerate in an airtight container.)
• Whisk the mayonnaise, horseradish, and pepper to taste; cover and refrigerate.
• Toss the cabbage, red onion, a splash of water and 1/2 teaspoon salt in a colander set over a bowl; let drain until the cabbage softens, about 20 minutes. Rinse well with cold water, squeeze out the excess liquid and pat dry.
• Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp; reserve the drippings.
• Toast the bread. Toss the cabbage mixture with the dill, 1 teaspoon of the bacon drippings, the vinegar, and pepper to taste in a bowl. Top each piece of toast with some of the horseradish mayonnaise, 2 slices of bacon, 2 roasted tomato halves and some of the cabbage mixture. Drizzle with more drippings.