OVENGOLDANDREG; TURKEY AND SWISS CLUB
[DRAFT]
Provided by Food Network
Time 5m
Yield 1 Serving
Number Of Ingredients 8
Steps:
- Toast the bread on both sides in a toaster or using the broiler. On a clean surface, place the three slices of bread side-by-side. Spread mayonnaise on one side of each bread slice. Stack the following ingredients in order on the first slice of bread, lettuce, tomato, cheese, turkey, ham, bacon, and a slice of bread. Repeat sequence for second layer and serve.
CRISP GRIT CAKE FOIE GRAS CLUB
Provided by Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Grits: Bring milk to boil and stir in grits and add salt and pepper. Cook slowly until thick. Cool slightly and roll in a log and place in plastic wrap. Chill.
- Plum Sauce: Dissolve sugar in vinegar over heat. Pour over plums and bake at 375 degrees for 20 minutes
- Cut grits into 1/2inch cylinders. Toss in flour and fry in oil until crisp. Drain. Keep warm.
- Heat skillet with 2 tablespoons butter and saute foie gras on both sides. Remove and keep warm.
- Add chipoltes and plum mixture to saucepan. Whisk in veal or beef stock. Reduce and stir in remaining butter.
- To Assemble: Place one grit cake on a plate. Top with seared foie gras and then another grit cake. Pour plum sauce around and decorate with arugula and fried leeks
TURKEY CLUB
The key ingredient in this perfect turkey club? Fresh turkey breast rubbed with herbs, slow roasted at home, and thinly sliced.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 1 turkey club sandwich
Number Of Ingredients 0
Steps:
- Bread: Use 3 slices of a good white sandwich bread (pain au lait or Pullman loaves are ideal). Be sure to toast it!
- Lettuce: Bibb and Boston lettuce both have nice small, soft leaves that fit well on the sandwich; shredded iceberg can be unruly.
- Tomatoes: Add 2 slices of tomato to each layer of a club; season with salt and pepper before you continue building the sandwich.
- Turkey: Fresh roasted turkey is key. Rub a 2 1/4-pound skinless, boneless turkey breast with olive oil; sprinkle generously with Italian seasoning, salt and pepper. Roast 10 minutes at 425˚ F, then reduce to 350˚ F and roast until the internal temperature is 160˚ F, 15 to 20 minutes. Let cool, then slice.
- Mayonnaise: Spread a thick layer of mayo on each slice of toasted bread.
- Bacon: You'll want 3 slices per sandwich (1 1/2 slices in each layer). Halve the slices first, then cook in a skillet over medium heat until crisp.
BREADLESS DOUBLE-DECKER TURKEY CLUB
Steps:
- Core the apple and slice into 1/4-inch-thick round slices, slicing from the center of the apple to get even pieces. Coat the apple slices with lemon juice. Place down an apple slice as the base of the sandwich and top with 2 slices of turkey, 1 slice of cheese crisscrossed, 1 slice of bacon crisscrossed and 1/4 cup arugula. Top with another slice of apple and repeat with the remaining ingredients. Top with another apple slice. If transporting for an on-the-go lunch, wrap the sandwich tightly with plastic wrap and refrigerate until ready to eat.
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