Turkey Salad On Rye Recipes
MARSHALL FIELD'S SPECIAL (TURKEY) SANDWICH
Marshall Field's is no longer in existence, but if you very lucky enough to have one of these sandwiches, you will love making these at home. It clearly make a HUGE sandwich so share with a friend. I typed the recipe as submitted by: Deborah Loeser Small, Lake Magazine "The Walnut Room. Marshall Field's Special Sandwich. Some things cannot be improved upon. In the 1970s I learned to make "Field's Specials" at a part-time job in the kitchen of Field's Old Orchard store, Skokie, Ill. These "sandwiches" are in fact mountainous, delightful salads. Two or three outside corporate owners later, the Special doesn't appear on any Field's menu (although the Walnut Room will make them on request)--but here is the step-by-step way to make it at home. I've also included my personal recipe for Thousand Island dressing. FYI: This is fantastic use of left over Thanksgiving turkey."
Provided by Chicagoland Chef du
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 19
Steps:
- Butter rye bread and place on a large cold serving plate. Cover bread with Swiss cheese slice, followed by one or two slices of turkey. Take a nice large outer lettuce leaf from the head of iceberg and set aside. Slice the iceberg lettuce in a few large sections and arrange a section on top of the turkey and Swiss cheese.
- Cover the open-face "sandwich" with big lettuce leaf. Top with several slices of turkey. Pour a very ample amount of dressing over the lettuce, allowing it to puddle slightly all around the plate. Place a slice of bacon and an olive on either side of sandwich mound. Place tomato slice and egg slice atop mound with parsley sprig. Garnish with a large stuffed green olive. Serve immediately.
- Combine all Thousand Island Dressing ingredients. Refrigerate at least 30 minutes. Serve.
- Yield: One and three-fourths cups dressing.
GRILLED TURKEY REUBEN SANDWICHES
The restaurant I worked at in college made these amazing turkey reuben sandwiches. They are a hit with everyone, and surprisingly easy. Feel free to adjust the sauerkraut to taste, but don't skimp on the thousand island dressing!
Provided by The-Baby-Bow-Lady
Categories Main Dish Recipes Sandwich Recipes Turkey
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Warm the sauerkraut and turkey, separately, in a microwave-safe bowls for 30-seconds; set aside. Spread butter generously on one side of each slice of rye bread, then spread the thousand island dressing on the other side. Divide the sauerkraut, turkey, and Swiss cheese on two slice of bread with the butter-side down. Stack the remaining two slices of bread with the butter-side up on top.
- Heat a large skillet over medium-low heat. Arrange the sandwiches on the skillet and grill until lightly browned and the cheese is melted, about 3 minutes on each side.
Nutrition Facts : Calories 759.7 calories, Carbohydrate 48.9 g, Cholesterol 150 mg, Fat 43.9 g, Fiber 5.6 g, Protein 44.7 g, SaturatedFat 21 g, Sodium 3088.1 mg, Sugar 10.6 g
CRANBERRY AND TURKEY SALAD
This is great on a croissant, in a pita pocket, or on bread. It's a great use for leftover turkey.
Provided by Jodi
Categories Salad
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Mix turkey, cranberries, almonds, celery, and mayonnaise in a bowl until well blended.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 15.4 g, Cholesterol 82.4 mg, Fat 16.7 g, Fiber 2.2 g, Protein 33.4 g, SaturatedFat 3 g, Sodium 128.7 mg, Sugar 10.4 g
"MIND BLOWING" TURKEY SANDWICH
Provided by Giada De Laurentiis
Time 35m
Yield 4 sandwiches
Number Of Ingredients 11
Steps:
- For the tomatoes: Preheat the oven to 400 degrees F.
- On a small rimmed baking sheet, spread the tomatoes, olive oil, salt, garlic and basil. Toss well to coat. Roast until the tomatoes are popped and beginning to brown, about 25 minutes. Allow to cool slightly.
- For the spread: Mix together the mayonnaise and mustard in a small bowl.
- For the sandwich: Lay out the bread and spread the mayonnaise-mustard mixture on each slice. Working 2 slices at a time, place 2 lettuce leaves on one slice and about 6 roasted tomatoes on the opposite slice. Ribbon 3 slices of turkey on the lettuce. Place the 2 halves together and secure with 2 toothpicks with a cornichon on each one. Continue with the remaining ingredients. Cut in half before serving.
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