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Sandwiches
Made In
America
Made Great With Turkey
American Heartland Turkey Sandwich,
Northwoods Maple & Mustard Turkey Sandwich,
West Coast Harvest Herb Saltimbocca Sandwich and
Southwest Sweet & Savory Turkey Wrap
 (Family Features) - Americans' taste buds are as different as all 50 states. And
when it comes to navigating kitchen creativity and regional
tastes, sandwiches are the perfect road map.
"Sandwiches are little masterpieces between two slices of
bread," said Chef Nancy Silverton, owner of Campanile
Restaurant in Los Angeles. "They are incredibly satisfying
to the taste buds - it's a great way to be creative and
savor flavors," she added.
Silverton has created two knockout sandwich recipes
featuring new Butterball Deli Thanksgiving Roasted, a
premium line of deli turkey breast. Additional tasty recipes
are from the test kitchens of Butterball, a brand of ConAgra
Foods.
Thanksgiving Roasted looks and tastes like Thanksgiving Day
turkey, but can be enjoyed throughout the year. Sliced to
order in the deli, it comes in four flavors - American
Tradition, Northwoods Maple and Mustard, Southwest Sweet and
Savory and Harvest Herb - inspired by people's tastes from
coast to coast.
For more recipes visit www.butterball.com.
American Heartland Turkey Sandwich
Recipe created by the Butterball Test Kitchen
1/2 cup low fat cream cheese (from a tub)*
4 teaspoons spicy brown mustard
1/2 cup dried cranberries
1/4 cup chopped walnuts if desired
Dash ground cinnamon
8 slices whole wheat bread, toasted if desired
4 leaves green leaf lettuce
3/4 pound thinly sliced Butterball Deli Thanksgiving Roasted
American Tradition turkey breast
1 large Fuji apple, cored and cut into 8 rings
To make spread: In small bowl, stir together cream cheese,
mustard, dried cranberries, walnuts and cinnamon.
To assemble sandwiches: Spread each slice of bread with
cream cheese spread. Top 4 slices with lettuce leaves,
turkey and apple rings. Top with remaining bread.
Makes 4 sandwiches
*If desired, substitute reduced fat mayonnaise.
Northwoods Maple & Mustard Turkey Sandwich
Recipe created by Chef Nancy Silverton
1/4 cup pure maple syrup (use Grade B syrup, if available, for more flavor)
1 tablespoon extra-virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon salt
2 cups thinly sliced sweet onion
8 large slices rye bread
Softened butter
1/4 cup whole grain mustard or stone ground mustard
1/4 pound thinly sliced Swiss cheese
3/4 pound thinly sliced Butterball Deli Thanksgiving Roasted
Northwoods Maple and Mustard turkey breast
To make marinated onions: In medium bowl, stir together
maple syrup, olive oil, vinegar and salt. Add onion; toss to
coat with syrup mixture. Let stand 20 to 30 minutes at room
temperature, stirring several times.
To assemble sandwiches: Spread one side of each slice of
bread with butter. Place 4 slices buttered-side down. Spread
1 tablespoon mustard over these 4 bread slices; cover with
half the cheese. Scatter marinated onions over cheese and
top with turkey. Place remaining cheese over turkey and top
with remaining bread, buttered-side up. Heat large heavy
skillet over medium heat. Add 1 to 2 sandwiches at a time,
cover with lid and heat until each bottom side turns golden
brown. Turn sandwiches over and continue heating until
browned.
Makes 4 sandwiches
West Coast Harvest Herb Saltimbocca Sandwich
Recipe created by Chef Nancy Silverton
8 slices white or whole wheat sourdough bread
Softened butter
1 cup lightly packed arugula*
1/4 pound thinly sliced provolone cheese, preferably aged
1/4 pound thinly sliced prosciutto or black forest ham
3/4 pound thinly sliced Butterball Deli Thanksgiving Roasted
Harvest Herb turkey breast
Spread one side of each slice of bread with butter. Place 4
slices buttered-side down and cover with arugula. Scatter
half the cheese over arugula. Place prosciutto over cheese.
Evenly distribute turkey over prosciutto. Place remaining
cheese over turkey and top with remaining bread, buttered-
side up. Heat large heavy skillet over medium heat. Add 1 to
2 sandwiches at a time, cover with lid and heat until each
bottom side turns golden brown. Turn sandwiches over and
continue heating until browned.
Makes 4 sandwiches
*If desired, substitute baby spinach leaves.
Southwest Sweet & Savory Turkey Wrap
Recipe created by the Butterball Test Kitchen
1/3 cup low fat cream cheese (from a tub)
3 tablespoons apricot spreadable fruit
3 tablespoons salsa verde
Dash ground cumin
3/4 pound thinly sliced Butterball Deli Thanksgiving Roasted
Southwest Sweet and Savory turkey breast
4 large flour tortillas (10-inch diameter)
1-1/2 cups shredded lettuce
1 small yellow or red bell pepper, cut into julienne strips
To make sauce: In small bowl, stir together cream cheese,
apricot fruit spread, salsa verde and cumin.
To assemble wraps: Place turkey over tortillas. Drizzle
sauce over turkey. Place lettuce and pepper strips towards
one edge. Roll each tortilla to make wrap.
Makes 4 wraps
SOURCE: Butterball Deli Thanksgiving Roasted®
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