Serves: 2

Turkey Rachel Sandwich

  • ½ pound Oven Roasted Turkey Breast
  • ½ cup coleslaw mix with creamy dressing 
  • 2 tablespoons butter, softened
  • 4 slices marble rye bread
  • 4 tablespoons Thousand Island dressing
  • 4 slices Swiss cheese
  1. In a medium bowl lightly dress coleslaw mix with dressing.
  2. Butter one side of each slice of bread.
  3. Spread the opposite side of each slice of rye bread with dressing.
  4. Top a slice of bread, dressing side, with one slice of Swiss cheese. Top with half the turkey and coleslaw, add another piece of cheese and then top with the remaining slice of bread, butter side up.
  5. Repeat with remaining ingredients. 
  6. Place a heavy skillet or griddle over medium heat. Place the sandwich on the hot pan and cook until the bottom has lightly browned. Carefully turn it over and cook until the other side has lightly browned, the turkey is warmed and the cheese has melted.

*Option to serve this with sauerkraut in place of coleslaw.



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Serves: 6 sandwiches

Cuban-style Sandwich

  • 1 16 ounce package Virginia Brand Smoked Uncured Ham
  • 1 16 ounce package Four Pepper Turkey Breast
  • ⅓ cup mayonnaise
  • 1 ½ teaspoons Jamaican Jerk seasoning
  • 6 large Cuban sandwich rolls, Bolillo rolls or large hoagie buns
  • 12 slices Swiss cheese 
  • 1 cup pickle chips
  • ¼ cup yellow mustard
  • 3 tablespoons butter, melted
  1. Heat a Panini grill to medium heat according to manufacturer’s instructions.
  2. In small bowl, mix mayonnaise and Jerk seasoning together. Slice rolls in half lengthwise. Spread mayonnaise mixture on bottom roll halves.
  3. Cut cheese slices in half diagonally and place two triangles on bottom of each roll. Layer ham and turkey on top of cheese.
  4. Divide pickles evenly among sandwiches and layer over meat. Arrange remaining cheese slices over pickles. Spread mustard on roll tops and place mustard-side-down on top of cheese. Press down lightly.
  5. Brush tops and bottoms of sandwiches with melted butter and grill on Panini grill 2-4 minutes, until golden brown and cheese is melted.

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Serves: 2-3

Turkey Apple Smiles

HONEY YOGURT DIPPING SAUCE INGREDIENTS:

  • 1 cup plain whole milk yogurt
  • 2 tablespoons honey
  1. On a cutting board, cut apple in half from the stem down. Lay each half-cut side down. Slice each half into 6-8 thin half-moons depending on how big the apple is. Cut the core out of each slice.
  2. Layer apple slice with slice of cheddar, slice smoked turkey, and top with additional apple slice. Repeating with remaining ingredients.
  3. Serve with optional honey yogurt dipping sauce.

HONEY YOGURT DIPPING SAUCE INSTRUCTIONS:

  1. In a small bowl combine yogurt with honey, stir to combine.

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Serves: 1

Turkey Avocado Bacon Club

*Creamy Avocado Spread

  • 2 large avocados, halved and pitted
  • ½ cup lightly packed fresh cilantro (some stems are okay)
  • ⅓ cup lime juice (from about 2 ½ limes)
  • 1 small jalapeño, seeds and ribs removed, roughly chopped
  • 2 tablespoons water, more as needed to thin
  • ½ tsp fine sea salt

**Herb Mayo

  • 2 large egg yolks
  • 1 teaspoon Dijon mustard
  • 4 teaspoons fresh lemon juice
  • 1 cup vegetable oil
  • Coarse salt and ground pepper
  • 1/4 cup finely chopped fresh herbs, such as parsley, tarragon, or chives
  1. Top the potato roll with the desired amount of creamy avocado spread and herb mayo.
  2. Add slices of Oven Roasted Turkey Breast, sliced tomatoes, and peppered bacon.
  3. Enjoy!

Creamy Avocado Spread

  1. Using a spoon, scoop the flesh of the avocados into a food processor or blender. Add the cilantro, lime juice, jalapeño, water, and salt.
  2. Process, stopping to scrape down the sides as necessary, until the sauce is smooth and creamy. (If the mixture refuses to blend, add additional water in 1 tablespoon increments, as necessary.)
  3. If you would like a thinner, more drizzly sauce, add water in 1 tablespoon increments until it reaches your desired consistency. Taste, and add more salt if it’s not quite flavorful enough.
  4. Transfer the avocado sauce to a small serving bowl. This sauce keeps well in the refrigerator, covered, for about 4 days.

Herb Mayo

  1. Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs)
  2. Add mustard and lemon juice. Pulse ingredients until well combined.
  3. With the motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Stir in chopped herbs. Season with salt and pepper.
  4. Refrigerate in an airtight container, for up to 1 week.

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Serves: 1

Turkey Caesar BLT

  • 2 ounces Four Pepper Turkey Breast
  • Sliced peppered bacon
  • Slices of beefsteak tomato
  • Chopped romaine lettuce
  • Caesar dressing
  • Ciabatta Roll
  1. On a sliced Ciabatta roll, add Four Pepper Turkey Breast.
  2. Add slices of peppered bacon and beefsteak tomato.
  3. Mix chopped romaine lettuce and toss with Caesar dressing.
  4. Top sandwich with lettuce mix.
  5. Enjoy!

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Serves: 2-3

Charcuterie Dinner Plates

  1. Fold Smoked Honey Turkey Breast and Angus Seasoned Roast Beef, placing both meats on the opposite sides of a display board.
  2. Arrange remaining ingredients around meat.
  3. Serve with assorted crackers.

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Serves: 1

Turkey & Hummus Protein Bento Box

  • 2 ounces Oven Roasted Turkey Breast
  • ¼ cup hummus
  • Fresh parsley, herbs or dried chili flakes if desired
  • 1 pita bread cut into wedges
  • ½ cup strawberries
  • ½ cup broccoli florets
  • ¼ cup cubed cheddar cheese
  1. Fill compartments of bento box as desired with folded turkey and hummus garnished with fresh herbs or spices, if desired.
  2. Add sliced pita wedges.
  3. Fill remaining compartments with strawberries, broccoli and cubed cheese.

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Serves: 1

Caprese Roll-Ups

  • 2 ounces Oven Roasted Turkey Breast
  • ¼ cup quartered cherry tomatoes
  • 4 slices mozzarella cheese cut in half
  • Fresh basil as needed
  • ¼ cup creamy balsamic dressing
  1. On a flat surface, lay out sliced Oven Roasted Turkey Breast, overlapping 2-3 pieces to make a sturdy base.
  2. Top with 2 half slices of cheese, tomatoes and fresh basil in the center.
  3. Drizzle lightly with balsamic dressing.
  4. Roll from one end to another, creating a roll.
  5. Repeat with remaining ingredients.
  6. Serve balsamic dressing on the side if desired.

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Serves: 1

Ultimate Pepper Turkey Sandwich

  • 2 ounces Four Pepper Turkey Breast
  • Everything bagel
  • Chipotle cream cheese
  • Sliced avocado
  • Roasted tomatoes
  • Mixed field greens
  1. Slice an everything bagel in half and spread with chipotle cream cheese.
  2. Layer with sliced avocado, roasted tomatoes, Four Pepper Turkey Breast, and mixed field greens.

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Serves: 1

Savory Cranberry and Oven Roasted Turkey Breast Sandwich

*Cranberry Onion Relish

  • 12-ounce package of fresh or unthawed frozen cranberries
  • 2 cups sweet onion, chopped
  • 12-ounce jar of red-currant jelly
  • ¼ cup apple cider vinegar
  • 2 to 4 tablespoons sugar (to taste)

Relish recipe courtesy of epicurious.com.

  1. Slice the croissant in half and spread whipped herbed cream cheese on it.
  2. Layer with Oven Roasted Turkey Breast, fresh cranberry relish, and a sprinkle of thyme.

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Serves: 2

Smoked Honey Turkey and Grilled Peach Salsa Sandwich

  • 4 ounces Smoked Honey Turkey Breast
  • 2 crusty white rolls, sliced
  • 2 slices pepper jack cheese
  • ½ cup grilled peach salsa*
  • Fresh basil leaves as desired

*Grilled Peach Salsa

  • 2 large ripe peaches, grilled
  • 1 red pepper, grilled
  • ¼ cup diced red onion
  • 2 tablespoons fresh lime juice
  • Salt and pepper to taste
  1. Layer one roll with 2 ounces of Smoked Honey Turkey Breast.
  2. Top with one slice of cheese and ¼ cup of peach salsa.
  3. Garnish with fresh basil.
  4. Repeat with remaining ingredients to create a second sandwich.

Grilled Peach Salsa

  1. Mix all ingredients in a bowl and serve chilled

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Serves: 4

Turkey Avocado Bacon Quesadilla

  • 1 pound thinly sliced Oven Roasted Turkey Breast
  • Butter, as needed
  • 4 12-inch flour tortillas
  • 2 cups shredded cheese (cheddar, chihuahua)
  • 8 slices of bacon cooked, cut into ½-inch pieces
  • 2 avocados, pit removed, cut into ¼-inch slices
  • 1 cup Ranch dressing
  1. On a clean cutting board, pre-assemble the quesadillas as follows:
    1. Place the tortilla then spread ½ cup of shredded cheese over half the tortilla.
    2. Top cheese with 4 ounces of Oven Roasted Turkey Breast, then ¼ cup bacon and half of an avocado.
    3. Fold over the tortilla.
  2. Using a griddle cooktop (set to 350°F) or a large sauté pan, place a small amount of butter into the pan over medium heat.
  3. Once the butter is melted, place the quesadilla in the pan and cook for 4 minutes until the tortilla is golden brown in color. Flip over and cook for an additional 4 minutes until the tortilla is golden brown and crispy and the cheese is melted.
  4. Cut into 6 equal pieces and serve with a side of Ranch dressing for dipping.

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Serves: 4

Southwest Turkey Burrito Bowl

  • 1 pound Oven Roasted Turkey Breast, thin-sliced ¼-inch julienne
  • 1 tablespoon vegetable oil
  • 3 cups cooked white rice
  • 1 cup sauteed onions
  • 1 cup sauteed red peppers
  • 1 cup prepared/store-bought Pico de Gallo
  • 1 cup shredded jack cheddar cheese
  • 1 cup sour cream
  • 1 cup prepared/store-bought guacamole
  • 1 cup tortilla strips
  1. Place 1 tablespoon of vegetable oil in a large sauté pan.
  2. Add the sliced Oven Roasted Turkey Breast, onion, peppers and pico de gallo. Cook for approximately 4 minutes until the turkey begins to brown.
  3. Add the rice and cook for an additional 4 minutes until heated throughout. Evenly portion out into 4 bowls.
  4. Top each bowl with ¼ cup each of cheese, sour cream, guacamole, and tortilla strips.
  5. Serve with your favorite salsa or hot sauce for added flavor.

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