Give your old turkey club a delicious, new Italian twist

Prep time:15 minutes
Yield: 4 sandwiches

Italian-style Turkey Club

Ingredients:
8 slices of pancetta
12 slices of Scali bread
½ cup mayonnaise
1 tablespoon fresh parsley
2 minced garlic cloves
1 teaspoon lemon zest
1 tablespoon lemon juice
½ tsp. salt
¼ tsp. pepper
1-pound deli-style smoked turkey breast
2 cups arugula
2 thin-sliced tomatoes
1-tablespoon olive oil

DIRECTIONS

Heat oven to 450 degrees. Place pancetta on cookie sheet and bake until brown and crisp (10 minutes).

Whisk mayonnaise with parsley, garlic, lemon juice and zest, salt and pepper until smooth.

Toast bread slices. Arrange sandwiches by spreading mayo mixture on 4 toasted slices of bread. Top with turkey and arugula, layer with one plain slice of toasted bread, top with 2 slices of tomato, 2 slices of pancetta and finally, one mayonnaise-topped bread slice (mayo side down). Slice each in half and enjoy!

Sandwich1 300x198 Go Greens This JuneTry this healthy and hearty Panini with sautéed greens, smoked turkey and melted provolone. A delicious way to get your greens this summer!

Prep time:15 minutes
Yield: 4 sandwiches

Kale, Turkey and Provolone Panini

Ingredients:

1 tablespoon olive oil
¼ teaspoon crushed red pepper
2 large garlic cloves, minced
5 ounces chopped kale
2 tablespoon water
4  ounces provolone cheese
4 ounces smoked deli-style, thin sliced turkey breast
8 slices ciabatta bread”
Cooking spray

DIRECTIONS

Heat frying pan over medium heat. Add olive oil, swirl to coat. Add red pepper and garlic—cook one minute. Add kale and 2 tablespoons of water, cook until wilted.

Divide half cheese evenly among half of  bread slices. Top with smoked turkey breast and sautéed kale. Top with other half of cheese and remaining bread slices.

Heat grill pan. Lightly coat each side of sandwiches with cooking spray.  Place sandwiches on pan and press down with cast iron skillet to flatten. (Two minutes on each side until each side is toasted and cheese melts.)

Cut each sandwich in half and enjoy.

Paulis Chop Suey5 300x198 Italian American Chop SueyItalian-American Chop Suey

1lb. penne or bow tie pasta
1 lb. ground turkey
24 oz. pre-made marinara sauce (homemade or store bought)
1 1/2 tablespoons olive oil
2 teaspoons butter
1 large red pepper (chopped)
1 small onion (chopped)
1 1/2 cups button mushrooms (chopped)
Kosher salt
Black pepper
Garlic powder

Yields—6 servings

DIRECTIONS
Bring large pot of water to a boil. Once boiling, add some salt and the pasta. Cook to al dente.

Over medium/low heat, warm the marinara sauce.

In large sauté pan, over medium heat, heat the olive oil. Add onion and red pepper and sauté (2 min) then add in the mushrooms. Add 1 teaspoon of butter, sprinkle with ½ teaspoon of salt and ¼ teaspoon of black pepper and continue to sauté until vegetables are softened and well cooked (edges browned). At the same time, in another skillet, brown the ground turkey over medium heat, sprinkle with salt, pepper and garlic powder and sauté until cooked through.

Once browned, add ground turkey into pan with vegetables. Reduce heat to low/simmer. Add marinara sauce to skillet, along with two tablespoons of grated Parmesan cheese. Mix well and leave on very low simmer.

Drain pasta. Mix one tablespoon of butter into drained pasta. Add pasta to skillet with vegetables, ground turkey and sauce. Take off heat. Toss well and top with more grated Parmesan to taste.

Roasted Vegetable Sandwich

2 green zucchini sliced lengthwise and cut in half
2 summer squash sliced lengthwise and cut in half
½ red onion cut into slices
1 large yellow pepper cut into julienne strips
1 red pepper cut into julienne strips
1 cup whole cherry tomatoes
5 cloves of garlic peeled and smashed
1/3 cup olive oil
Salt
Pepper
Garlic powder
8 ounces of fresh mozzarella—sliced
Fresh basil pesto (recipe follows)
1 loaf French baguette (2 feet long); split lengthwise and cut in half

Prep time: 15 minutes
Cook time 30 minutes
Yield: 4 sandwiches

DIRECTIONS:
Preheat oven to 450 degrees. Spray a large metal sheet pan with cooking spray.
Arrange all prepared vegetables on the pan, including smashed garlic cloves. Sprinkle evenly and generously with salt, pepper and garlic powder. Drizzle olive oil over all vegetable and toss on together on pan using clean hands to distribute oil, salt, pepper and garlic powder evenly. Roast for 15 minutes in preheated oven. Remove and toss. Roast again for another 15 minutes or until vegetables and tender and edges are brown.

Brush inside of sliced, halved baguette with olive oil and grill face down on grill pan. Spread basil pesto over bottom half of baguette, arrange sliced fresh mozzarella and roasted vegetables and top of baguette. To serve, cut each half of sandwich in half again to make four sandwiches.

BASIL PESTO

2 cups fresh basil leaves
1 clove of garlic
½ teaspoon salt
¼ teaspoon pepper
½ cup fresh, grated Parmesan cheese

Yield: 1 cup

DIRECTIONS:
In blender, place basil, garlic, salt and pepper. Pulse until chopped finely. With blender running, add oil a little at a time to make a smooth pesto. Transfer pesto to a bowl and mix in cheese. Season with more salt and pepper to taste.
Cover and refrigerate.

Turkey Chili

1lb. ground turkey
1 medium yellow onion chopped
1 red pepper chopped
1 yellow pepper chopped
1 orange pepper chopped
1 sm. can black beans rinsed and drained
1 sm. can of garbanzo beans (chickpeas) rinsed and drained
3 large cans of tomato sauce
1 small can of petite-diced tomatoes
1 packet of Old El Paso Chili seasoning
2 tablespoons of  chili powder
1 tablespoon of cumin
Salt and black pepper to taste
1-tablespoon canola oil

Toppings/sides:

Sour cream, shredded cheddar cheese, fresh avocado, and tortilla chips

Directions:

1.Heat oil in fry pan and sauté chopped onion and peppers. In a different fry pan sauté ground turkey until cooked through (but not over cooked).

2.In large saucepan, combine sauce, petite tomatoes, cooked ground turkey, cooked peppers and onions, black beans, garbanzo beans and all seasonings.  Cook on medium to high heat until it begins to bubble. Drop heat down to medium/low and cook for 2-2 1/2 hours at a low simmer.

Stir regularly to ensure chili does not stick.

3. Top with a dollop of sour cream, shredded cheddar cheese and fresh, chunks of avocado. Serve with tortilla chips..

 

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