turkey Sandwiches

Just because you almost outdid yourself with preparations for a magnificent feast yesterday doesn’t mean you can relax today. No way. The hunger pangs will hit at the usual times and someone (probably you) will be expected to produce sustenance to assuage them.

You do, of course, have one break. This is one day when you can do a replay of yesterday’s repast with little harping from hungry souls about, “Leftovers, again?” The good old Thanksgiving dinner is always worth a repeat. It’s after that that one needs to be more creative.

So how do you recycle the old bird without amassing complaints? Think sandwiches. Not just ordinary sandwiches, mind you. Sandwiches with some zing. Sandwiches that artfully disguise the fact that the holiday feast is reappearing in slightly different form. We’re talking upscale sandwiches here. But we’re also talking sensible use of some delicious leftovers.

The extra stuffing, that half cup of cranberry sauce, leftover gravy . . . all can be utilized in the preparation of some knife and fork sandwiches that are hearty enough for a full meal. Some can be served hot, others cold. But the following recipes for turkey sandwiches will make diners forget they ever saw the bird in its original glory. These are good enough to stand on their own merits.

A turkey-bacon-and-tomato club sandwich is always a favorite, of course, and shouldn’t be bypassed as a possibility. However, it’s really quite possible to turn a slightly used turkey and its fixings into something more glamorous. Why not marinate those extra-nice slices of turkey breast or thigh, along with some sliced red and yellow peppers in an Italian-style vinaigrette for several hours or overnight? Then serve the combination with some bufalo mozzarella cheese on toasted pumpernickel bread with a sprinkling of fresh basil. You’ll have no complaints about this one!

Or, if you have a fair quantity of the odd-size bits and pieces of turkey that really need some help to make a successful sandwich, use them in a turkey loaf. This is a great way to use up some of the leftover vegetables and cranberries. We used celery, carrots, cranberries and bacon with the turkey in a lovely, light meat loaf that is equally good hot and cold. Serve it hot on a thick slice of sourdough bread (or French bread) with a rich tarragon-flavored gravy or serve it cold in a pita bread and garnish it with alfalfa sprouts and tomatoes. Either way, it will earn kudos from fellow diners.

These are just a couple of the sandwich suggestions that follow. Others call for leftover turkey to be seasoned with curry or combined with bean sprouts in an Oriental-style mixture. Still others utilize the leftover bird in additional appetizing ways. Give them a try. You’ll be surprised at how quickly the holiday feast truly turns into a disappearing act.

ITALIAN TURKEY-ROASTED PEPPER SANDWICH

1 sweet yellow pepper

1 sweet red pepper

1 teaspoon minced fresh basil

1 teaspoon sugar

1/2 cup olive oil

1/2 cup wine vinegar

1 to 2 cloves garlic, minced

8 slices cooked turkey

Salt, pepper

Bufalo mozzarella, sliced

4 pumpernickel or other bread slices, toasted

Basil for garnish, optional

Black olives for garnish, optional

Broil yellow and red peppers until skins blister and turn dark, turning occasionally. Remove and place inside plastic bags to sweat. When cool enough to handle, peel off skins. Slice into strips.

Combine peppers in bowl with basil, sugar, olive oil, vinegar, garlic and turkey slices. Season to taste with salt and pepper. Let stand in refrigerator at least 30 minutes. Drain peppers and turkey, reserving marinade.

Arrange drained peppers and turkey with cheese slices on toasted bread slices. Spoon some of marinade on top, if desired. Garnish with basil and olives. Makes 4 servings.

TURKEY LOAF SANDWICH

3 1/2 to 4 cups ground cooked turkey

3 eggs

1 cup ground pork, packed

1 cup soft bread crumbs, packed

3 stalks celery, minced

1/2 cup minced carrots

1/4 cup finely chopped green onions

1/3 cup canned or cooked cranberries or raisins, optional

Salt, pepper

6 slices bacon

Tarragon Gravy or leftover turkey gravy

Butter, optional

Sourdough slices or pita bread

Alfalfa sprouts, watercress or lettuce

Mayonnaise, optional

Sliced tomatoes, optional

Combine ground turkey, eggs, ground pork, bread crumbs, celery, carrots, green onions and cranberries in large bowl. Mix well. Season to taste with salt and pepper.

Shape into loaf and wrap around with bacon slices. Or place 3 slices bacon in bottom of 9x5-inch loaf pan, pack turkey mixture in pan, then cover with remaining bacon slices. Bake at 350 degrees 50 to 60 minutes or until done.

Let stand 10 minutes before slicing. Reserve drippings for gravy. Cut meat loaf into 3/4-inch slices and serve hot with Tarragon Gravy on open-face toasted and buttered bread slices. Or serve as a cold sandwich with alfalfa sprouts on bread slices or pita bread spread with mayonnaise. Add sliced tomatoes. Makes about 8 servings.

Tarragon Gravy

2 tablespoons meat loaf drippings

2 tablespoons butter or margarine

1 clove garlic, minced

2 1/2 tablespoons arrowroot or cornstarch

2 cups rich chicken broth

1 to 2 teaspoons chopped fresh tarragon

1/4 cup dry white wine

Salt, pepper

Heat drippings and butter in saucepan over medium heat. Fry garlic 2 minutes. Stir in arrowroot until blended and smooth. Stir in chicken broth, tarragon and wine. Cook, stirring with wire whisk, until sauce thickens. Season to taste with salt and pepper.

TURKEY PORCINI ON GARLIC BREAD

6 tablespoons butter

1 1/2 teaspoons minced garlic

1 cup dried porcini mushrooms, rehydrated

1 tablespoon flour

3 cups whipping cream

2 tablespoons Sherry

2 cups shredded cooked turkey

Salt, pepper

Garlic French bread slices

Minced Italian parsley

Grated Parmesan cheese

Melt butter in skillet. Saute garlic and mushrooms 5 minutes. Blend in flour. Stir in whipping cream and Sherry. Cook over low heat until reduced to desired consistency. Add turkey and salt and pepper to taste. Heat 3 to 5 minutes longer. Spoon onto hot garlic bread and sprinkle with parsley and Parmesan cheese. Makes 4 servings.

TURKEY-TOMATO PIZZA SANDWICH

1/3 cup butter or margarine

2 tablespoons olive oil

2 cloves garlic, minced

1/2 tablespoon chopped fresh oregano or 1/4 teaspoon mixed herbs

2 (5- or 6-inch-long) loaves French bread, cut in halves

2 tomatoes, diced

Salt, pepper

2 cups diced cooked turkey

1/4 cup sliced pepperoni

1/2 cup shredded mozzarella cheese

Heat butter and olive oil in small saucepan. Fry garlic until lightly golden. Add oregano. Spread on bread halves, reserving about 1 tablespoon for topping.

Place bread on baking tray in 450-degree oven 15 to 20 minutes or until golden brown. Top each with tomatoes, salt and pepper to taste. Continue baking 3 minutes. Add turkey, pepperoni and cheese. Spoon in reserved garlic butter. Place under broiler about 5 minutes. Serve immediately. Makes 4 servings.

BLUE BAYOU MONTE CRISTO SANDWICHES

6 slices cooked turkey

6 slices Swiss cheese

6 slices ham

12 slices white bread

Batter

Oil

Powdered sugar

For each sandwich use 1 slice each of turkey, cheese and ham. Make sandwich with bread slices, placing cheese between turkey and ham. Cut sandwich in quarters, using wood picks to hold sandwich. Dip in Batter, then fry in oil heated to 360 degrees, until golden brown. Remove picks and sprinkle with powdered sugar. Serve with jelly, if desired. Makes 6 servings.

Batter

1 1/2 cups flour

1 tablespoon baking powder

1/4 teaspoon salt

1 1/3 cups water

1 egg, beaten

Sift flour, baking powder and salt. Add water to beaten egg and add to flour mixture. Mix well. Makes about 3 cups.

GOLD COAST TURKEY CURRY SANDWICH

8 slices bacon

1/4 cup butter or margarine

2 tablespoons flour

1/2 teaspoon salt

1/4 teaspoon ground cumin

1/8 teaspoon ground turmeric

1 cup milk

4 slices bread, toasted

Lettuce

1 large tomato, sliced 1/4 inch thick

4 (1/4-inch-thick) cooked turkey slices

Cook bacon until crisp, then drain on paper towels. Melt butter in saucepan. Blend in flour, salt, cumin and turmeric. Gradually add milk, stirring. Cook until mixture thickens, stirring constantly.

To assemble each sandwich, arrange on toast in layers lettuce, tomato slices, bacon and sliced turkey. Pour equal amount of hot curry sauce over sandwiches. Makes 4 servings.

TURKEY SOUFFLE SANDWICH

4 slices raisin bread or raisin English muffin halves, lightly toasted

4 slices American or Cheddar cheese

4 slices cooked turkey

12 to 16 cooked asparagus tips

2 eggs, separated

1/2 teaspoon prepared mustard

Salt, pepper

Cherry tomatoes, optional

Place bread on baking sheet. Top each with 1 slice cheese, then 1 slice of turkey, then 3 or 4 asparagus tips. Bake at 350 degrees 5 to 10 minutes.

Stir together egg yolks, mustard and salt and pepper to taste. Beat egg whites until stiff. Fold in yolk mixture. Spoon equal amount of mixture on top of asparagus. Broil until puffy and golden but do not allow to scorch. Garnish with cherry tomatoes. Makes 4 servings.

Note: Cooked broccoli may be substituted for asparagus.

PINEAPPLE-TURKEY CLUB

1 (8 1/2-ounce) can crushed pineapple

2 (3-ounce) packages cream cheese

15 small round slices pumpernickel bread

5 small crisp lettuce leaves

5 slices prosciutto or cooked bacon

5 large slices cooked turkey or chicken

Salt, pepper

5 canned pineapple slices

Jellied cranberry sauce

Drain crushed pineapple, pressing out syrup. Soften cheese and blend in crushed pineapple. Remove crusts from bread. Spread 5 bread rounds with pineapple-cheese mixture, then top with lettuce and prosciutto slices, cut to fit.

Spread both sides of remaining bread with pineapple cheese mixture. Top prosciutto layers with second bread rounds.

Arrange turkey on top and sprinkle with salt and pepper. Top each with third bread slice, then drained pineapple slice. Slice cranberry sauce 1/2 inch thick. Cut out shapes as desired. Place on top of pineapple. Makes 5 servings.

GRILLED TURKEY-APPLE SANDWICHES

2 tablespoons prepared mustard

2 tablespoons drained sweet pickle relish

12 slices cooked turkey

12 slices whole-wheat or pumpernickel bread

1 large tart apple, cored and thinly sliced

6 slices Muenster or Cheddar cheese

Butter or margarine

Combine mustard and pickle relish. Place 2 turkey slices on each of 6 bread slices. Spread each sandwich with 2 teaspoons mustard mixture.

Add 1 to 2 apple slices and 1 slice cheese to each sandwich. Top with remaining bread slices. Lightly spread outside of sandwiches with butter. Brown in skillet over medium heat until cheese melts. Makes 6 servings.

TURKEY SANDWICH BOAT

1 long loaf French bread

1 (8-ounce) package cream cheese, softened

1/4 cup minced celery

1/4 cup minced green pepper

1/4 cup minced green onions with tops

1 teaspoon Dijon-style mustard

12 thin slices cooked turkey

2 tomatoes, sliced

2 hard-cooked eggs, sliced

Cut top off loaf of bread lengthwise, then scoop out insides, leaving 1-inch shell. Reserve top and scooped out portions of bread for other uses.

Thoroughly mix cream cheese, celery, green pepper, green onion and mustard. Spread generously on inside of bread boat.

Place 2 slices turkey together and fold diagonally. Repeat with remaining turkey slices. Alternate tomato and egg slices and turkey folds in bread boat, standing on ends.

To serve, cut bread diagonally, dividing so each serving contains some tomato, egg and turkey. Makes 6 servings.