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magazine fasteasyfresh smoked turkey blue cheese and red onion sandwiches
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4.7
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3.6
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This no-cook quickie dinner is less than 18 percent fat. Dig in!
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Ground turkey is hardly the stuff of flavor fireworks, but turkey sausage, preseasoned and ready to cook, tends to have great flavor right out of the package.
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One look at these meatball subs and you might be inclined to bypass an entire summer's worth of burgers and dogs. Heroes, hoagies, subs, grinders—regardless of what you call them, we guarantee this recipe will be an instant crowd favorite thanks to toasted garlic-butter buns piled high with tender meatballs and tangy tomato sauce. Although you may be tempted to head for the grill, opt for your oven broiler instead and avoid the need for skewers or special grill baskets.
Editor's Note: This recipe is part of Gourmet's Modern Menu for Summer Fair Favorites. Menu also includes Fried Onion Dippers with Balsamic Ketchup and Frozen Chocolate-Dipped Bananas with Peanut Brittle.
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Open-Faced Turkey Sandwiches with Parmesan Cream Sauce and Bacon
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3.5
(3.54)
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These delicious sandwiches are from the Corner Bakery Cafe in Chicago.
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This modern interpretation of a comfort-food classic comes from chef Tom Wolfe, who participated in the 2004 Workshop. Chef Wolfe uses the pungent washed-rind Red Hawk, a cheese from California’s Cowgirl Creamery (see page 177), but you can substitute another washed-rind cheese such as French Époisses or a milder Havarti. The pickled red cabbage provides a crunchy counterpoint to the oozy melted cheese. You will have more pickled cabbage than you need for the sandwiches, but it keeps well. Use it on a hamburger or meatloaf sandwich, or as a slaw.
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4.0
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