Pesto Focaccia Sandwich

Yields:  about 6 sandwiches

1 loaf of focaccia bread
1 jar of prepared pesto
½ pound thinly sliced Black Forest ham
½ pound thinly sliced roasted turkey breast
6 Provolone cheese slices
½ small red onion, thinly sliced

Cut bread in half horizontally using a serrated knife.  Spread pesto evenly over cut sides.  Layer ham, turkey, cheese and onion evenly over bottom half.  Top with remaining bread half.  Wrap in aluminum foil.  Bake at 450 for 10 minutes until warmed.  Cut into six wedges.

Monte Cristo Sandwich

Ingredients

1 quart oil for frying, or as needed

2/3 cup water

1 egg

2/3 cup all-purpose flour

1 3/4 teaspoons baking powder

1/2 teaspoon salt

8 slices white bread

4 slices Swiss cheese

4 slices turkey

4 slices ham

1/8 teaspoon ground black pepper

1 tablespoon confectioners' sugar for dusting

Directions

Heat 5 inches of oil in a deep-fryer to 365 degrees F (180 degrees C). While oil is heating, make the batter: In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.

 

Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure with toothpicks.

 

Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray. Dust with confectioners' sugar just before serving.

(from Allrecipes.com)

Texas Confetti Rice Salad

Taste of Home Recipe

 

2 cans (14-1/2 ounces each) chicken broth

2 cups uncooked long grain rice

1/2 cup water

4 cups cubed cooked turkey

4 medium tomatoes, seeded and chopped

2 cups fresh or frozen corn, thawed

1 large green pepper, chopped

1 medium red onion, chopped

1 cup olive oil

1/2 cup minced fresh cilantro

1 can (4 ounces) chopped green chilies

3 tablespoons white wine vinegar

3 tablespoons lime juice

2 tablespoons Dijon mustard

2-1/2 teaspoons ground cumin

1 teaspoon garlic salt

1/2 teaspoon crushed red pepper flakes

1 medium ripe avocado, peeled and cubed

 

Directions

In a large saucepan, bring the broth, rice and water to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Transfer to a large bowl; cool completely.

Stir in the turkey, tomatoes, corn, green pepper and onion. In a small bowl, whisk the oil, cilantro, chilies, vinegar, lime juice, mustard, cumin, garlic salt and pepper flakes. Pour over salad; toss to coat. Chill until serving. Just before serving, stir in avocado.

 

Yield: 12 servings (1-1/3 cups each).