Many delicious meals start with meats right out of the grocer’s deli case. Here’s a variety of reader-submitted recipes, like Sheila Richardson’s “Turkey Club Salad,” that will have you licking your lips. The sliced pickle and chips are on your own.
Turkey Club Salad by Emily Schilling
Photo by Richard G. Biever
Turkey Club Salad1 lb. bacon
11⁄2 lbs. thinly sliced deli turkey
3 cups shredded cheddar cheese (sharp or mild)
Mayonnaise-style salad dressing
Fry bacon until very crisp. Drain grease and crumble bacon. Julienne turkey. Combine bacon, turkey and cheese in a bowl. Add enough salad dressing to bowl to moisten ingredients. Mix well. Refrigerate. (Will keep for a week.) Serve on a bed of lettuce with tomatoes or as a sandwich.
Sheila Richardson, Plainfield, Ind.Reuben Pizza2 cans (8 oz. each) refrigerated crescent dinner rolls
8 oz. deli corned beef, sliced thin (may use deli pastrami, if desired)
6 oz. sliced Swiss cheese
1 can (8 oz.) sauerkraut (drained very well)
1⁄2 t. caraway seeds
1⁄2 t. sesame seedsHeat oven to 400 F. Separate 1 can of dough into 4 rectangles. Place on ungreased 12-inch pizza pan. Press over the bottom to form crust, firmly pressing perforations to seal. Layer corned beef, cheese, and sauerkraut over dough; sprinkle with caraway seeds. Separate second can of dough into eight triangles. With points toward center, arrange spoke-fashion over filling. (Do not seal outer edges of triangles to bottom crust.) Sprinkle with sesame seeds. Bake 15-25 minutes or until golden brown. Cut into wedges. Serve with Thousand Island Dressing if desired.
Charlotte Rymph, Monterey, Ind.Hot Brown Sandwich2 T. butter
2 T. all-purpose flour
11⁄2 cup 2 percent milk, heated
1 egg yolk
1⁄4 cup plus 2 T. grated Parmesan cheese, divided
1⁄8 t. kosher salt s
Pinch coarsely ground black pepper
4 slices whole wheat bread, toasted
8 oz. thinly sliced deli turkey breast
Paprika
4 bacon slices, cooked
2 small tomatoes, cut in wedges
Parsley, garnishMelt butter in a medium saucepan over medium-low heat. Add flour and stir with a whisk. Gradually stir in milk; cook and stir over medium heat until sauce thickens and comes to a boil. Reduce heat to low. Add egg yolk, 1⁄4 cup cheese, salt and pepper. Cook and stir 2 minutes. Preheat broiler. Place 1 slice of toast on each of two ovenproof serving plates. Cut remaining toast diagonally in half and arrange 2 pieces on either side of each piece of toast. Cover with turkey and pour sauce over top. Sprinkle with paprika and remaining 2 T. cheese. Broil until speckled brown and bubbly. (Watch carefully because it browns very quickly!) Cross 2 pieces of bacon on top of each sandwich and sprinkle with tomatoes. Garnish with a sprig of parsley or chopped parsley. Serves two.
Carolyn Robertson, Linton, Ind.Ham and Cheese Rolls1⁄2 lb. softened butter
3 T. prepared mustard
11⁄2 T. poppy seeds
1 t. Worchestershire sauce
1 onion, grated
12 hamburger rolls
1 lb. chopped ham
12 slices Swiss cheeseMix first five ingredients. Spread mixture on both insides of each roll. Place ham and cheese on rolls. Wrap in foil and heat for 10 minutes in 400 F oven.
Mary Fatchett, Angola, Ind.