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Smoked Turkey Breasts Sandwiches Grilled with Cream Cheese Bacon & Dijon-Brine

Ingredients

 2, 4 to 6 pound turkey breasts, brined
 
Brine:
6 cups cold water
4 cups firmly packed brown sugar
3 cups salt
8 cloves garlic
6 Tablespoons whole peppercorns
6 bay leaves
 
Filling:
Cream cheese
30 to 40 strips fried bacon
Dijon style mustard Salad dressing
Light rye bread slices

Instructions

 
Stir brine ingredients briskly until salt and sugar are dissolved. Immerse turkey breasts in brine for 2 to 3 hours. Remove, pat dry. Smoke over hickory wood at 225°F until done (170°F). Slice into sandwich portions.
 
Filling:
Spread one side of bread with cream cheese. Place turkey slice and bacon on top of cream cheese, and add 1 Tablespoon salad dressing, 1 teaspoon Dijon style mustard.
Close sandwich. Grill on both sides in butter. Serve with mixed grilled fruit.
 
Yield: 20 to 30 sandwiches