Rural Missouri - June 2020 - 39

Sloppy Toms

Hickory Smoked Turkey Sandwich

2 tablespoons vegetable oil
1 medium onion, chopped
1 medium green bell pepper, seeded and chopped
2 garlic cloves, minced
1 1/2 pounds ground turkey
8 to 12 ounces chili sauce (adjust to preference)
2 tablespoons Worcestershire sauce
Salt and pepper, to taste
6 hamburger buns, toasted

Twelve 6-inch bagel bread squares or sub rolls, split
2 1/4 pounds hickory-smoked turkey breast, thinly sliced
12 ounces Provolone cheese, sliced
8 ounces zucchini, thinly sliced
12 ounces summer squash, thinly sliced
3/4 cup sun-dried tomatoes, chopped
12 to 24 leaves of red leaf lettuce, washed and dried
Olive oil, as needed
Salt, to taste
Pepper, to taste

Heat vegetable oil in a large skillet over medium heat.
Add onion, bell pepper and garlic; cook until softened,
about 5 minutes. Add turkey and cook, breaking up
turkey as it cooks. Cook until no longer pink, about 5
minutes. Stir in chili sauce, Worcestershire sauce, salt
and pepper to taste. Cook, covered, over low heat, for 10
minutes. Serve over buns, dividing mixture evenly.

Pressure Cooker Turkey Breast
5- to 6-pound bone-in turkey breast with skin
Salt
Black pepper
2 tablespoons olive oil
2 tablespoons whole grain Dijon mustard
2 tablespoons honey
2 tablespoons soy sauce
4 cloves garlic, minced
Thaw turkey, then season to taste with salt and pepper
Turn pressure cooker to high saute function. Add oil to
pot and when it reaches the proper temperature, place
turkey skin side down (breast side) into pot. Sear for 4 to
5 minutes, then turn turkey over and sear another 4 to
5 minutes.
Meanwhile, in a small bowl, stir together the mustard,
honey, soy sauce and garlic.
Remove breast from pressure cooker and place on a
plate.
Add the wire rack into the pressure cooker. Pour 1
cup of water in the bottom of pressure cooker. Place the
turkey on top of the rack and brush mustard sauce onto
turkey breast and into cavity.
Close and seal the lid. Set pressure cooker to manual
high pressure setting and cook for 25 minutes or so and
allow cooker to natural release for 5 minutes. Let turkey
rest for 15 minutes before slicing.

Chipotle Caesar dressing:
1 cup mayonnaise
1/3 cup olive oil
3 garlic cloves, minced
1 tablespoon Dijon mustard
1 tablespoon pureed chipotle peppers
2 tablespoons lemon juice, freshly squeezed
2 tablespoons white wine vinegar
2 tablespoons Parmesan cheese, freshly grated
To prepare dressing, combine all ingredients in a food
processor or blender. Puree until well blended. Cover
and chill in refrigerator until needed.
Next, drizzle squash and zucchini with olive oil and
lightly season with salt and pepper to taste. Grill or saute until just tender. Place in refrigerator to chill.
To prepare sandwich, spread about 2 tablespoons of
the chilled dressing on both the top and bottom rolls.
For each sandwich, layer 3 ounces of smoked turkey,
1 ounce of Provolone cheese, 1 tablespoon of sun-dried
tomatoes, 6 slices of zucchini/summer squash and 2
lettuce leaves. Slice sandwich on the diagonal and serve
immediately.

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Rural Missouri - June 2020

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