Turkey sandwiches are hugely popular in different countries around the world in the days following either Thanksgiving or Christmas, when the bird roasted to help celebrate the big occasion has often produced substantial leftovers. These sandwiches will frequently be fairly unimaginative or even dull, prepared for lunches or snacks simply as a means of using up the excess and cutting down on waste. The good news is that turkey sandwiches can be enjoyed all year round and can be every bit as delicious and appealing as those made with chicken or any other meat ingredient. It's therefore more than worth exploring what type of turkey cuts are available in your supermarket or grocery store and experimenting a little with what you find, to perhaps entirely revolutionize your family's perception of turkey sandwiches for ever.
Cheese, chili and chorizo turkey steak sandwich with oven baked chili and garlic wedges
Ingredients (Serves 1)
- 1 large baking suitable potato
- 2 tablespoons vegetable oil, plus extra for frying turkey
- 1 teaspoon medium strength chili powder
- 1 large garlic clove
- Black pepper
- 2 turkey breast steaks (4 to 6 ounces and ½ inch thick)
- 6 slices cheddar cheese or as required
- 6 to 8 thin chorizo slices
- 1 small to medium red chili
- 2 slices of bread
Wash the potato well in lukewarm water and cut away and discard any significant skin blemishes but leave it unpeeled. Cut it in half along its length and cut each half in to four even sized wedges. Place the wedges in a pot of salted cold water, ensuring they are all comfortably submerged, and bring the water to a simmer for eight to ten minutes.
When you can see that the is skin just starting to separate from the flesh at the tips of the wedges and no more, they are ready to be carefully drained through a sieve or colander at your sink. Let them sit in the sieve for ten minutes or so until they stop visibly steaming, at which point they should be transferred to a suitable dish in a single layer and the fridge for a minimum half hour to cool off completely and dry out. Don't worry if they have started to crumble very slightly at the edges as you drained them as this will just make for extra crispy bits on the served wedges.
Your oven should be preheated to 450F/220C/Gas Mark 8. Pour the two tablespoons of vegetable oil in to a large glass or stone bowl and season with salt, pepper and the chili powder. Peel the garlic clove and grate it in to the bowl with a hand grater. Don't simply chop the garlic clove or the pieces will be liable to burn and turn bitter in the oven. Stir well with a wooden spoon.
Put the cooled wedges in to the bowl with the oil and turn them rather than stir them around in the oil to evenly coat.
Lay the oiled wedges on one flesh side on a baking sheet and cook in the oven for half an hour, turning them on to their second flesh sides half way through cooking.
Five minutes or so before the wedges are due to come out of the oven, pour about a tablespoon of oil in to a non-stick frying pan and bring it up to a medium heat Season the turkey steaks on both sides with some salt and lay them in the pan to cook on their first sides for an initial five minutes.
Slice the cheese, chorizo and chili while the turkey steaks are cooking.
Turn the turkey steaks to cook for a further five minutes on their second sides.
Take the tray of wedges from the oven and lift them with cooking tongs to a plate covered with kitchen paper to drain. Put your broiler (kitchen grill) on to preheat to its highest setting.
The cheese should be laid on top of the turkey steaks. Break the slices up by hand as necessary to ensure as even a covering as possible.
Put the frying pan under the hot broiler until the cheese is evenly melted and just starting to bubble. This should only take a maximum couple of minutes so do watch them carefully.
Lay the chili slices at even intervals on top of one of the cheesy turkey steaks and the chorizo fillets in a similar fashion on the second. Allow the steaks to sit and rest while you toast the two slices of bread until golden.
Lay one of the slices of toast on a chopping or cutting board.
Lift one of the turkey steaks on to the toast with a spatula, cheesy side up.
Lift the second turkey steak in a similar fashion on to the top of the first.
Put the second slice of toast on top of the turkey steaks and press down lightly all over. Don't press too hard or the cheese may leak out. The idea is just to stick the toast in place in the melted cheese.
A large, very sharp knife should be used to cut the sandwich in half at an angle, from one corner to its opposite number. Lift the two halves to a serving plate, add the chili and garlic wedges and serve immediately.