Emeri'l's Turkey Waldorf Sandwich & A Give Away

I've never eaten a Waldorf Salad but if it's anything like Emeril's Turkey Waldorf Sandwich in his new book Kicked Up Sandwiches I'd love to try it. Emeril uses fresh roasted turkey breast, crisp sliced apples and a creamy dressing mixture of mayo, yogurt and pecans to make this sandwich extra delicious.

Kicked-Up Sandwiches is not just all about sandwiches. There are several bread and condiment recipes.  For the Turkey Waldorf I made a loaf of the two day multigrain bread and the homemade mayonnaise. Although the multigrain recipes looks inhibiting it's really quite easy and turns out a nice dense loaf of good for you bread.    Unfortunately I can't share the bread recipe here.  So if you will need to get yourself a copy of Emeril's new book to see it.  Don't forget I am giving a copy away next week.  (see below for details)

I can however give you the Turkey Waldorf Sandwich Recipe. Oh and I almost forgot to mention...this makes great leftovers.

Turkey Waldorf Sandwich

Ingredients

• One 2 1/2-pound split turkey breast, bone in and skin on(see Note)
• 2 3/4 teaspoons sea salt or kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup olive oil
• 1/2 cup toasted and chopped pecans
• 1/2 cup plus 2 tablespoons plain Greek-style yogurt
• 1/4 cup plus 2 tablespoons mayonnaise, homemade, or store-bought
• 1 tablespoon chopped fresh parsley leaves
• 2 teaspoons cider vinegar
• 1 Honeycrisp or Pink Lady apple
• 2 tablespoons freshly squeezed lemon juice
• 2 ribs celery, thinly sliced on the diagonal
• 1/4 cup chopped dried cherries
• 8 slices seed and nut bread or Two-Day Multigrain bread, toasted
• 8 leaves romaine lettuce, torn
• 1 cup alfalfa sprouts or your favorite sprout

Instructions

1. Preheat the oven to 350°F.

2. Season the turkey breast on all sides with 2 teaspoons of the salt and 1/2 teaspoon of the pepper. Place the turkey in a small roasting pan or on a baking sheet, and roast for 30 minutes. Then brush the turkey with 2 tablespoons of the olive oil and continue to roast for another 30 minutes, or until the thickest section registers an internal temperature of 165°F on an instant-read thermometer. Remove the pan from the oven and loosely tent it with aluminum foil. Let the turkey rest for at least 15 to 20 minutes. Once the turkey has rested, remove the breast bone and cut the turkey into thin slices.
Set aside on a platter.

3. To make the Waldorf dressing, in a medium bowl, combine the chopped pecans with the 1/2 cup yogurt, the 1/4 cup mayonnaise, the parsley, and the vinegar. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

4. Halve and core the apple; then cut it into thin slices on a mandolin. In a medium bowl, toss the apple slices with the lemon juice, celery, and cherries. Then add the dressing and toss.

5. In a small bowl, combine the remaining 2 tablespoons olive oil, 2 tablespoons yogurt, 2 tablespoons mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Mix well.

6. To assemble: Place 4 slices of the toast on a clean work surface. Spread 1 tablespoon of the yogurt-mayonnaise mixture on each slice of toast. Top each one with lettuce leaves, several slices of turkey, 3/4 cup of the apple salad, and 1/4 cup of the sprouts. Top with the remaining slices of toast. Cut each sandwich in half, and serve immediately.

Yield: 4 sandwiches



****Contest Details****

Want to win a copy of Kicked Up Sandwiches?  Here's all you have to do.  Leave a comment on this post tell me what your favorite sandwich is.  I will randomly pick a winner on Oct. 16th.

For additional entries:

Follow me on Facebook and leave a comment here letting me know
Follow Emeril on Facebook and leave a comment here letting me know
Follow Morrow Cookbooks on Facebook and leave a comment here letting me know.