Ale-Brined Roasted-Turkey Sandwich With Red-Pepper

Name: Ale-Brined Roasted-Turkey Sandwich With Red-Pepper Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Turkey:; 1 12-ounce bottle beer (preferably IPA or other pale ale); 3 tablespoons coarse-grain dijon mustard; Kosher salt and freshly ground pepper; 1 2 1/2-to-3-pound skinless bone-in turkey breast, rinsed and patted dry; For the Pesto:; 3 large red bell peppers; 1/2 cup fresh basil leaves; 2 cloves garlic; 1/4 cup grated parmesan cheese; 1/4 cup pine nuts, toasted; 1/4 teaspoon red pepper flakes; 1/4 teaspoon anchovy paste; Kosher salt and freshly ground pepper; 1/4 cup extra virgin olive oil

Servings: persons

For the Turkey:
1 12-ounce bottle beer (preferably IPA or other pale ale)
3 tablespoons coarse-grain dijon mustard
Kosher salt and freshly ground pepper
1 2 1/2-to-3-pound skinless bone-in turkey breast, rinsed and patted dry
For the Pesto:
3 large red bell peppers
1/2 cup fresh basil leaves
2 cloves garlic
1/4 cup grated parmesan cheese
1/4 cup pine nuts, toasted
1/4 teaspoon red pepper flakes
1/4 teaspoon anchovy paste
Kosher salt and freshly ground pepper
1/4 cup extra virgin olive oil

1
For the Sandwich:3/4 cup jarred Italian marinated vegetables (giardiniera), drained
2
1 1-pound seeded sourdough bread loaf
3
Shredded lettuce
4
3 slices provolone cheese
5
Brine the turkey: Combine the beer, mustard and 1 teaspoon each salt and pepper in a 1-gallon resealable plastic bag. Add the turkey, seal the bag and place in a large bowl; refrigerate 45 minutes.
6
Meanwhile, prepare the pesto: Roast the bell peppers on a grill, directly over the flame of a gas burner or under a preheated broiler, turning with tongs, until blackened. Seal the peppers in a plastic bag and let cool at least 10 minutes. Peel the peppers and discard the stems and seeds (do not rinse).
7
Pulse the peppers, basil, garlic, parmesan, pine nuts, red pepper flakes, anchovy paste, 1/2 teaspoon salt and 1 teaspoon pepper in a food processor until combined.
8
With the motor running, slowly add the olive oil through the feed tube. Adjust the seasoning if necessary. Refrigerate the pesto if not using immediately.
9
Preheat the oven to 375 degrees F. Remove the turkey from the brine (do not rinse) and place on a rack in a shallow roasting pan. Roast until a thermometer inserted into the thickest part of the breast registers 165 degrees F, about 1 hour. Transfer to a cutting board to cool.
10
Assemble the sandwich: Remove the meat from the bone and slice on a diagonal into 1/2-inch-thick pieces. Roughly chop the marinated vegetables and mix with 1/4 cup pesto in a bowl. Slice the bread in half horizontally to make a giant bun. Pull some of the bread out of the inside of the top half to hollow it out. Spread pesto on both halves. Layer the lettuce, provolone, turkey and vegetable-pesto mixture on the bottom half of the bread, then cover with the top half. Wrap tightly with plastic wrap to squeeze the sandwich together. Refrigerate 20 minutes, then slice into pieces

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the Turkey:, 1 12-ounce bottle beer (preferably IPA or other pale ale), 3 tablespoons coarse-grain dijon mustard, Kosher salt and freshly ground pepper, and more.

Yes, Ale-Brined Roasted-Turkey Sandwich With Red-Pepper Pesto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ale-Brined Roasted-Turkey Sandwich With Red-Pepper Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions