Poultry Apple Chutney Sandwich


Apple, Cranberry, and Walnut Chutney & Turkey Sandwiches

Video taken from the channel: wvbt


Windset Farms: Sweet Pepper Chutney Turkey Sandwich

Video taken from the channel: WindsetTV


Marks REmarks Triple Decker Turkey & Pepperoni with Chutney Sandwich

Video taken from the channel: Mark’s REmarks


CHRISTMAS RECIPE: Roasted Turkey With Lemon Parsley & Garlic | Gordon Ramsay

Video taken from the channel: Gordon Ramsay


Turkey, Apple, And Cheddar Sandwiches

Video taken from the channel: Sargento Cheese


Turkey, Cheddar, and Green Apple Sandwich Eat Clean with Shira Bocar

Video taken from the channel: Everyday Food


The Ultimate Steak Sandwich Gordon Ramsay

Video taken from the channel: Gordon Ramsay

Step 1 In a saucepan, mix the apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom, and nutmeg. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples. Ingredients 4 turkey cutlets, (4 ounces) 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 cup cup Peach-Ginger Chutney with Golden Raisins, or store-bought mango chutney 3 tablespoons Dijon mustard 8 pumpernickel bread 1 cup grated Havarti cheese 1/2 Granny Smith apple, thinly.

Place turkey, apple, and brie on top of jelly. Bake in preheated oven until brie melts and top half of roll is light golden brown, about 3 minutes. Remove from oven and place arugula on top of brie. Brush top half of roll with mustard and place on top of arugula to make a sandwich.

Spread 3 tablespoons chutney evenly over the surface and sprinkle with the mozzarella (save the remaining chutney for another use). Top with the turkey. Honey mustard adds a sweet tang to this hearty concoction. Apple slices, Swiss cheese, cucumber and turkey are layered between slices of nutritious multi-grain bread.

These delicious sandwiches pack well to take to the office or on the trail. —Gloria Updyke, Front Royal, Virginia. Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large. Spread chutney onto each bread slice. Using a mandoline, cut very thin slices of apple from whole apple. (Cut out and discard core and seeds from slices, if necessary.) Place a cheese slice. No need to deprive yourself: The day-after sandwich qualifies as healthful when turkey is slipped between slices of cheddar, tart apple, and whole-grain bread.

Turkey, Cheddar, and Green-Apple Sandwich Turkey, Cheddar, and Green-Apple Sandwich. Rating: 3.59 stars 29 Ratings. 5 star.

Step 1 Combine parsley and apple in a bowl. Spread each of 4 bread slices with 2 teaspoons chutney. Top evenly with cheese, turkey, apple mixture, and remaining 4 bread slices.

Directions In a bowl, combine mayonnaise, mango chutney, and curry powder. Spread on whole-grain bread and top 2.

List of related literature:

When assembling sandwiches, layer ingredients as follows between slices of buttered bread: 1 tablespoon chutney, ¼ cup cheese mixture, several slices red onion, 1 slice smoked turkey, and ¼ cup cheese mixture.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Mix 2 tablespoons honey with a teaspoon of Dijon mustard and 3 tablespoons water and pour this over the apples Roast the apples at 400° for 30 minutes, basting once or twice with the juices.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

Add bread cubes, broth, cherries, raisins, parsley, thyme, sage, salt, and pepper to bowl with pears and apple; toss to combine well.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

In a small bowl, whisk together the apple juice, honey, lemon juice and zest, and spices; pour into the cooker and stir to moisten the bread evenly.

“Not Your Mother's Slow Cooker Cookbook” by Beth Hensperger, Julie Kaufmann
from Not Your Mother’s Slow Cooker Cookbook
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2004

served warm or cold and can 8 Combine the lemon juice, mayonnaise, diced celeriac, celery, walnuts and be presented as a starter or apple together.

“Professional Chef Level 2 S/Nvq” by Gary Hunter, Patrick Carey, Terry Tinton, Stephen Walpole
from Professional Chef Level 2 S/Nvq
by Gary Hunter, Patrick Carey, et. al.
Cengage Learning, 2007

We make a sweet-tart cranberry chutney flavored with orange and ginger and use it as a spread for a sandwich that is filled with roasted turkey and thick slices of sharp Vermont Cheddar.

“Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories” by Joanne Chang, Michael Harlan Turkell
from Flour, Too: Indispensable Recipes for the Cafe’s Most Loved Sweets & Savories
by Joanne Chang, Michael Harlan Turkell
Chronicle Books LLC, 2013

Serve the warm golden slices spread with some good preserves, like pure apricot or boysenberry jam (see recipes in the Jams, Preserves, and Chutneys chapter), or with an apple butter and some cream cheese.

“Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine” by Beth Hensperger
from Bread Lover’s Bread Machine Cookbook: A Master Baker’s 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine
by Beth Hensperger
Harvard Common Press, 2000

Add raisins, apple, 2 tablespoons granulated sugar, lemon juice, cinnamon, and salt to bowl with bread crumbs and toss to combine.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Add the sliced pears and gently toss to coat with the dressing.

“Patricia Wells at Home in Provence: Recipes Inspired by Her Farmhouse in France” by Patricia Wells
from Patricia Wells at Home in Provence: Recipes Inspired by Her Farmhouse in France
by Patricia Wells
Scribner, 1996

Note: This could be made with any fruit spread or jam, and with or without tahini,

“The Mindful Vegan: A 30-Day Plan for Finding Health, Balance, Peace, and Happiness” by Lani Muelrath, Neal Barnard
from The Mindful Vegan: A 30-Day Plan for Finding Health, Balance, Peace, and Happiness
by Lani Muelrath, Neal Barnard
BenBella Books, Incorporated, 2017

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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    اپنے غیر ضروری بالوں کو ہمیشہ کے لیے ختم کرے گھر میں موجود دو چیزوں سے


  • I don’t understand but to me that steak ain’t cooked on the inside, it’s pink and looks chewy, if my steak isn’t brown inside and burned..i don’t want it even if it’s made by THE GORDON RAMSEY

  • That looks disgusting and half cooked! Some of you people must have a mental issue that you want to eat meat in a way it is anything but well cooked.

  • There are FDA guidelines for using the term “excellent source” vs “good source”. Hummus, even though high in protein, does not meet the guidelines for being and excellent source!

  • Great one!:D What i like to do is roast a whole chciken, eat the dark meat and rhe leftover breast use in the sandwich like this in the evening.:)

  • I’m sorry to say, but I can’t skip the Mayo:0.  Without fats I would be depressed.  Of course, I am an anti-carb person though.  😉 

    BTW, I was wondering if you can make some healthy low carb recipes for busy people like me?

  • Wow, I have to say I love everything in thsi sandwich. The bread, seedy mustard, love the texture, crisp, sweet/tart and juicy apple, humus…well as I said everything, great combination!

  • Cooking a turkey is so easy dunno why people like my Wife or mother in law can mess it up so bad. We rotate between Thanksgiving and Christmas and the turkey I made usually is the one that gets eaten before the leftovers have to be thrown out. Kinda funny seeing Gordon prepare it like me. Thing is there is never “too much” butter. It cooks the inside juicy and makes the skin golden brown from the inside out. Now I’m hungry and it is 90° outside and I want a turkey with my Mom’s stuffing that she made with sourdough.

  • I just finished making this. Best turkey i have ever had. Also taught me that just because you learned to cook it does not mean you can carve it well. It was gorgeous coming out of the oven and after i finished cutting some turkey off it looked like i killed it myself the hard way. Still tasted delicious though i will definately do this again for the holidays

  • Looking back at old culinary school books from the 90s. I learned this was a very traditional French method,that Chefs taught students, that has rarely failed.

  • Every year I make the Turkey for Christmas it’s delicious! I receive complaints all the time! I just never made the gravy before has anyone made it?

  • I’m just here wondering, the food looks so good the flies are immediately attracted to it.
    Gordon: killer instinct intensifies
    Flies: Nope not worth it

    No wonder there are no flies in Gordon’s Kitchen.

  • https://youtu.be/e5PFXhdfVT8 takedown this channel as copy right.. i see this while watching and have more views than the original

  • Dumb question, is it Apple cider vinegar he’s using for the gravy? Or just regular apple cider, I’m not seeing anything on google that isn’t vinegar.. wish he was more clear here

  • Recipe came out great. Serious question though that I haven’t seen in the comments, no hateDoes he disinfect the pepper grinder after? Was kinda all up in there =)

  • Onion out of ass of the Turkey n you think it’s amazing? I think it’ll stink, or r y’all tryina tell me only human assholes stink??

  • I wonder whether the result will be good if I use frozen turkey. Unfortunately where I live I was not able to find fresh turkey at butcher’s, only frozen in supermarket that costs fortune, so I wonder if the result is gonna be equally good:/. Does anybody know? I’m new at cooking and turkey will be my premiere.

  • “The most important part… Keeping that bird most incredibley moist” A cooking lesson and sex education in one video thanks Gordon.

  • Yeah, my dad just throws the turkey in the oven with a little bit of plain melted butter under the skin with an injector and let it cook for like 6 hours.

  • I’m not a chef, I’m Indonesian, but I have idol in Cooking World. Anthony Bourdain, Marco Pierre White, Gordon Ramsay and Vindex Tengker. They are a great chef. He always perfect on cooking.

  • If Gordon wants a turkey that’ll knock the socks off of him he would absolutely love a smoked Turkey I do for Christmas that puts any roasted turkey to shame. I make my own custom poultry rub and my own broth pan of wine, broth, and white wine. Trust me, it’s to die for. I just did it this past Christmas and everyone was blown away and said it was the best turkey anyone ever had.

  • Cheif Ramsay if the soup is a bit salty do I just add more water I’m kinda new to cooking im interested in cooking maybe this is my talent. I’m a teenager

  • OK at 6:08 he took the excess fat”and put it back on the heat. Later he said he added the resting juices from the turkey to the gravy. What happened with the excess that was put back on the heat?

  • Good tip using the crust for mega sandwiches Mark: definitely more robust and when the sandwich is that tasty and packed it makes a tasty way to use up the ends of the load

  • Anchor Spreadable or Lurpak Spreadable are both good Mark, but there are cheaper alternatives in Aldi that are just as good. They are made with real butter but they just have the addition of vegetable oil to make them spreadable from the fridge mate. Nice sandwich Mark!

  • Wow!
    That has to be the quickest turnaround for a request ever.
    Had to be around an hour!!!
    Good idea for putting the crust on the bottom. They can go a bit soggy otherwise.
    Top job ��

  • Looks delicious Mark! Your Highland toffee will be arriving at the beginning of August. I haven’t forgotten ��
    Do you ever put hard boiled egg in your sandwiches?
    P.S. old fashioned butter dishes are good. Just pop a blob of butter on them (enough to last a day). My one has a lid and I find the butter keeps well in it. You could probably pick one up in a second hand/charity shop xx