OPEN FACED HOT TURKEY SANDWICH
 

 

INGREDIENTS PER SANDWICH

1 (2 oz) slice

1 teaspoon

1

2 ounces

1 slice

Marble rye bread

Apricot marmalade

Granny smith apple thinly sliced 

Thinly sliced deli turkey

Vermont cheddar cheese

Coarsely ground black pepper (optional)

 

Recommended Blodgett Equipment: 

Combi, Hydrovection, or Convection oven

 

Preheat to: 325°F

 

  

  1. Preheat your Blodgett Combi, HydroVection or Convection oven to 325°F

  2. Spread the marble rye with the apricot marmalade place the sliced apples on top followed by the turkey and top off with the cheddar cheese.

  3. Place sandwiches on a baking sheet pan, up to 25 open faced sandwiches per sheet pan.

  4. Cook until cheese is bubbly. Cook time will vary with each appliance, production possibility are as follows:

BCX-14 Combi - 4 minutes at 325°F, 7 sheet pans, 175 sandwiches 

HV-100 Hydrovection - 4 minutes at 325°F, 5 sheet pans, 125 sandwiches

Convection oven - 6 minutes at 325°F, 5 sheet pans, 125 sandwiches

  1. Remove from heat; sprinkle with pepper, if desired. Serve immediately