Turkey Club Flat­breads

MAKES 4

Rachael Ray Every Day - - Shop Talk -

True con­fes­sion: I’d rather have this club sand­wich than the T-day meal.

1 cup sun- dried to­ma­toes

(from a bag, not in oil) 1 tbsp. olive oil, plus more

for driz­zling 6 slices cold meaty ba­con, cut cross­wise into 1∕4- inch- wide pieces 8 to 12 oz. roast turkey, chopped or shred­ded ( 2 to 3 cups) 2 small eleks or 1al­rge elek— trimmed, halved length­wise, and cut cross­wise into 1∕4- inch- wide half- moons (about 1 cup) Salt and pep­per 4 store- bought gar­lic

naan flat­breads 2 cups baby kale Juice of ∕12 el­mon (about 2 tbsp.) 12 to1 6o z.s camorzac heese or smoked moz­zarella, shred­ded A efw ps rigs of rfesh rose­mary, leaves stripped and chopped

■ Place the sun-dried to­ma­toes in a medium bowl. Cover with very hot or boil­ing wa­ter. Let stand un­til soft­ened, about 10 min­utes. Drain and pat dry. Thinly slice the sun-dried to­ma­toes.

Pre­heat the broiler to high.

■ In a large skil­let, heat 1 tbsp. oil, one turn of the pan, over medi­umhigh. Add the ba­con. Cook, stir­ring oc­ca­sion­ally, un­til al­most crisp, 5 to 6 min­utes. Add the turkey. Cook un­til heated through and crisp at the edges, about 2 min­utes more. Add the leeks. Cook, stir­ring of­ten, un­til wilted, 1 to 2 min­utes. Add the sun-dried to­ma­toes; sea­son with salt and pep­per. Re­move from heat.

■ Mean­while, heat a grid­dle or large cast-iron skil­let over high. Splash a lit­tle wa­ter in the pan. Work­ing in 2 batches, cook the naan un­til blis­tered, about 1 minute. Flip and driz­zle or brush with oil. Cook un­til the bot­toms are blis­tered, about a minute more. Flip again and cook for an­other 30 sec­onds. Di­vide be­tween 2 bak­ing sheets.

■ In a medium bowl, toss the kale, lemon juice, and a driz­zle of oil. Di­vide the turkey and ba­con among the naan. Top with the kale, cheese, and rose­mary. Broil un­til the cheese browns, about 3 min­utes. Cut into thirds.

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