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Chipotle Turkey Sandwich

Source: National Turkey Federation
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  20 servings
40 Slices sourdough bread
1-1/4 Quarts chipotle mayonnaise
As needed lettuce leaves, washed, drained and chilled
As needed tomato slices
5 Pounds roasted turkey breast, sliced thin
1-1/4 Pounds Swiss cheese, sliced
20 Large New Mexico green chili peppers

Cranberry Chipotle Sauce:
2 Tablespoons clarified butter
1/4 Cup dry red wine
16 Ounces jellied whole cranberry sauce
3 dehydrated chipotle chilies, stems removed and crushed in food processor
2 Tablespoons brown sugar
Over medium heat, cook clarified butter, wine, cranberry sauce and chipotle chilies until mixture begins to boil. Reduce heat to a simmer and stir frequently until mixture begins to thicken slightly.

Gradually stir in brown sugar and continue to stir until sauce changes to rich color and thickens to a fruit jelly consistency.

Remove from heat and refrigerate, uncovered, several hours.

For each sandwich, spread 2-ounces chipotle mayonnaise on 2 slices of bread.

Build sandwich from bottom up in the following order: green lettuce leaf, 2 tomato slices, 4-ounces turkey breast, 1-ounce Swiss cheese, green chili peppers. Top with bread slice.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.
Date Added: 02/10/2009
Nutrition Facts per Serving
Yield:   20 servings
Calories: 1010
Fat. Total: 56g
Fiber: 6g
Carbohydrates, Total: 83g
Sodium: 2700mg
% Cal. from Fat: 50%
Cholesterol: 83mg
Protein: 42g
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