INGREDIENTS:Marinade Rub:
8 oz. canned tomatoes, drained
2 ¼ Tbsp. chili powder
1 ½ Tbsp. canned green chilies, diced
1 ½ Tbsp. red wine vinegar
1 Tbsp. dark brown sugar
1 Tbsp. honey
½ tsp. ground cumin
½ tsp. cayenne
3 cloves garlic, minced
2 Tbsp. olive oil
Sandwich Ingredients:
2 lbs. boneless turkey breast roast
½ Tbsp. olive oil
2 Tbsp. brown sugar
1 large sweet onion, thinly sliced
½ cup queso fresco cheese, crumbled
as needed, commercial barbecue sauceDIRECTIONS:Roast turkey breast in preheated 325°F oven until internal temperature reaches 170°F. Allow turkey roast to slightly cool; pull turkey from bone and toss with 13 oz. marinade rub. Cover; refrigerate and marinate for at least 2 hours. In large skillet, heat oil over medium high heat. Add brown sugar and stir to melt. Add onions. Reduce heat and sauté until very limp and tender, about 10-15 minutes or until onions are completely glazed. Stir in turkey and marinade. Toss with onion, allowing turkey to heat thoroughly. Portion onto baguettes. Top with queso fresco cheese. Serve with a side of barbecue sauce.SERVINGS:8 servingsFrom:NATIONAL TURKEY FEDERATION/THE TURKEY STORE COMPANY
