From: Chef Eric Kleinman, ‘inoteca, New York, NY. Yield: 8-10 servings. 1 tsp. black peppercorns, coarsely ground 1 tsp. pink peppercorns, coarsely ground 1 tsp. white peppercorns, coarsely ground 1 pinch red chili flakes 3 Tbsp. extra-virgin olive oil 2 lb. pulled or cooked dark turkey, skin and bones removed 1 oz. sherry vinegar 8 focaccia squares, split 2 cups good quality mayonnaise as needed, fresh arugula leaves, washed, drained, chilled as needed, pickled peppers or olives ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.