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 ...
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