From: Chef Scott Davis, Panera Bread Cafè. Yield: 20 servings. CHIPOTLE MAYONNAISE: 2 1⁄2 cups heavy mayonnaise 2 Tbsp. sugar 1⁄3 cup pureed chipotle in adobo sauce 3 medium limes, juiced 20 wedges Asiago cheese focaccia, split 5 lb. smoked turkey breast, sliced thin 2 large sweet onions, sliced very thin 1 lb. field greens, washed, dried and chilled For chipotle mayonnaise: Blend ingredients together in a medium bowl. Cover and place in refrigerator for at least 30 minutes before ...

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