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 ...
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.