RH Staff

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 serving.

For assembly, per serving: On bottom piece of split focaccia, spread 2 Tbsp. chipotle mayonnaise. Top with 4 oz. turkey and 1 slice onion. Lightly cover with greens. Replace top of focaccia.

NATIONAL TURKEY FEDERATION