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Open-faced ROASTED turkey sandwich Recipe

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This recipe for Open-faced ROASTED turkey sandwich, by , is from Our Family, Our Traditions, Our Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth (Fiala) Kerns
Added: Friday, November 30, 2007


For chipotle mayonnaise:
1 c. mayonnaise
2 tbsp. extra virgin olive oil
2 tbsp. freshly squeezed lemon juice, plus more to taste
1 1/2 tsp. puréed canned chipotle chiles in adobo
1/4 c. finely chopped cilantro leaves
4 large cloves garlic, grated or minced, divided

For sandwich:
4 slices sourdough bread
1 clove garlic, halved
1 bunch watercress, stems removed
Extra virgin olive oil
Maldon salt
Juice of 1/2lime, divided
1 1/2 lb. roasted turkey breast, thinly sliced
2 ripe avocados, sliced lengthwise
2 pickled jalapeños (or more, to taste), seeded and thinly sliced lengthwise
1/4 c. whole cilantro leaves

To prepare chipotle mayonnaise: In a small bowl, whisk together mayonnaise, olive oil and lemon juice. Add chiles, cilantro, half of garlic and salt to taste and stir to combine. Taste and adjust seasoning with more garlic, salt and lemon juice as needed.

To prepare sandwiches: Toast bread, then rub one side with garlic clove. Spread 1 tablespoon of chipotle mayonnaise on each slice of bread. Pile watercress on bread, enough to cover. Drizzle with olive oil. Sprinkle with salt and add a couple of drops of lime juice. Rumple turkey on top. Evenly divide avocado on top of turkey. Season avocado with olive oil, salt and lime juice. Arrange jalapeños and cilantro leaves on top of sandwiches and serve immediately.

Personal Notes:
Personal Notes:
Marshall Field's Culinary Council member Nancy Silverton's take on a classic Field's recipe has a Latin flavor profile. Maldon salt is an English sea salt. From "The Marshall Field's Cookbook."




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