Planning dinner during the week can seem like a daunting task. If you’ve been recycling through the same recipes, it’s time to change it up! Chef Daniel Green shares a delicious dinner idea that’s featured on the new fall menu at CRAVE.

Turkey Sandwich

5 oz Sliced roasted Turkey
½ oz Sliced Red Onion
¼ oz Baby Arugula
¼ oz Fried Onion strings
2 ea Swiss Cheese slices
Schiacciata bun
1 oz red apple julienne
1 oz Butter blend
2 Tbs Turkey Tabasco Aioli
2 Tbs Chipotle Cranberry sauce
1 ea Pepper pick

1. Place butter blend on the schiacciata bun and toast on the flattop until golden brown.
2. Sear turkey on the flat until heated all the way through
3. Stack hot turkey and top with Swiss cheese and place in the salamander to melt.
4. To build the sandwich spread chipotle cranberry sauce evenly on the bottom bun
5. Top with turkey and cheese.
6. Next place arugula, red onion, apples and fried onion strings on top of the turkey.
7. Spread turkey Tabasco aioli evenly on the top bun.
8. Place top on the sandwich and skewer with a pepper pick.

Turkey Tabasco Aioli

2 cup Mayonnaise
¼ cup Bacon Grease
¼ tsp Paprika
¼ tsp Cayenne
½ tsp Chopped Sage
½ tsp Dry Oregano
1 tsp House Seasoning
1.5 oz Tabasco
1 tsp Black Pepper
1 Tbs Turkey Gravy Powder

1. Whisk all ingredients together and store properly for service.

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