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
- Place butter blend on the schiacciata bun and toast on the flattop until golden brown.
- Sear turkey on the flat until heated all the way through
- Stack hot turkey and top with Swiss cheese and place in the salamander to melt.
- To build the sandwich spread chipotle cranberry sauce evenly on the bottom bun
- Top with turkey and cheese.
- Next place arugula, red onion, apples and fried onion strings on top of the turkey.
- Spread turkey Tabasco aioli evenly on the top bun.
- 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
- Whisk all ingredients together and store properly for service.
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