Laura's Hot N' Cold Turkey Sandwich

Hot N' Cold? Yes, I am. Naaaaaah- I am actually pretty decisive and filter-less.... BUT this sandwich is Hot N' Cold! Yin and Yang, ya dig? Balance in our every day lives can be a challenge, right? Well, lucky for you I am not going to tell you how to acheive complete Zen-ness ( I don't have a clue!!)  in this blog. I will however show you how to create an amazing sandwich that your local overpriced deli/ sandwich shop would be envious of. Lets face it you are able to pick and choose the quality of the ingredients when you cook at home, not so much the case when you have to cross your fingers and hope the deli has the same standards you do. Did you know that for the amount you spend on one sandwich at the deli you could make about 5 sandwiches at home?? Its True!

In this sandwich you achieve balance by including ingredients that blend, but with distinct flavors that compliment each other very well.  A harmonious blend of spicy chipotle peppers and cool avocado.



Bust out that George Forman or Panini Press.... You'll need it for this one! The heat on either side helps release the flavors, seal them in and crisps the bread to perfection.

Prep Time: 10 minutes

Cook Time: 4 minutes

Level: Easy

Ingredients:


• Ciabatta Bread ( I like Whole Foods 2 loaf pack for $3.99)
• 1/4 of an avocado sliced
• Red Onion sliced thin ( quantity based on likeness)

• Sliced Turkey Breast - ( My new favorite is Jennie O Sun dried Tomato)
• Green Leaf Lettuce
• Chipotle Aioli ( see recipe below)

Halve your bread and put the Garlic Chipotle Aioli on top half. I like to place the sliced avocado right on top of the chipotle to creat that yin & yang effect I talked about earlier. Then your sliced red onions. Put your turkey on the bottom, place sandwich together in the forman and let it cook for about 4 minutes occasionally pressing. Remove from grill carefully, open to release steam ( avoiding sogginess) and add lettuce.

Yummmmmmy!

Garlic Chipotle Aioli Ingredients:



1 small can of chipotle peppers in adobo sauce ( use only 1 pepper from can to start  )

1 1/2 cup of Wildwood Zesty Garlic Aioli or Mayonaisse

1 tablespoon minced garlic

1 teaspoon of sugar

1 teaspoon salt

2 tablespoons onion powder ( not garlic salt)



For the Garlic Chipotle Aioli you'll want to blend and then add more heat via the peppers as you see fit, as every one's heat tolerance varies. Beware though... these suckers are spicy!!! They are so lovely and smokey, yumm! If you have a mini chopper use it if not a blender should be fine. Add one chipotle pepper and some of the Adobo sauce and blend on its own. Add the Garlic Aioli or Mayo, blend again. Taste to see if you want more heat, then add remaining ingredients and blend well.This aioli should keep well if in a sealed container and refrigerated.

Enjoy! Nom. Nom. Nom.

~Laura~