Ridgecrest® Peppered Pit Smoked Breast of Turkey Handheld
Ridgecrest® Peppered Pit Smoked Breast of Turkey Handheld
Ridgecrest® Peppered Pit Smoked Breast of Turkey Handheld
Directions
Melt the fig jam in a saucepan over medium heat. About 1 minute. Remove from heat.
Toss sliced turkey with melted fig jam.
Whisk mayonnaise, hot sauce, cayenne pepper, smoked paprika, and sea salt. Hold refrigerated for service.
Toss red onion with olive oil and apple cider vinegar. Allow to marinate for 30 minutes to an hour covered under refrigeration.
Spread spicy aioli on each side of toasted marble rye. Top the bottom with sliced avocado.
Warn the sliced turkey tossed with melted fig jam in 385° oven for 2 minutes. Top with Swiss cheese and return to oven to melt the cheese.
Place warm turkey with melted cheese atop sliced avocado. Arrange crispy bacon on top of cheese followed by pickled red onion and alfalfa sprouts. Serve with a side of fruit salad.
Ingredients
5 oz. Ridgecrest® Peppered Breast of Turkey , Thinly Sliced
2 tbsp. jam, fig
1 ea. West Creek® Cheese Slice(s), Swiss
2 ea. Heritage Ovens® Marble Rye Bread, Slices
2 ea. West Creek® Bacon, Slice(s)
1/2 ea. Contigo® Avocado Halves, Sliced
2 oz. sprouts alfalfa
1 cup West Creek Mayo
1 tbsp. West Creek® Hot Sauce
1/8 tsp. Roma® Cayenne Pepper, Ground
2 tsp. paprika, smoked
1/4 tsp. West Creek® sea salt kosher
1/2 ea. Peak Fresh Produce® Onion(s), Red
2 tbsp. Roma® Oil, Olive
1/4 cup West Creek® Vinegar, Apple Cider
3 oz. West Creek® Fruit Salad, with Grapes as Side
