+ Add All Turkey Sandwich with Hot Pepper Preserves Ingredients
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Turkey Sandwich with Hot Pepper Preserves
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Ingredients:
Sliced Turkey, (Great with leftover turkey too!)
Cranberry Walnut Bread, sliced
Hellman's Mayonnaise
Rothschild Hot Pepper Raspberry Preserves
Arugula
Steakhouse Blue Cheese Dressing, see recipe below
Spread the outside of the bread slices with Hellman's Mayonnaise and toast in a large non-stick frying pan or griddle until a beautiful golden brown color.
Spread the inside of the bread with the Hot Pepper Raspberry Preserves.
Add a generous portion of sliced turkey and a small handful of fresh Arugula and top with a spoonful of Blue Cheese dressing and a few crumbles of blue cheese.
Enjoy!
Steakhouse Blue Cheese Dressing
2 cups Mayonnaise, (Hellmann's)
1 cup Sour Cream
1/4 cup Buttermilk
2 teaspoons Balsamic Vinegar
3/4 teaspoon Kosher Salt
1/2 teaspoon Ground White Pepper
5 oz. Blue Cheese, crumbled
Whisk together the mayonnaise and sour cream in a large mixing bowl.
Add the buttermilk, balsamic vinegar, kosher salt, and white pepper. Whisk until well mixed. Adjust seasoning with salt and white pepper and whisk again.
Gently fold in the crumbled blue cheese.
Store in a covered container and refrigerate for at least one day before serving. Will keep for 4 days.
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Spread the outside of the bread slices with Hellman's Mayonnaise and toast in a large non-stick frying pan or griddle until a beautiful golden brown color.
Spread the inside of the bread with the Hot Pepper Raspberry Preserves.
Add a generous portion of sliced turkey and a small handful of fresh Arugula and top with a spoonful of Blue Cheese dressing and a few crumbles of blue cheese.
Enjoy!
Steakhouse Blue Cheese Dressing
Whisk together the mayonnaise and sour cream in a large mixing bowl.
Add the buttermilk, balsamic vinegar, kosher salt, and white pepper. Whisk until well mixed. Adjust seasoning with salt and white pepper and whisk again.
Gently fold in the crumbled blue cheese.
Store in a covered container and refrigerate for at least one day before serving. Will keep for 4 days.
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