Leftover turkey breast meat. Mezzetta products in my pantry. What do you do? You create a sandwich for the 2012 Mezzetta ‘Make That Sandwich’ Contest! ‘The Gobbler BBQ Sandwich’ is a huge combination of flavors and textures. Healthy and robust, it can definitely qualify as a meal on a plate. Spicy and with some tang to it, the Mezzetta products I used in this recipe don’t even resemble their original forms, but they ratchet up the traditional BBQ sandwich to the next level of chic! Sharing this with ‘Weekend Potluck 37′ and ‘Thursday’s Treasures.‘
What you need:
4 cups chopped/shredded cooked turkey breast
8 ounces BBQ sauce
½ cup Mezzetta hot pepper rings
1 tsp hot smoked paprika
3 tbl Mezzetta capers
14 ounces pre-cut & shredded slaw cabbage mixture
1 tsp sea salt
½ tsp pepper
¼ cup sour cream
1/3 cup mayonnaise
½ cup chopped Mezzetta roasted red peppers
½ cup chopped Mezzetta garlic and dill golden peperoncini
3 tbl pepperoncini juice
4 cups arugula
½ cup Mezzetta red peppers
½ cup Mezzetta garlic and dill golden peperoncini
What you do:
Place chopped/shredded turkey in a large mixing bow. Put the following in the food processor: BBQ sauce, Mezzetta hot pepper rings, and paprika. Blend until all is completely into a thick liquid. Pour over the turkey meat and blend together well. Add the capers and toss together. If not serving immediately, refrigerate and then warm when ready to serve.
In a medium mixing bowl, combine all the ingredients for the cole slaw and blend and mix well. Refrigerate until ready to use.
Assembly of sandwich: On the bottom bun place a nest of arugula leaves. Top this with the BBQ mixture. Place the cole slaw on top. Place a few pieces of the Mezzetta roasted red peppers on top of the slaw. Garnish plate with the Mezzetta garlic and dill golden pepperoncini.
©2012 Alice D’Antoni Phillips Ally’s Kitchen