Carved turkey with kabocha spread and ancho-bell pepper-cranberry chutney
- Select a language for the TTS:
- UK English Female
- UK English Male
- US English Female
- US English Male
- Australian Female
- Australian Male
- Language selected: (auto detect) - EN
Play all audios:
Chef and sandwich expert Judy Han of the Mendocino Farms empire advises using an artisan bread that has a nice chew on the outside but is soft inside for a turkey sandwich so as not to
overpower turkey’s delicate texture. She uses her ancho-bell-pepper-cranberry chutney to cut the rich savoriness of the turkey. Along with an airy puree of kabocha and creme fraiche, Han
spreads it on a stack of roasted turkey, applewood smoked bacon and romaine on Dolce Forno buckwheat bread. “Different but still reflective of American food memories.” _From the story: _The
turkey sandwich reinvented Read More Read Less