| Chipotle Caesar Dressing |
| 1 Cup mayonnaise |
| 1/3 Cup flavorful olive oil |
| 3 Cloves garlic |
| 1 Tablespoon Dijon mustard |
| 2 Tablespoons pureed chipotle |
| 2 Tablespoons freshly squeezed lemon juice |
| 2 Tablespoons white wine vinegar |
| 1 Cup freshly grated Parmesan cheese |
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- Prepare dressing by placing mayonnaise, olive oil, garlic, mustard, chipotle, lemon juice, vinegar and Parmesan into the bowl of a food processor.
- Puree until well blended. Cover and hold for service in refrigerator.
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| Grilled Squash |
| 12 Ounces zucchini, thinly sliced |
| 12 Ounces yellow squash, thinly sliced |
| As needed olive oil |
| As needed salt and freshly ground black pepper |
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- Drizzle sliced squash with olive oil and lightly sprinkle with salt and pepper.
- Grill sliced squash just until tender.
- Place in the refrigerator to chill.
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| Assembly |
| 12 6-inch bagel bread squares with seeds OR sub rolls, split |
| 2-1/4 Pounds HICKORY SMOKED TURKEY BREAST, thinly sliced |
| 12 Ounces Provolone cheese, sliced |
| 3/4 Cup chopped sun-dried tomatoes |
| 12 to 24 leaves red leaf lettuce, washed, dried and chilled |
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- Spread about 2 tablespoons Chipotle Caesar Dressing on both sides of each roll.
- On each roll, layer 3 ounces smoked turkey, 1 ounce Provolone, 1 tablespoon sun-dried tomatoes, 6 slices squash and 2 lettuce leaves in a neat fashion. Slice on the diagonal and serve immediately.
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