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| Amount | Ingredient |
| 1 Tablespoon | baking powder |
| 2 Cups | canned mango, drained and diced |
| 2 Cups | canned pineapple tidbits, well drained |
| 3/4 Cup | canned roasted red pepper, well drained & julienned |
| 8 Ounces | cream cheese, softened |
| 1/4 Cup | Dijon mustard |
| 6 Large | eggs |
| 1/2 Cup | flour |
| 2 Tablespoons | fresh cilantro, chopped |
| 1 Teaspoon | fresh garlic, minced |
| 1/4 Cup | fresh lime juice |
| 1 Teaspoon | fresh thyme, chopped |
| 1/8 Teaspoon | freshly ground black pepper |
| 3 Tablespoons | heavy cream |
| 1/4 Teaspoon | kosher salt |
| 10 1-Ounce Slices | Monterey Jack cheese |
| 10 1-Ounce Slices | Muenster cheese |
| 1/2 Cup | peach preserves, (commercially prepared) |
| As needed | powdered sugar |
| 10 Thin Slices | red onion |
| 1/2 Cup | red onion, finely diced |
| 2-1/2 Pounds | ROASTED TURKEY BREAST, sliced |
| 1/2 Cup | salsa base |
| 3 Tablespoons | scallions, minced |
| 20 Slices | sourdough bread |
| 20 1/2-Ounce Slices | TURKEY HAM |
| As needed | unsalted butter, melted |
| 2 Cups | whole milk |
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