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Asian Turkey Towers on Hawaiian Bread

Asian Turkey Towers on Hawaiian Bread
 
Yield:
50 servings, one sandwich each

Ingredients

Ingredients Weights Measures
Asian Slaw
red onions, diced 2 lb. + 3 oz. 2-1/2 qt.
red wine vinegar 15 oz. 1-3/4 cups + 2 Tbsp.
sugar 9 oz. 1-1/4 cups
napa cabbage, shredded 5 lb. 2 gal. + 3 cups
carrots, peeled, ribbon cut 1 lb. + 4 oz. 5 each
green onions, sliced 10 oz. 2-1/2 cups
white sesame seed 5 oz. 1 cup
black sesame seeds 1/2 oz. 1 Tbsp. + 2 tsp.
salt and pepper - to taste
Asian-Glazed Turkey
plum sauce 6 lb. + 4 oz. 2 qt. + 3/4 cup
hoisin sauce 3 lb. + 2 oz. 1-1/4 qt.
soy sauce 1 lb. + 9 oz. 1-2/3 cups
sriracha sauce 1 lb. + 9 oz. 1-2/3 cups
sesame oil 1 lb. + 9 oz. 1-2/3 cups
white sesame seed 2-1/2 oz. 2/3 cup
black sesame seed 2-1/2 oz. 3 Tbsp. + 1 tsp.
cooked turkey, shredded 7 lb. + 8 oz. 2 gal. + 3 cups
Sandwich Assembly
KRAFT MAYO Real Mayonnaise 1 lb. + 9 oz. 3-1/3 cups
sriracha sauce 5 oz. 2/3 cup
round Hawaiian bread loaves (about 9 inch), cut into 1/2-inch-thick slices 6-1/2 lb. 50 slices

Directions

ASIAN Slaw: Saute onions in combined vinegar and sugar in large skillet about 5 min. or until tender. Add remaining ingredients; mix well.

ASIAN-GLAZED Turkey: Beat all ingredients except turkey in large skillet with wire whisk until well blended. Remove half of the glaze; pour into saucepan. Cook until heated through. Meanwhile, add turkey to remaining glaze in skillet; cook 5 to 10 min. or until heated through, stirring occasionally.

MIX mayonnaise and sriracha sauce.

FOR each serving: Toast 2 bread slices; spread evenly with 1 Tbsp. of the mayonnaise mixture. Top 1 of the toast slices with 1/2 cup of the Asian-Glazed Turkey, 1/2 cup Asian Slaw and remaining toast slice. Serve with about 3 Tbsp. of the heated glaze for dipping.

Kraft Kitchens Tips

Variation
Substitute 1 large won ton wrapper for every 2 toast slices. Use to assemble sandwich, moo shoo-style.
K:55338v01:109960
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