Smoked Turkey Sandwich with Arugula Slaw & Cranberry-Jalapeno Spread

Smoked Turkey Sandwich with Arugula Slaw & Cranberry-Jalapeno Spread
32 servings


Ingredients Weights Measures
Cranberry-Jalapeno Spread
medium-large yellow peppers, roasted, stemmed and seeded 8 oz. 1 each
jalapeƱo peppers, roasted, stemmed and seeded 3 oz. 2 each
PHILADELPHIA Original Cream Cheese, softened 1 lb. -
dried cranberries 4 oz. 3/4 cup
Smoked Turkey Sandwich
red apples, julienned 1 lb. + 12 oz. 2 qt.
arugula, chiffonade 1 lb. + 8 oz. 1 qt.
pecans, toasted, coarsely chopped 4 oz. 1 cup
red onions, small dice 3 oz. 3/4 cup
multi-grain bread slices, toasted - 64 slices
Smoked turkey breast, sliced 7 lb. -
KRAFT Strawberry Balsamic Vinaigrette 14 fl oz 1-1/3 cups


CRANBERRY-JALAPENO Spread: Puree peppers in food processor until smooth. Beat cream cheese with mixer until light and fluffy. Gradually add pepper puree, mixing well after each addition. Stir in cranberries. Refrigerate until ready to use.

SMOKED Turkey Sandwich: Combine apples, arugula, nuts and onions.

FOR each serving: Spread 1 bread slice with 2 Tbsp. Cranberry-Jalapeno Spread; top with 3-1/2 oz. turkey. Toss about 1 cup apple mixture with 2 tsp. vinaigrette; place on turkey. Top with second bread slice.

Kraft Kitchens Tips

Substitute KRAFT Honey Dijon Dressing for the KRAFT Strawberry Balsamic Vinaigrette.
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