Entries for October 2008

Sourdough Smoked Turkey Melt
SERVES 4

• 2 medium Markon red onions, sliced RFS Item 79294
  
• 4 tablespoons Culinary Secrets butter, divided, RFS Item 73794
  
• 4 tablespoons Culinary Secrets barbecue sauce, RFS Item 28160
  
• 8 thick slices sourdough bread
  
• 4 slices Cobblestone Market Swiss cheese, RFS Item 71288
  
• 8 slices Prairie Creek Packing bacon, RFS Item 44206
  
• 16 slices Cobblestone Market Smoked Turkey, RFS Item 94950
  
• Markon Green Leaf Lettuce, RFS Item 76210
  
• Cobblestone Market Dill Pickle Spears, RFS Item 44032

Directions

1. In a large skillet, sauté onions in 1 tablespoon of butter until tender; remove and set aside.
2. Spread barbecue sauce on four slices of bread.
3. Layer each with one slice of cheese, lettuce, 1 slice of bacon (broke in half to fit), onions, 2 slices of turkey, and top with another slice of bacon.
4. Cover with remaining slices of bread.
5. In the same skillet or on a griddle, over medium-low heat, melt remaining butter as needed.
6. Grill sandwiches on both sides until golden brown and cheese is melted.
7. Add pickle spear to plate and serve.

• 10 lbs. Green and yellow lentils, mixture

• 5 lbs. SilverBrook® 1/2" Diced, Natural Proportion, White/Dark, 60/40 Boneless Chicken, RFS Item # 61978

• 2 lbs. Prairie Creek Packing™ Bacon slices, diced, RFS Item # 44244
• 2 lbs. Markon® Onions, finely diced, RFS Item # 77112
• 1 lb. Markon Red peppers, medium diced, RFS Item # 19350
• 1 lb. Markon Yellow pepper, medium diced
• 1/2 c. Culinary Secrets® Thyme, RFS Item # 31720
• 1/2 c. Culinary Secrets Oregano, RFS Item #24374
• 2 c. Markon Parsley, RFS Item # 78172
• 2 c. Laurent du Clos Red wine vinegar, RFS Item # K5298
• 1 lb. Katy’s Kitchen™ Chicken Base, RFS Item # 22342
• 7 gal. Water
• 2 tsp. Culinary Secrets Cayenne pepper, RFS Item #10508
• 1 cup Markon Chopped parsley, RFS Item # 78172

Directions: