2 1/2 cups heavy mayonnaise
2 tablespoons sugar
1/3 cup pureed chipolte in adobo sauce
3 medium limes, juiced
20 wedges Asiago cheese focaccia, split
5 lbs. smoked turkey breast, sliced thin
2 large sweet onions, sliced very thin
1 pound field greens, washed, dried and chilled
Blend mayonnaise, sugar, pureed chipolte and lime juice together
in a medium bowl. Cover and place in refrigerator for at least 30
minutes before serving.
For Each Serving: On bottom piece of split foccacia, spread 2
tablespoons of Chipolte Mayonnaise. Top with 4-ounces turkey and
1 slice onion. Lightly cover with greens. Replace top of foccacia.
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