ENTREES

California Turkey Sandwich

Mango Chutney:  
1 cup/250 mL Mango peeled and chopped
1/3 cup/750 mL Red pepper finely chopped
2 tbsp/30 mL Red onion finely chopped
2 tbsp/30 mL Granulated sugar
1 tsp/5 mL Jalapeno pepper finely minced
2 tsp/10 mL Lime juice
  Salt and pepper to taste
Sandwich:  
8 Slices dark rye or pumpernickel bread
2 cups/500 mL Mesclun salad mix
4 Slices (60g each) turkey scallopini lightly grilled
8 Thin slices avocado
1/2 cup/125 mL Alfalfa sprouts

Directions:

In small saucepan, combine mango, red pepper, onion, sugar and jalapeno pepper.  Bring to a boil  Boil, stirring constantly, about 4 - 5 minutes or until liquid has evaporated; remove from heat.  Stir in lime juice, season with salt and pepper; refrigerate.  To prepare each sandwich, lay one slice of bread on cutting board.  Top with 1/4 of the salad mix and 1/4 of the chutney.  Add one slice of turkey.  Top with 2 slices of avocado, 1/4 of the alfalfa sprouts and another slice of bread.  Repeat for remaining sandwiches.

Makes 4 servings