- Servings:
- 1 sandwich
- Yield:
- 24 servings
Ingredients
- 24 eachKing’s Hawaiian Original Little Island Bun
- 6 lbSmoked turkey, pulled
- 4 ½ cBlack Pepper Sage Aioli (subrecipe)
- 24 eachLeaves red leaf lettuce
- 24 eachSpanish Chorizo Stuffing Patties (subrecipe)
- 6 cCranberry-Peach Mostarda (subrecipe)
Build It!
Preheat oven to 400°F and place a sauté pan on the stove over low heat.
Place bun cut side down on a sheet tray and arrange turkey in warmed sauté pan. Place buns and turkey into oven for 5 minutes until heated through.
Remove from oven and spread 1 tablespoon Black Pepper Sage Aioli on bottom bun. Top with 1 piece lettuce.
Add 4 ounces of pulled turkey on top of lettuce, then place 1 warm Spanish Chorizo Stuffing Patty on top of turkey.
Place ¼ cup Cranberry-Peach Mostarda on top of stuffing and place top bun on sandwich.
Place 1 tablespoon more Black Pepper Sage Aioli in a small ramekin and serve alongside sandwich.
Black Pepper Sage Aioli
- Servings:
- 2 tablespoons
- Yield:
- 24 servings
Ingredients
- 1 ½ cMayonnaise
- 1 ⅓ tbspSage, ground
- 1 ½ tspGarlic, minced
- 1 ½ tspBlack pepper, cracked
- 1 ½ tspKosher salt
Make It!
- Add all ingredients to a mixing bowl and whisk well to combine.
- Transfer to a storage container and hold cold until service.
Spanish Chorizo Stuffing Patties
- Servings:
- 1 patty (1⁄3 cup mixture)
- Yield:
- 24 servings
Ingredients
- 18 ozSpanish chorizo, casing removed
- 4 cKing’s Hawaiian Original Round Bread, torn into chunks
- 3 cYellow onion, small diced
- 2 cCarrots, small diced
- 1 cCelery, small diced
- 1 ⅓ tbspGarlic, minced
- 1 cChicken stock
- ½ cCanola oil
Make It!
- Place sauté pan on stove over low heat.
- While pan is warming, add King’s Hawaiian bread chunks to food processor and pulse until bread is a roughly chopped, coarse crumb.
- Add half the canola oil to pan and swirl to coat sides, then add chorizo and cook until done, about 5 minutes. Remove chorizo from pan with a slotted spoon and place into a mixing bowl, leaving rendered fat behind in pan.
- Add onion, celery, carrots, and garlic to pan. Increase heat to medium and cook until soft and translucent, about 5 minutes.
- When vegetables are done, transfer to bowl with chorizo. Stir to combine. Add breadcrumbs, then stir to combine again.
- Add chicken stock to bowl and stir to make a stuffing that comes together to hold its shape, but isn’t too wet.
- Portion into 1⁄3 cup portions and shape to be the size of King’s Hawaiian Original Little Island Buns.
- Place nonstick pan on stove over medium heat. Add the other half of the canola oil to the pan and swirl to coat.
- Cook stuffing patties in pan until brown on both sides and fully heated through, about 5 minutes per side.
- Place stuffing patties on a sheet tray and hold warm for service.
- If preparing in advance, cooled stuffing patties can be reheated by griddle, microwave, or convection oven.
Cranberry-Peach Mostarda
- Servings:
- ¼ cup
- Yield:
- 24 servings
Ingredients
- 3 cFrozen peaches
- 2 ¼ cFuji apple, peeled and ¼" diced
- 1 ½ cDried cranberries
- ½ cRed onion, peeled and ¼" diced
- 1 ½ tspFresh thyme, leaves picked from stems, rough chopped
- 3 cApple cider vinegar
- ½ cYellow mustard seeds
- 1 cBrown sugar
- 1 tbspLemon juice
Make It!
- Place all ingredients in a medium sauce pan and set over medium heat.
- When mixture reaches a boil, reduce heat to low and simmer 20 minutes, stirring often, until thick and syrupy.
- When desired thickness is achieved, remove from stove and transfer contents into a high-heat storage container.
- Hold warm for service or store chilled until service.
