Havana Spiced Turkey Sandwich

Servings

8 oz canned tomatoes, drained

2-1/4 tbsp chili powder

1-1/2 tbsp canned green chilies, diced

1-1/2 tbsp red wine vinegar

1 tbsp dark brown sugar

1 tbsp honey

1/2 tsp ground cumin

1/2 tsp cayenne

3 Cloves garlic, minced

2 tbsp olive oil

2 lbs BONELESS TURKEY BREAST ROAST

1/2 tbsp olive oil

2 tbsp brown sugar

1 Large sweet onion, thinly sliced

4 15-inch Cuban bread loaves

1/2 c Queso Fresco cheese, crumbled

Commercial barbecue salsa As needed

MARINADE RUB

Puree all ingredients, except oil, in food processor. Pulse until blended. Slowly add oil in a steady stream.

TURKEY

Roast turkey breast in a preheated 325 degree F oven until the internal temperature of the roast reaches 165 degrees F.

Allow turkey roast to slightly cool, pull turkey from bone and toss with 13 ounces marinade rub.

Cover, refrigerate and marinade for at least 2 hours.

In large skillet, heat oil over medium high heat. Add brown sugar and stir to melt.

Add onions. Reduce heat and sauté until very limp and tender, about 10-15 minutes or until onions are completely glazed.

Stir in turkey and marinade. Toss with onion, allowing turkey to heat thoroughly.

ASSEMBLY

Portion in Cuban bread loaves. Top with Queso Fresco cheese. Cut in half, on the diagonal.

Serve with a side of fruit salsa.