2 medium yellow onions, peeled, halved, core removed
2 large red bell peppers, stem and seeds removed
2 Tbsps. olive oil
2 cloves garlic, peeled, minced
1 tsp. fine salt
¼ tsp. ground black pepper
8 slices roasted garlic loaf
For the turkey:
½ cup chicken stock
1 Tbsp. Worcestershire sauce
½ cup ketchup
1⁄8 cup white wine vinegar
¼ cup brown sugar
2 Tbsps. Dijon mustard
1 lb. roasted turkey, dark meat, shredded
1. Slice the onion and peppers lengthwise into ¼” thick slices and keep separate. In a large sauté pan over medium heat, add the olive oil and then the garlic, stirring for one minute before adding the onions, salt and black pepper. Saute for five minutes, stirring occasionally. Add the peppers and continue cooking an additional five minutes. Remove from heat and set aside.
2. In separate nonstick pan over medium heat, combine the chicken stock, Worcestershire sauce, ketchup, vinegar, brown sugar and mustard and bring to a boil, whisking well. Reduce heat to low and add the turkey, allowing to simmer for ten minutes, stirring occasionally.
3. Lightly toast the bread and arrange the four slices and top with the onion and pepper mixture. Add the second slice of bread and serve.
Photo and recipe: La Brea Bakery
