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Greek Turkey Sub
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A picture of Greek Turkey Sub.

Greek Turkey Sub

ChefDoogles
ChefDoogles @ChefDoogles
Chicago, IL

Greek Turkey Sub

ChefDoogles
ChefDoogles @ChefDoogles
Chicago, IL
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Ingredients

2 servings
  1. 1small poppy seed baguette
  2. 8 slicesturkey
  3. 4 Tgarlic butter
  4. 6 leavesbasil; large chiffonade
  5. 1 handfulfeta cheese crumbles
  6. 1 handfulpepperoncini; sliced
  7. 1each red and yellow mini sweet bell pepper; julienne
  8. 1 1/2 Tred onion; minced
  9. to tastecranberry honey mustard
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Steps

  1. 1

    Slice open baguette lengthwise to create a pocket. Layer garlic butter on each side of bread, turkey, bell peppers, pepperoncini, feta, red onion, and basil. Top with either cranberry honey mustard or regular honey mustard.

  2. 2

    Toast in oven briefly until bread is slightly crispy.

  3. 3

    Variations; Bacon, oregano, marjoram, parsley, sage, thyme, habanero, celery, giardenera, olive oil, lemon, tomato, arugula, peppadew, zucchini, spinach, sourdough, foccacia, olives, parmesean, romano, shallots, jalapeños, paprika,

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ChefDoogles
ChefDoogles @ChefDoogles
on January 12, 2016 19:13
Chicago, IL
Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience
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