|Ingredients||Poultry, Vegetables, Bread|
|Day Part||Lunch, Dinner|
Source: La Brea Bakery (and photo)
Barbeque is a flavor profile that has traveled far from its Southern roots. These days, many quickservice and casual restaurants have at least one BBQ sandwich on the menu. Here, pulled turkey substitutes for the classic pork; the tangy, tomato-based barbeque sauce is made from scratch; and the bread is an artisan-style La Brea Roasted Garlic Loaf.
2 med. yellow onions, peeled, halved, core removed
2 large red bell peppers, stem and seeds removed
2 tbsp. olive oil
2 cloves garlic, peeled, minced
1 tsp. fine salt
1/4 tsp. ground black pepper
1/2 cup chicken stock
1 tbsp. Worcestershire sauce
1/2 cup ketchup
1/8 cup white wine vinegar
1/4 cup brown sugar
2 tbsp. Dijon mustard
1 lb. roasted dark meat turkey, shredded
8 slices La Brea Bakery Roasted Garlic Loaf
- Slice onion and peppers lengthwise into ¼-in. thick slices; keep separate.
- In a large sauté pan over med. heat oil, then add garlic. Cook, stirring, for 1 min. before adding onions, salt and black pepper. Sauté 5 min., stirring occasionally. Add peppers; continue cooking an additional 5 min. Remove from heat and set aside.
- In a med. non-stick saucepan over med. heat, combine chicken stock, Worcestershire sauce, ketchup, vinegar, brown sugar and mustard in that order; bring to a boil, whisking well. Reduce heat to low; add turkey. Let simmer 10 min., stirring occasionally.
- Lightly toast bread; arrange 4 slices on a tray for assembly. Divide turkey evenly among the 4 slices and top with onion and pepper mixture. Top with second slice of bread and serve.