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Cranberry Turkey Sandwich With Chutney

Mike Buzalka, Executive Features Editor

November 27, 2007

1 Min Read
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Mike Buzalka

Yield: 10 portions
Fruit Spread
4 oz. orange juice
8 oz. cranberry sauce
Chutney
2 medium tomatoes, 1⁄8” dice
1 apple, 1⁄8” dice
1⁄2 cup celery, 1⁄8” dice
1⁄4 cup balsamic vinegar
1 tsp. brown sugar
1 tsp. lemon juice
1⁄4 tsp. black pepper
20 sandwich wraps
20 oz. turkey (equal to 20 slices)
20 American cheese slices (about
10 oz.)
1 bag fresh spinach, trimmed

  1. Make spread by combining ingredients in a food processor until smooth. Refrigerate until ready to use.

  2. Make chutney by combining ingredients in a small bowl. Refrigerate at 40°F or below until ready to use.

  3. For each sandwich, lay wrap on cutting board and place 1 Tbsp. spread on wrap. Add 2 slices of cheese, 2 oz. of turkey, 1 Tbsp. chutney and spinach. Tightly fold wrap, making sure the ends are sealed.

  4. Cut wraps and assemble neatly on a platter. Cover with plastic wrap and refrigerate at 40°F or below until service. Note: sandwiches can also be made using different varieties of bread.

Recipe from Michael Hutter, New York City SchoolFood

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About the Author

Mike Buzalka

Executive Features Editor, Food Management

Mike Buzalka is executive features editor for Food Management and contributing editor to Restaurant Hospitality, Supermarket News and Nation’s Restaurant News. On Food Management, Mike has lead responsibility for compiling the annual Top 50 Contract Management Companies as well as the K-12, College, Hospital and Senior Dining Power Players listings. He holds bachelor’s and master’s degrees in English Literature from John Carroll University. Before joining Food Management in 1998, he served as for eight years as assistant editor and then editor of Foodservice Distributor magazine. Mike’s personal interests range from local sports such as the Cleveland Indians and Browns to classic and modern literature, history and politics.

Mike Buzalka’s areas of expertise include operations, innovation and technology topics in onsite foodservice industry markets like K-12 Schools, Higher Education, Healthcare and Business & Industry.

Mike Buzalka’s experience:

Executive Features Editor, Food Management magazine (2010-present)

Contributing Editor, Restaurant Hospitality, Supermarket News and Nation’s Restaurant News (2016-present)

Associate Editor, Food Management magazine (1998-2010)

Editor, Foodservice Distributor magazine (1997-1998)

Assistant Editor, Foodservice Distributor magazine (1989-1997)

 

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