Sunday, October 2, 2011 a Roasted Turkey with Port Wine Sauce Sandwich Date

Port Wine Sauce:
1 teaspoon olive oil
1/4 cup minced shallots
1 tablespoon minced garlic
1 teaspoon salt
4 turns freshly ground black pepper
1 teaspoon sugar
1 cup port wine

3 cups Brown Chicken Stock
Heat the oil in a large saucepan over high heat. When the oil is hot add the shallots, garlic, salt, and pepper and saute for 1 minute. Stir in the sugar and port, bring to a boil, and cook for 3 minutes. Stir in the stock and cook over high heat, for about 20 minutes. Remove from the heat. Serve immediately or make up to an hour ahead, and keep warm. 

Yield: 1 1/3 cups

Sandwich Makings:
Roasted Turkey, sliced
Cheddar, sliced
Onions, Caramelized
Port Wine Sauce
House Dressing
Horseradish Cream
Ciabatta Bread

Prepare the port wine sauce as outlined above and set aside, but keep warm. Caramelize the onions in a skillet with a little olive oil or butter as required (drain excess oil if any). Once onions are caramelized, add the port wine sauce and sliced turkey to the skillet (enough sauce to coat the turkey and onions). Heat until the turkey is warm and coated with the port wine sauce. 

Add the turkey and caramelized onions to the bottom half of the ciabatta bread. Add the cheddar cheese, then the arugula, then the house dressing. Add the horseradish cream to the top half of the ciabatta bread and put on top to complete the sandwich.


(A salad I made with the leftover Port Wine Sauce and Onions.)

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