Hickory Smoked Turkey Sandwich with Chipotle Caesar Dressing

By Chef Mark Equam and Chris Blaskey, Director Food & Nutrition Services
Culinary Setting
Meal Type
Lunch, Main Course, Entrée
20 MIN
Cooking Style
Quick and Easy
Deli Turkey


1 c mayonnaise

1/3 c flavorful olive oil

3 Cloves garlic

1 tbsp Dijon mustard

2 tbsp pureed chipotle

2 tbsp freshly squeezed lemon juice

2 tbsp white wine vinegar

1 c freshly grated Parmesan cheese

12 oz zucchini, thinly sliced

12 oz yellow squash, thinly sliced

As needed olive oil

As needed salt and freshly ground black pepper

6-inch bagel bread squares with seeds OR sub rolls, split 12

2-1/4 lbs HICKORY SMOKED TURKEY BREAST, thinly sliced

12 oz Provolone cheese, sliced

3/4 c chopped sun-dried tomatoes

12 to 24 leaves red leaf lettuce, washed, dried and chilled


Chipotle Caesar Dressing

Prepare dressing by placing mayonnaise, olive oil, garlic, mustard, chipotle, lemon juice, vinegar and Parmesan into the bowl of a food processor.

Puree until well blended. Cover and hold for service in refrigerator.

Grilled Squash

Drizzle sliced squash with olive oil and lightly sprinkle with salt and pepper.

Grill sliced squash just until tender.

Place in the refrigerator to chill.


Spread about 2 tablespoons Chipotle Caesar Dressing on both sides of each roll.

On each roll, layer 3 ounces smoked turkey, 1 ounce Provolone, 1 tablespoon sun-dried tomatoes, 6 slices squash and 2 lettuce leaves in a neat fashion. Slice on the diagonal and serve immediately.