Chef and sandwich expert Judy Han of the Mendocino Farms empire advises using an artisan bread that has a nice chew on the outside but is soft inside for a turkey sandwich so as not to

overpower turkey’s delicate texture. She uses her ancho-bell-pepper-cranberry chutney to cut the rich savoriness of the turkey. Along with an airy puree of kabocha and creme fraiche, Han

spreads it on a stack of roasted turkey, applewood smoked bacon and romaine on Dolce Forno buckwheat bread. “Different but still reflective of American food memories.” _From the story: _The

turkey sandwich reinvented Read More Read Less