2 tsp chipotle chilies in adobo sauce, or to taste
Rosner’s Turkey Club Sandwich
2 slices Nations Best Navel Pastrami
3 slices white sandwich bread, toasted
4 thin slices Rosner’s Turkey Breast
3 slices tomato
2 lettuce leaves
In a small bowl, stir together mayonnaise and chipotle chilies. Set aside.
In a non-stick skillet, over medium high heat, fry pastrami until crisp around the edges. Set aside to drain on paper toweling.
Spread one side of each piece of toasted bread with Chipolte Mayo. On one piece of toast, layer on lettuce leaf and the Rosner’s Turkey Breast slices. Top with a second piece of toast, mayonnaise side down. Add pastrami slices, tomato slices and lettuce leaf. Top with third piece of toast, mayonnaise side down. Secure with tooth picks.
Cut sandwich in half or quarters and serve immediately.