Smoked Turkey Sandwich with Arugula Slaw & Cranberry-Jalapeno Spread

• Cranberry-Jalapeno Spread
• 1 each medium-large yellow peppers, roasted, stemmed and seeded
• 2 each jalapeno peppers, roasted, stemmed and seeded
• Philadelphia Brick Cream Cheese, softened
• 3/4 cup dried cranberries
• Smoked Turkey Sandwich
• 2 qt. red apples, julienned
• 1 qt. arugula, chiffonade
• 1 cup pecans, toasted, coarsely chopped
• 3/4 cup red onions, small dice
• 64 slices multi-grain bread slices, toasted
• smoked turkey breast, sliced
• 1-1/3 cups Kraft Raspberry Vinaigrette

1. Cranberry-Jalapeno Spread: Puree peppers in food processor until smooth.
2. Beat cream cheese with mixer until light and fluffy.
3. Gradually add pepper puree, mixing well after each addition.
4. Stir in cranberries.
5. Refrigerate until ready to use.
6. Smoked Turkey Sandwich: Combine apples, arugula, nuts and onions.
7. For each serving: Spread 1 toast slice with 2 Tbsp.
8. (30 mL) Cranberry-Jalapeno Spread; top with 3-1/2 oz.
9. (100 g) turkey.
10. Toss about 1 cup (250 mL) apple mixture with 2 tsp.
11. (10 mL) vinaigrette; place on turkey.
12. Top with second toast slice.

yellow peppers, jalapeno peppers, cream cheese, cranberries, red apples, arugula, pecans, red onions, multigrain bread, turkey breast, vinaigrette

Taken from www.kraftrecipes.com/recipes/smoked-turkey-sandwich-arugula-slaw-cranberry-jalapeno-spread-115021.aspx (may not work)