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Turkey and Wild Rice Sandwich Loaf

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From Beautiful Breads and Fabulous Fillings: The Best Sandwiches in America by Margaux Sky.

3 Tablespoons plus 2 Tablespoons butter

3 cups chopped cooked turkey (I used the pre-chopped cubed kind from the store and it wasn’t very good. Next time I’d use real turkey that I chopped at home.

2 cups prepared long grain-wild rice blend

1 Tablespoon Lawry’s lemon pepper (or to taste)

1/2 teaspoon salt (or to taste)

2 cups shredded Cheddar cheese

1 batch Sweet Dough

2 Tablespoons olive oil

1 egg

2 Tablespoons water

  • In a skillet, melt 2 Tablespoons of the butter over medium-low heat.
  • Add the turkey, prepared rice, and lemon pepper and salt to taste. Mix well.
  • Add 1 cup of the Cheddar cheese and cover. (Don’t cook these ingredients because they’re already cooked. Just warm them.) Mix and turn off the heat.
  • Roll out the Sweet Dough so that the long side is perpendicular to your body. The dough should be only slightly thicker than paper thin (mine was much thicker than this, which you can see in the pictures – it wasn’t bad, just different than the original creator’s intent). With your hands (this is messy!), spread the olive oil over the dough.
  • Sprinkle the Tablespoon of lemon pepper and the 1/2 teaspoon of salt evenly over the dough (this is not a typo on my part, but verbatim from the book – it doesn’t match up with the previous set of directions and ingredient list though, so I omitted this portion). Add the remaining Cheddar cheese.
  • Distribute the turkey and rice mixture over the cheese.
  • Drizzle with the remaining 3 Tablespoons butter (I skipped this step and omitted the extra butter).
  • Preheat the oven to 375*.
  • Generously butter a large baking sheet (I used Pam spray instead, which got kinda smoky in the oven after cooking for a while, so I don’t recommend that – I wonder if just a silicone mat would work better than buttering the baking sheet).
  • With your hands, tightly roll the dough into a loaf, with the rolling action going away from your body. To hold in most of the fillings, fold the outer edges of the dough as you roll. Place the loaf onto the prepared sheet seam side down (as you can tell from photos, I put mine seam-side up, and all turned out well).

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  • Beat together the egg and water to make an egg wash. Brush the egg wash over the dough. (This is what gives the loaf the nice shiny and slightly crispy crust.)

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  • Bake for 40 to 45 minutes.

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  • Remove the loaf from the oven and let it cool 30 minutes before slicing (I don’t think we waited this long, but we did wait quite a while).

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  • To serve, arrange a round of mesclun greens on a plate and a thick slice of the sandwich loaf on the greens. Garnish with fresh berries. (OK, we totally skipped this step and I don’t think I even read it until this moment. Serve however you want. Eat with a fork, or your hands if you’re really talented.)

Yield: 10 to 12 servings

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