Turkey Sandwiches with Caramelized Onions and Charmoula Mayo

French Turkey Dip seems to be a new hot sandwich (ha- it is hot!)- at some new restaurants.  Okay, to be honest, I have no idea what else is served at these restaurants because I HAVE to have the Turkey Dip- think Knickerbockers and also Even Stevens. )  Served with caramelized onions- and oh my gosh- a little wickedness (and sometimes cheese) mixed in on a wonderful ciabatta or?

Chef Valene ended up making these for Lake Powell and she used Smoked Chicken and then the dipping sauce I make with sweet tamale cakes

-Southwestern Sauce1/2 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon water
3/4 teaspoon granulated sugar
1/2 teaspoon chili powder
1/4 teaspoon paprika
1 pinch cayenne pepper
1 pinch onion powder
1 dash salt
1 dash garlic powder

  I also found this one to try on the Internet: 



Charmoula Mayonnaise

Yield: Makes about 1 2/3 cups             

    Ingredients

• 1 1/2 cups mayonnaise
• 1/2 cup loosely packed cilantro
• 1/2 cup loosely packed flat-leaf parsley sprigs
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh ginger
• 1 clove garlic

• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne

Preparation

In a food processor, combine all ingredients and whirl until smooth.

Carmelize the onions slowly in a bit of butter and olive oil. (It takes about 15 minutes to get a good color on the onions with medium heat.  Don't burn.  Nice and slow.) Yum Yum Yum.  Get a good Ciabatta roll- spread sauce on one side and favorite cheese (we used Havarti) on the other and lightly toast.  Pile high with carmelized onions and sliced turkey.  Marvelous!!!!!