Jammin' Turkey Club

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Jammin' Crepes Peach Chutney:

1 1/2 pounds peeled chopped peaches

1 1/2 cups light brown sugar 

1 cup cider vinegar 

2 3/4 ounces dried pineapple, diced

2/3 cup diced yellow onion 

2/3 cup diced yellow bell pepper 

1 1/2 teaspoons fresh minced garlic 

1/2 teaspoon ground cinnamon (preferably extra-fancy Vietnamese) 

1/2 teaspoon dried red pepper flakes 

1/2 teaspoon salt 

1/4 cup diced crystallized ginger 

1 jalapeno pepper, seeded and diced 

Jammin' Turkey Club:

1 large (about 14-inch) round crepe or flour tortilla

2 ounces grated mozzarella

2 1/2 ounces thinly sliced roast turkey breast 

2 slices good thick-cut bacon, cooked and crumbled 

1 large handful mixed greens 

2 tablespoons Horseradish Aioli, recipe follows

Horseradish Aioli:

2 cups mayonnaise

1/4 cup prepared horseradish