© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
12 oz fresh California strawberries, cleaned, stemmed and sliced
3/4 c rice vinegar
3/4 c olive oil
1-1/2 oz sugar
2 oz scallions, sliced
3 lbs fresh California strawberries, cleaned, stemmed and sliced
1-1/2 lbs crumbled Feta cheese
1 lb + 2 oz Ricotta cheese
6 oz low-fat vanilla yogurt
3 oz sugar
72 Strips TURKEY BACON
4 oz honey
3 tbsp cracked black pepper
12 (7 1/2-Inch) French rolls
2 tbsp olive oil
1 oz shredded Parmesan cheese
1-1/2 tsp freshly ground black pepper
3 lbs fresh California strawberries, cleaned, stemmed and sliced
1-1/2 lbs whole Bibb lettuce leaves, cleaned and drained
1-1/2 c sliced almonds, toasted
In a food processor, combine strawberries, vinegar, oil and sugar. Process 1-2 minutes or until smooth. Stir in scallions.
Combine strawberries, Feta and Strawberry Vinaigrette. Toss to mix.
Mix ingredients until well blended. Cover and reserve.
Heat a convection oven to 350 degrees F or a standard oven to 400 degrees F.
On sheet pans, arrange turkey bacon in single layer. Brush with honey; sprinkle with pepper.
Bake 6-8 minutes or until bacon is browned.
Heat convection oven to 375 degrees F or standard oven to 425 degrees F.
On a parchment-lined sheet pan, place rolls 1-inch apart. Brush tops of rolls with oil; sprinkle with cheese and pepper.
Bake 4-6 minutes or until cheese is melted. Cool to room temperature.
Spread 2 ounces Ricotta Spread on cut sides of each cooled Parmesan sandwich roll. Layer bottom half of roll with 4 ounces. strawberries, about 6 lettuce leaves and 6 strips cooked Honey-Pepper turkey bacon.
Place top half of roll on sandwich and cut in half diagonally.
Place 1/2 sandwich on plate. Place 3 lettuce leaves on the side; top with 4 ounces Strawberry Salad and sprinkle salad with 1 Tablespoon almonds.