Maple Glazed Turkey Breast on Peppered Focaccia

By Executive Chef Cory Weaver
Culinary Setting
Boneless Breast, Turkey Bacon


1/2 c maple syrup

1 oz Madeira


Salt and freshly cracked black pepper

2-1/2 c mayonnaise

2 tbsp fresh thyme, chopped

1/2 c roasted garlic puree

2-1/2 lemons, juiced

1/4 c capers, drained and chopped

1/8 tsp Tabasco

Salt and white pepper

25 Squares peppered focaccia

2 red onions, sliced into thin rings

3 lbs TURKEY BACON, cooked and cooled

1-2/3 lbs Muenster cheese, sliced into 1/2 oz slices

2 Bunches watercress, washed & 1/3 of lower stems removed



Combine syrup and Madeira. Liberally season turkey breast with salt and cracked black pepper. Brush turkey with maple glaze.

Roast in a preheated 350 degree oven, basting turkey with glaze every 15-20 minutes, until the internal temperature reaches 170 degrees F. Remove from oven and allow to cool.

Once cooled, remove skin and cut into thin slices. Package in 3-ounce portions. Cover and reserve for service.

Lemon-Thyme Aioli

Combine mayonnaise, thyme, garlic, lemon juice, capers, tabasco, salt and pepper. Cover, chill and reserve for service.


Slice focaccia horizontally and grill to crisp. Allow to cool.

Brush focaccia top with 1-2 tablespoons of aioli.

Place 3-ounces of turkey onto each focaccia bottom.

Layer onions, turkey bacon, Muenster and watercress atop turkey. Place focaccia top onto sandwich and serve immediately.

Nutrition Facts

Total Calories 820

Calories from Fat 390

Total Fat 44 g

% Daily Total Fat 68

Saturated Fat 12 g

% Daily Saturated Fat 60

Cholesterol 190 g

% Daily Cholesterol 63

Sodium 1880 mg

% Daily Sodium 78

Total Carbohydrates 45 g

% Daily Total Carbohydrates 15

Dietary Fiber 2 g

% Daily Dietary Fiber 8

Sugars 7 g

Protein 58 g

% Daily Protein 15

% Daily Vitamin C 10

% Daily Calcium 30

% Daily Iron 30