© 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
20 Each French bread, 8 inch piece
4 oz extra virgin olive oil
3 lbs, 12 oz cucumber salad (recipe below)
6 lbs, 4 oz TURKEY BREAST, sliced
2 lbs, 8 oz Mozzarella cheese, sliced
80 Slices tomatoes, (about 14 tomatoes)
1 lb, 4 oz marinated black and green olives, chopped
7 c cucumber, peeled, seeded, diced
2 tsp salt
2-1/2 c green bell pepper, seeded and chopped
2-1/2 c onion, diced fine
3/4 c prepared Italian dressing
5 tbsp fresh basil leaves, chopped, OR 1 tbsp dried basil
For each sandwich: Cut bread in half horizontally. Pull out the centers of both halves, leaving approximately a 1/2-inch shell of bread all around. Brush insides of bread with olive oil.
Place 3 ounces of cucumber salad in bottom half, pressing to fit firmly. Layer 5 ounces of sliced turkey breast, 2 ounces Mozzarella and 4 tomato slices on top of salad, keeping all ingredients within the edges of the bread shell.
Spread 1 ounce of chopped olives inside top half of bread and invert this over the bottom half. Press all firmly together. The cut edges of the bread should meet, enclosing all the filling.
Cut in half and serve immediately or wrap with plastic and refrigerate until ready to serve. Note: One half sandwich may be served for a smaller portion.
Toss cucumbers and salt together, place in colander, and allow to drain at least 30 minutes (to remove excess moisture).
Blend drained cucumbers with peppers, onion, dressing and basil and marinate, refrigerated, for at least one hour or up to 12 hours.
Total Calories 540
Calories from Fat 230
Total Fat 26 g
% Daily Total Fat 40
Saturated Fat 10 g
% Daily Saturated Fat 50
Cholesterol 140 g
% Daily Cholesterol 47
Sodium 1360 mg
% Daily Sodium 57
Total Carbohydrates 26 g
% Daily Total Carbohydrates 9
Dietary Fiber 3 g
% Daily Dietary Fiber 12
Sugars 5 g
Protein 40 g
% Daily Protein 25
% Daily Vitamin C 25
% Daily Calcium 40
% Daily Iron 25