Oven Roasted Turkey Club with Apricot Mustard

By Executive Chef Gary Kucy
Culinary Setting
Professional
Servings
16
Cooking Style
Bake
Product
Cooked Turkey

Ingredients

12 Each dried apricots

3/4 c water

1/4 c honey

1/4 c Dijon mustard

1/2 c mayonnaise

16 (3-1/2 oz) ciabatta rolls

2 c apricot mustard

3 lbs OVEN ROASTED TURKEY BREAST

1-1/4 lbs thinly sliced prosciutto

1-1/2 lbs Provolone cheese, sliced

32 Slices red ripe tomatoes

1 lb bibb lettuce leaves, washed, dried and chilled

Directions

Apricot Mustard

Rehydrate apricots in water and puree until smooth.

Combine remaining ingredients with apricot puree and set aside for 1/2 hour before using.

If necessary, thin with a little water.

Sandwich Assembly

Split ciabatta rolls and spread cut sides with 1 tablespoon apricot mustard.

On bottom half of rolls, layer 3-ounces sliced turkey on each. Top each with 2 slices prosciutto (about 1-1/4 ounces).

Top each with Provolone and bake both sides, open faced, in a 400 degree F convection oven until cheese melts and begins to brown.

Remove from oven and layer lettuce and tomato. Toothpick top on and cut in half.