© 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 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
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.
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.