© 2023 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
3 lbs OVEN ROASTED TURKEY BREAST, shaved thin
1-1/2 lbs Provolone cheese, shaved thin
1 lb zucchini, cut into 1/4 inch dice
1 lb plum tomatoes, cut into 1/4 inch dice
1 lb eggplant, cut into 1/4 inch dice
1 lb onion, cut into 1/4 inch dice
4 Cloves garlic, minced
3 tbsp Italian herb blend
1 tsp black pepper
48 Slices multi-grain bread
1/2 c olive oil
Prep
Divide the turkey into 2-ounce portions and divide the Provolone into 1-ounce portions. Wrap, refrigerate and reserve.
Mix the vegetables and seasonings together. Cover and reserve.
Service
To order: heat bread on the griddle, with the cut side down, until golden brown.
Place a 2-ounce serving of turkey on the griddle; heat for about 1 minute, turn the turkey over and place 1 ounce Provolone on top of the turkey, allowing the cheese to melt.
Place 1/2 cup vegetable mixture on the griddle and stir-fry with 1 teaspoon olive oil for about 1 minute.
When the cheese has almost melted, remove the bread from the griddle and place the turkey/cheese onto the bread. Add the heated vegetables.
Cover with the top of the roll. Slice the sandwich on the diagonal.
Total Calories 345
Total Fat 15 g
Saturated Fat 6 g
Cholesterol 45 g
Sodium 949 mg
Total Carbohydrates 29 g
Protein 25 g