© 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
6 lbs SMOKED TURKEY BREAST, shaved thin
3 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
8 oz Parmesan cheese, grated
To taste salt and pepper
24 Olive loaves or boules, sliced
1/2 c olive oil
As needed rosemary sprigs or basil leaves
PREP
Divide the turkey into 4-ounce portions and divide the Provolone into 2-ounce portions. Wrap, refrigerate and reserve.
Mix the vegetables, seasonings and Parmesan together. Cover and reserve.
SERVICE
To order: heat the bread on the griddle, with the cut side down, until golden brown. Place a 4-ounce serving of turkey on the griddle; heat for about 1 minute, turn the turkey over and place 2 ounces 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. Garnish plate with fresh herbs.
May use seven-grain bread if the olive loaves or boules are not available.
Total Calories 834
Total Fat 35 g
% Daily Total Fat 39
Cholesterol 115 g
Sodium 1705 mg
Total Carbohydrates 64 g
Protein 58 g