Smoked Turkey Breast Ratatouille Melt

Culinary Setting
Deli Turkey


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




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.


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.


Nutrition Facts

Total Calories 834

Total Fat 35 g

% Daily Total Fat 39

Cholesterol 115 g

Sodium 1705 mg

Total Carbohydrates 64 g

Protein 58 g