The Louie

By Co-owner Steve Dugan
Culinary Setting
Professional
Servings
1
Product
Cooked Turkey, Turkey Broth

Ingredients

1-1/2 c mayonnaise

1/2 c pesto sauce

As needed HOMEMADE TURKEY BROTH

6 oz OVEN ROASTED TURKEY (equal parts dark and white meat slices)

1 Each ciabatta

As needed unsalted butter

2 Leaves Romaine lettuce

3 Slices red ripe tomato

1 Each dill pickle wedge

Directions

Pesto Mayonnaise

Combine mayonnaise and pesto. Cover and hold in refrigerator for service.

Sandwich Assembly

Place turkey in turkey broth and gently heat to 165 degrees F. (Do not bring broth to boil or heat higher than 165 F.)

Place turkey in colander and allow to drain for 1-2 minutes.

Slice a ciabatta roll in half, lightly butter and toast.

Spread 1 ounce pesto mayonnaise on each half of ciabatta.

Arrange turkey slices on bottom half of ciabatta. Dress with lettuce leaves and tomato slices.

Cut in half, on the diagonal, and serve with dill pickle wedge.