© 2025 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
1-1/2 lbs fresh tomatoes, diced
4 oz Italian dressing
1/2 oz fresh basil leaves, chopped
To taste salt and freshly ground black pepper
2 lbs ROASTED TURKEY TENDERLOIN, cut in cubes
2 c prepared Alfredo sauce
8 Each Romano flatbread (or substitute focaccia slices) rectangular cut (6 X 3 inches)
8 oz grated Parmesan cheese
Core and dice tomatoes. Drain tomatoes in colander until all liquid is removed. Place tomatoes in stainless salad bowl.
Add Italian dressing and fresh basil and toss to coat all surfaces.
Season with salt and pepper. Cover, chill and reserve for service.
Combine turkey and Alfredo sauce in a saucepot. Heat, over low heat, in a covered pan until mixture reaches 165 degrees F. Hold for service.
Open bread and portion each sandwich with 4 ounces turkey and 1-1/2 ounces Alfredo sauce.
Top each with 1-ounce bruschetta mix.
Sprinkle with 1-ounce Parmesan cheese