Turkey Foccacia

Culinary Setting
Cooking Style
Boneless Breast


2 c prepared pesto sauce

1/2 tsp fresh lemon juice

2 tsp freshly ground black pepper

24 4-oz TURKEY CUTLETS, thawed

2 tbsp Kosher salt

24 6-inch Pieces foccacia, split

2-1/2 lbs arugula leaves, washed and dried

2 lbs sweet red pepper, roasted

1.5 lbs fresh Mozzarella cheese, sliced

For Pesto Mayonnaise:

2 c mayonnaise

1 c prepared pesto sauce

1/4 c parsley, chopped

2 tsp freshly cracked black pepper


In half steamtable pan, combine 2 cups pesto sauce, lemon juice and pepper.

Place turkey cutlets in marinade and toss well to coat. Cover and refrigerate at least 2 hours.

Preheat grill 10 minutes. Sprinkle turkey with salt and grill cutlets 3 minutes on the first side, flip and grill 1-1/2 to 2 minutes on the other side or until cooked through to an internal temperature of 170 degrees F. Keep warm.

For Pesto Mayonnaise: Mix mayonnaise, 1 cup pesto sauce, parsley and pepper. Cover and refrigerate at least 2 hours before using as a sandwich spread.

For Each Serving: On bottom piece of split foccacia, spread 2 tablespoons of Pesto Mayonnaise. Top with 1/3 cup arugula, 1 grilled turkey cutlet, 1/4 cup roasted red pepper slices, and 2 slices (1 oz.) Mozzarella.

Replace top of foccacia, heat several minutes and serve accompanied with a cold ratatouille salad and fresh orange sections.

Nutrition Facts

Total Calories 640

Calories from Fat 320

Total Fat 36 g

% Daily Total Fat 55

Saturated Fat 9 g

% Daily Saturated Fat 45

Cholesterol 125 g

% Daily Cholesterol 42

Sodium 1360 mg

% Daily Sodium 57

Total Carbohydrates 38 g

% Daily Total Carbohydrates 13

Dietary Fiber 4 g

% Daily Dietary Fiber 16

Sugars 4 g

Protein 42 g

% Daily Protein 35

% Daily Vitamin C 35

% Daily Calcium 40

% Daily Iron 30