© 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
1-1/4 oz chopped stuffed green olives, drained with juices reserved
1-1/4 oz chopped black olives, drained
1 tbsp minced fresh garlic
6 oz cocktail onions, drained and chopped
8 oz minced celery
3 tbsp reserved olive juice
3 tbsp red wine vinegar
1 tbsp dried oregano leaves
3 oz extra virgin olive oil
20 (4-oz) TURKEY CUTLETS, patted dry
20 Each sesame seed Kaiser rolls, split
1-1/4 c mayonnaise
2 lbs romaine lettuce, separated into single leaves
20 Thin slices Provolone cheese
Combine olives, garlic, onions and celery in a large bowl.
Combine olive juice, vinegar and oregano in a food processor. Process 10 seconds.
Gradually add olive oil to food processor as processor is running. Process for 30-60 seconds or until the mixture is emulsified.
Pour over the olive/onion mixture. Mix well. Cover and chill.
Deep fry frozen turkey cutlets at 350 degrees F for 3 to 5 minutes or until the internal temperature of 165 degrees F in reached.
Remove from fryer, drain and keep hot for service.
To assembly each muffuletta, spread bottom cut surface of roll with mayonnaise. For each sandwich, layer with romaine, cheese and turkey cutlet.
Spread olive relish atop turkey.
Serve hot with a small arugula salad.