© 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
3/4 oz Parmesan cheese, grated
2 oz green and yellow zucchini, cut in strips
1 oz sweet onions, sliced
1 oz red bell pepper, seeded and sliced
1 oz portabella mushroom, cut in strips
1 oz extra virgin olive oil
3 oz TURKEY PASTRAMI, cut into 1/2-oz slices
3 oz foccacia bread, cut in a single wedge and warmed
Line a heavy-duty sheet pan with parchment paper. Bake Parmesan in a preheated 350-degree F oven for about 5 minutes to create the Parmesan lace. Remove Parmesan lace to wire rack to cool. Hold in an air-tight container until service.
Toss vegetables with olive oil, coating all surfaces. Grill vegetables over medium heat until soft and tender. Reserve warm.
Roll turkey pastrami slices.
Arrange grilled vegetables on entrée plate and top with pastrami rolls. Garnish with Parmesan lace and serve with warm foccacia.
Total Calories 710
Calories from Fat 370
Total Fat 41 g
% Daily Total Fat 63
Saturated Fat 9 g
% Daily Saturated Fat 45
Cholesterol 80 g
% Daily Cholesterol 27
Sodium 1490 mg
% Daily Sodium 62
Total Carbohydrates 55 g
% Daily Total Carbohydrates 18
Dietary Fiber 4 g
% Daily Dietary Fiber 16
Sugars 7 g
Protein 33 g
% Daily Protein 20
% Daily Vitamin C 110
% Daily Calcium 25
% Daily Iron 30