© 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
9 oz nicoise olives
5 oz capers, drained well
12 focaccia sandwich rolls, cut in half horizontally
1/4 c garlic flavored olive oil
1 tbsp dried marjoram leaves
2-1/4 lbs OVEN ROASTED TURKEY BREAST, thinly sliced
6 Large hard cooked eggs, chopped
24 cherry or grape tomatoes, halved
12 Large Boston bibb lettuce leaves, washed, dried and chilled
Pulse olive and capers in food processor until finely ground.
Cover and hold tapenade for service in refrigerator.
Preheat grill to medium heat. Brush each half of focaccia rolls with 1 teaspoon oil and lightly sprinkle with marjoram.
Place bread, seasoned side down on hot grill and cook until grill marks appear and bread is lightly toasted.
For each sandwich: Spread 2 tablespoons tapenade on bread and layer one half of focaccia with 3 ounces sliced turkey, 1/2 cooked hard boiled egg, 4 tomato halves and lettuce leaf. Lightly sprinkle with additional tapenade.
Garnish with additional olives.