© 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 Large red onion, finely sliced
1 c red wine vinegar
8-oz cream cheese, softened
1 Bunch scallions, finely minced
6 Large basil leaves, finely minced
1 tbsp prepared horseradish
2 tsp red wine vinegar
4 Sandwich size pieces herb focaccia, split horizontally
As needed baby spinach leaves, washed, drained and chilled
12 oz APPLEWOOD SMOKED TURKEY BREAST, finely sliced
For Garnish Sliced marinated beets
For Garnish Dilled green beans
Soak sliced onion in red wine vinegar for a minimum of 2 hours. Drain before assembling the sandwiches.
Combine all ingredients in a food processor and puree until smooth. Cover and hold for service in refrigerator.
Lightly toast focaccia. Spread cream cheese on all 8 bread slices.
Place sliced turkey on the bottom half of the bread and top with pickled red onions and baby spinach.
Slice sandwiches in half diagonally and serve with beets and beans.