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Turkey Niçoise Sandwich
Recipe Yield: 4 Servings

Roasted turkey topped with black olive-caper tapenade, chopped egg and tomato with Boston Bibb lettuce, served open-faced on grilled marjoram focaccia.
8  Oz.  Foster Farms Turkey Breast, thin sliced
4  Each  Foccacia sandwich rolls
4  Tsp.  Olive Oil
1  Tsp.  Dried marjoram leaves
8  Tbsp.  * Olive Caper Tapenade
2  Large  Hard boiled eggs, chopped
8  Each  Cherry tomatoes, halved
4  Large  Boston Bibb lettuce leaves
   Sea salt and freshly ground pepper to taste
   * Olive Caper Tapernade
6  Oz.  Pitted Nicoise Olives
3 1/2  Oz.  Capers
  • Heat grill to medium heat.
  • Split Foccacia roll in half. Brush each half with 1 tsp. olive oil and sprinkle with marjoram leaves.
  • Place Foccacia bread seasoned side down on grill and cook until grill marks appear and bread is lightly toasted.
  • Spread 2 Tbsp. Olive Caper Tapenade onto roll.
  • Top with 2 oz. turkey, ½ chopped hard boiled egg, 4 tomato halves, and 1 leaf Boston Bibb lettuce. Season sandwich with salt and pepper to taste.
  • * Olive Caper Tapernade
  • Place olives and capers into a food processor and pulse until finely ground. Store remaining tapenade under refrigeration until needed.
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