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| Recipes |
Recipes
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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.
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| Ingredients: |
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| 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 |
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Sea salt and freshly ground pepper to taste |
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* Olive Caper Tapernade |
| 6 Oz. |
Pitted Nicoise Olives |
| 3 1/2 Oz. |
Capers |
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Instructions:
- 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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