Open-Faced Turkey Pita Sandwich
Open-Faced Turkey Pita Sandwich
Directions
- Warm the pita breads. Spread the Basil Pesto Goat Cheese evenly over each of the warm pitas.
- Season the tomato with salt and pepper and arrange one slice over the cheese on each pita.
- Toss the arugula with Lemon Vinaigrette and arrange evenly over each tomato slice.
- Arrange 3 ounces of sliced turkey over the arugula. Stuff the olives with pimentos and skewer with a bamboo skewer. Place the olive skewer into the turkey of each pita. Serve with a side of giardiniera (3 ounces).
Ingredients
- 3 oz Basil Pesto Goat Cheese
- 2 bread, pita, nonpocket, 4" rounds
- 6 oz Butterball® Turkey Breast, oil browned
- 6 oz giardiniera
- 2 olive(s), green
- 3/4 oz Peak Fresh Produce® Arugula
- 2 slices Peak Fresh Produce® Tomato(es), 1/4" thick
Giardiniera
Directions
- Bring the vinegar, canola oil, water and seasonings to a boil.
- Then add the cauliflower, carrots, celery and green peppers, and simmer for 5 minutes.
- Remove from the heat and cool to 90°F.
- Then add the remaining ingredients.
- Chill to 40°F.
Ingredients
- 2 tsp oregano
- 4 tbsp capers
- 1 cauliflower, head, sliced in small pieces
- 1 cup oil, canola
- 6 oz olive(s), green, pitted
- 3/4 cup parsley, Italian, chopped
- 4 Peak Fresh Produce® Carrot(s), peeled and sliced thin
- 4 ribs Peak Fresh Produce® Celery, sliced thin
- 3/4 cup pepperoncini, chopped
- 2 pepper(s), green, cut into 1" slices and julienned thin
- 8 oz pimentos, julienned
- 1 cup Roma® Artichoke Hearts, chopped
- 1 cup Roma® Oil, Olive
- 6 oz Roma® Olives, Kalamata
- 1/2 cup Roma® Tomatoes, Sun-Dried, chopped
- 4 tsp salt, sea
- 8 tbsp sugar
- 3 cups vinegar, red wine
- 1 cup water
Lemon Vinaigrette
Directions
- Blend the lemon juice, balsamic vinegar, lemon zest, sugar, salt and pepper with a wire whisk.
- Allow the mixture to rest for 15 minutes.
- Slowly incorporate the olive oil with a wire whisk. Chill for one hour before using.
Ingredients
- 3 tbsp lemon zest
- 12 oz oil, olive, extra virgin
- 1/8 tsp pepper, freshly ground
- 1/4 tsp salt
- 1 tbsp sugar
- 2 oz vinegar, white balsamic
Basil Pesto Goat Cheese
Directions
- Combine the basil pesto and white Worcestershire sauce with the goat cheese and blend well.
- Place into a covered container with a label and date. The cheese is best if refrigerated for at least 2–3 hours before use.
Ingredients
- 4 oz basil pesto
- 4 oz Nature's Best Dairy® Cheese, Goat
- 1 tsp Worcestershire sauce, white
