Turkey Sandwich Italiano
Turkey Sandwich Italiano
Directions
- On one slice of focaccia, place the sauce, mozzarella, Parmesan and pesto.
- On the other slice, spread additional pesto, as desired.
- On a broiler pan, place both slices of focaccia (cut sides up), the turkey and the pepper. Broil briefly, until the cheese is melted and the turkey and pepper are warmed.
- Place the turkey and pepper on the marinara- and pesto-topped focaccia.
- If desired, add the Balsamic Glaze to the pesto-topped focaccia, and place the focaccia on top of the sandwich.
- Serve.
Ingredients
- 1 tsp balsamic glaze, optional
- 2 slices bread, focaccia , herbed, 5–6 in square, 3/4 in thick
- 2 tbsp cheese, mozzarella, shredded
- 1 tbsp Nut-Free Kale Pesto, or prepared pesto
- 2 tbsp cheese, Parmesan , shaved
- 1 piece Red Bell Pepper, 4–5 in square, roasted
- 1 1/2 tsp Sauce Pizzaiolo, or prepared marinara sauce, warmed
- 6 oz Butterball® Handcrafted Roast and Serve Turkey Breast, thinly sliced
Nut-Free Kale Pesto
Directions
- Combine the kale, Parmesan, garlic and salt in a food processor. Pulse 5 times.
- With the motor running, drizzle in the oil.
- Season to taste with salt and pepper.
Ingredients
- as needed black pepper
- 1 garlic, clove(s)
- 4 cups kale, stems removed and roughly chopped
- 2 tbsp oil, olive
- 1/3 cup cheese, Parmesan , grated
- 1/2 tsp salt, plus more as needed
Directions
- In a sauté pan, heat the oil over medium-high heat. Sauté the garlic until the aroma fills the air.
- Add the bay leaves and fresh sage. Sauté for 15 seconds.
- Add the tomatoes, sugar, salt and pepper. Bring to a boil and simmer for 10–15 minutes.
- Stir in the chopped parsley and chiffonade of basil.
- Simmer for another 30 minutes, then remove the bay leaves.
- To store, pour the sauce into a container, cover, label and refrigerate.
Ingredients
- 1/3 cup basil, chiffonade (packed tightly in a cup)
- 6 bay leaves
- 1 1/2 tsp black pepper, as needed
- 6 garlic, clove(s), minced or pressed
- 1/3 cup oil, olive
- 3/4 cup parsley, Italian, chopped
- 9 sage leaves, chopped
- 1 1/2 tsp salt
- 1 tbsp sugar, granulated
- 9 cups tomato(es), plum, crushed with juice (San Marzano)
Balsamic Glaze
Directions
- Combine the vinegar and sugar in a small pan.
- Cook over medium heat until boiling, then reduce the heat slightly and cook for about 12 minutes, until the glaze is thickened and syrupy. Cool before using.
Ingredients
- 1/2 cup vinegar, balsamic
- 2 tbsp sugar, brown, light