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
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