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BONEY

Turkey Foccacia


Yield: 24
Establishment: Restaurant, Club Operation, Business and Industry Account Ethnicity: Italian Meal Type: Sandwich, Wrap Preparation Method: Grill Product Type: Turkey Cutlets/Steaks









Ingredients2 Cups prepared pesto sauce1/2 Teaspoon fresh lemon juice2 Teaspoons freshly ground black pepper24 4-Ounce TURKEY CUTLETS, thawed2 Tablespoons Kosher salt24 6-inch Pieces foccacia, split2-1/2 Pounds arugula leaves, washed and dried2 Pounds sweet red pepper, roasted1.5 Pounds fresh Mozzarella cheese, slicedFor Pesto Mayonnaise:2 Cups mayonnaise1 Cup prepared pesto sauce1/4 Cup parsley, chopped2 Teaspoons freshly cracked black pepper

1. In half steamtable pan, combine 2 cups pesto sauce, lemon juice and pepper.
2. Place turkey cutlets in marinade and toss well to coat. Cover and refrigerate at least 2 hours.
3. Preheat grill 10 minutes. Sprinkle turkey with salt and grill cutlets 3 minutes on the first side, flip and grill 1-1/2 to 2 minutes on the other side or until cooked through to an internal temperature of 170 degrees F. Keep warm.
4. For Pesto Mayonnaise: Mix mayonnaise, 1 cup pesto sauce, parsley and pepper. Cover and refrigerate at least 2 hours before using as a sandwich spread.
5. For Each Serving: On bottom piece of split foccacia, spread 2 tablespoons of Pesto Mayonnaise. Top with 1/3 cup arugula, 1 grilled turkey cutlet, 1/4 cup roasted red pepper slices, and 2 slices (1 oz.) Mozzarella.
6. Replace top of foccacia, heat several minutes and serve accompanied with a cold ratatouille salad and fresh orange sections.

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