| Herb Roasted Turkey |
| 2 Tablespoons fresh thyme, stemmed |
| 1 Tablespoon garlic, roasted |
| 1/2 Cup canola oil |
| 1 Teaspoon salt |
| 1 Teaspoon pepper |
| 2 carrots, rough chop |
| 1 large onion, rough chop |
| 2 Stalks celery, rough chop |
| 3 Pounds BONELESS TURKEY BREAST |
| 1 Cup water |
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- Combine thyme, garlic, 1/2 cup oil, salt and pepper in a small mixing bowl.
- Place the carrots, large onion and celery in a roasting pan.
- Place the turkey breast on top of the vegetables. Add 1 cup water. Rub the turkey breast with the thyme mixture.
- Roast uncovered in a preheated 325 degree F oven for 45-60 minutes or until cooked to an internal temperature of 170 degrees F. Remove from the oven and allow to rest. Discard the rough cut vegetables.
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| Apple-Pear Slaw |
| 1 Tablespoon caraway seeds |
| 2 Tablespoons canola oil |
| 2 Cups white cabbage, thinly sliced |
| 3 Granny Smith apples, peeled and grated |
| 3 firm pears, peeled and grated |
| 1/4 Cup clover honey |
| 1/4 Cup cider vinegar |
| 1/2 Cup water |
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- In a heated saute pan, toast the caraway seeds.
- Add the 2 tablespoons oil. Add the cabbage and saute until slightly soft. Add the apples and pears and cook until tender.
- Stir in the honey, vinegar, and 1/2 cup water. Cook until the liquid is reduced to a syrupy consistency.
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| Remoulade Sauce |
| 1 small onion, rough chop |
| 1 Cup capers, drained |
| 2 Stalks celery, rough chop |
| 1 Tablespoon fresh tarragon, stemmed |
| 2 Cups prepared mayonnaise |
| 1 Cup ketchup |
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- In a food processor, fitted with a metal blade, process the small onion, capers, celery, and tarragon. Blend until fine.
- Add the mayonnaise and ketchup. Blend until well combined.
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| Service and Plating |
| As Needed butter |
| 32 Slices hearty rye bread |
| 32 Slices plain Havarti cheese |
| 6 Pounds sweet potato fries, cooked |
| 16 dill pickles |
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- Slice or shave the turkey breast. Portion into 3 ounce packages and refrigerate.
- Butter 2 slices of hearty bread. Place each bread slice, buttered side down, in a skillet over low heat. Add 2 slices of Havarti cheese, 3 ounces of turkey breast, and 1/3 cup of the apple-pear slaw.
- When the cheese begins to melt, place the skillet under the broiler to heat the turkey and slaw.
- Serve the turkey reuben with 6 ounces sweet potato fries and 2 ounces remoulade sauce. Garnish with 1 pickle. If desired, nap the plate rim with roasted pepper oil.
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Recipe provided by Chef Donna Chriszt of Jeso in Cleveland, Ohio. The food cost percentage for the Roasted Turkey Reuben is 25% with a menu cost of $8.00. Jeso serves global cuisine in a casual fine dining atmosphere. The nutritional information reflects the nutrients from the sandwich, but not the plate accompaniments or garnish.
