Print Window | Close Window

Prep

6 Pounds SMOKED TURKEY BREAST, shaved thin

3 Pounds Provolone cheese, shaved thin

1 Pound zucchini, cut into 1/4 inch dice

1 Pound plum tomatoes, cut into 1/4 inch dice

1 Pound eggplant, cut into 1/4 inch dice

1/2 Pound onion, cut into 1/4 inch dice

4 Cloves garlic, minced

3 Tablespoons Italian herb blend

8 Ounces Parmesan cheese, grated

To taste salt and pepper

Divide the turkey into 4-ounce portions and divide the Provolone into 2-ounce portions. Wrap, refrigerate and reserve. Mix the vegetables, seasonings and Parmesan together. Cover and reserve.

Service

24 Olive loaves or boules, sliced

1/2 Cup olive oil

As needed rosemary sprigs or basil leaves

To order: heat the bread on the griddle, with the cut side down, until golden brown. Place a 4-ounce serving of turkey on the griddle; heat for about 1 minute, turn the turkey over and place 2 ounces Provolone on top of the turkey, allowing the cheese to melt. Place 1/2 cup vegetable mixture on the griddle and stir-fry with 1 teaspoon olive oil for about 1 minute. When the cheese has almost melted, remove the bread from the griddle and place the turkey/cheese onto the bread. Add the heated vegetables. Cover with the top of the roll. Slice the sandwich on the diagonal. Garnish plate with fresh herbs. May use seven-grain bread if the olive loaves or boules are not available.

Establishment: School, Restaurant, Catering Operation, Business and Industry Account

Ethnicity: Italian

Meal Type: Sandwich, Wrap

Preparation Method: Griddle

Product Type: Smoked Turkey Breast

This creative sandwich recipe was developed by Executive Chef Howard Velie, formerly of Eurest Dining Services in Washington, DC. The recipe was the award winning sandwich recipe in the NTF "Turkey with a Twist" National Recipe Competition.

Chef: Howard Velie Chef Howard Velie began working in restaurants at the age of 14 and quickly advanced through the kitchen brigade becoming executive chef of a conference center in upstate New York at the age of 21. Since then he has been the executive chef at hotels in Washington, D.C. and taught culinary and pastry arts at a community college. Currently he is the Corporate Executive Chef for Majestic America Line.

Nutrition Facts Calories 834   % Daily Value* Total Fat 35g 39% Cholesterol 115mg Sodium 1705mg Total Carbohydrate 64g Protein 58g   *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4