Eatturkey.com Recipes

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1

Smoked Turkey Breast Ratatouille Melt

Yield: 24

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

© Eatturkey.com

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.

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.