Open-Faced Turkey Pita Sandwich

  • SERVING SIZE 1 sandwich
  • PREP TIME 20 mins.
  • TOTAL TIME 35 mins.

This dish is full of flavor, from a rich goat cheese spread to zesty jardiniera on the side. It makes a delicious addition to lunch menus and more. Serve with a soup or salad for a combo special, or test it out on the happy hour menu with a pale ale pairing suggestion.

Ingredients

 

Open-Faced Turkey Pita Sandwich

Yield: 2 sandwiches 

2 ea.

4-inch pita breads (not the pocket type)

3 oz.

Basil Pesto Goat Cheese

2 slices

Tomato (¼-inch thick), seasoned with salt and pepper

¾ oz.

Arugula salad, lightly tossed with Lemon Vinaigrette (divided between the two sandwiches)

2 ea.

Large green olives, stuffed with pimentos and skewered with a bamboo skewer

6 oz.

Jardiniera

 

Basil Pesto Goat Cheese

Yield: 16 oz. 

4 oz.

Basil pesto

1 tsp.

White Worcestershire sauce

4 oz.

Goat cheese

 

Lemon Vinaigrette

Yield: 2 ½ cups 

6 oz.

Fresh lemon juice

2 oz.

White balsamic vinegar

3 tbsp.

Lemon zest

1 tbsp.

Sugar

¼ tsp.

Salt

⅛ tsp.

Fresh ground pepper

12 oz.

Extra virgin olive oil

 

Jardiniera

3 cups

Red wine vinegar

1 cup

Canola oil

1 cup

Water

4 tsp.

Sea salt

2 tsp.

Oregano (dry leaves)

8 tbsp.

Sugar

1 tsp.

Black pepper

1 head

Cauliflower, sliced in small pieces

4 ea.

Carrots, peeled and sliced thin

4 ribs

Celery, sliced thin

2 ea.

Green peppers, cut into 1-inch slices and julienned thin

4 tbsp.

Capers

8 oz.

Pimentos, julienned

6 oz.

Green pitted olives

6 oz.

Kalamata olives

¾ cup

Fresh Italian parsley, chopped

1 cup

Artichoke hearts, chopped

½ cup

Sun-dried tomatoes, chopped

¾ cup

Pepperoncini, chopped

1 cup

Olive oil

Directions

 

To prepare the Open-Faced Turkey Pita Sandwich:

1. Warm the pita breads.

2. Spread the Basil Pesto Goat Cheese evenly over each of the warm pitas.

3. Arrange one slice of tomato over the cheese on each pita.

4. Arrange the arugula salad with Lemon Vinaigrette evenly over each tomato slice.

5. Arrange 3 ounces of sliced turkey over the arugula.

6. Place the olive skewer into the turkey of each pita.

7. Serve with a side of Jardiniera (3 ounces).

  

 

 

 

 

 

 

To prepare the Basil Pesto Goat Cheese:

1. Combine the basil pesto and white Worcestershire sauce with the goat cheese and blend well.

2. Place into a covered container with a label and date.

3. The cheese is best if refrigerated for at least 2–3 hours before use.

 

To prepare the Lemon Vinaigrette:

1. Blend the lemon juice, balsamic vinegar, lemon zest, sugar, salt and pepper with a wire whisk. Allow the mixture to rest for 15 minutes.

2. Slowly incorporate the olive oil with a wire whisk.

3. Chill for one hour before using.

 

 

 

 

 

To prepare the Jardiniera:

1. 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.

2. Remove from the heat and cool to 90°F. Then add the remaining ingredients.

3. Chill to 40°F.

RECIPE TWISTS

Swap and substitute to make it your own.

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