Open-Faced Turkey Pita Sandwich

  • Servings 1
  • Prep Time
  • Total Time
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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.
Open-Faced Turkey Pita Sandwich

Ingredients

Yields 2 sandwiches
6 oz. Browned in Oil Turkey Breast (3 oz. per pita)
2 ea. 4-inch pita breads (not the pocket type)
3 oz. Basil Pesto Goat Cheese (1½ oz. per pita)
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 (3 oz. per sandwich)
 
Basil Pesto Goat Cheese
Yields 16 oz.
4 oz. Basil pesto
4 oz. Goat cheese
1 tsp. White Worcestershire sauce
 
Lemon Vinaigrette
Yields 2½ cups
6 oz. Fresh lemon juice
2 oz. White balsamic vinegar
3 tbsp. Lemon zest
1 tbsp. Sugar
¼ tsp. Salt
1/8 tsp. Fresh ground pepper
12 oz. Extra virgin olive oil

Directions

  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 over each tomato slice.
  5. Arrange the sliced turkey over the arugula.
  6. Place the olive skewer into the turkey of each pita.
  7. Serve with a side of Jardiniera.

 

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.

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