Open-Faced Turkey Pita Sandwich
Servings 1 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.
Yields 2 sandwiches 6 oz.
Browned in Oil Turkey Breast (3 oz. per pita) 2 ea.
4-inch pita breads (not the pocket type)
Basil Pesto Goat Cheese (1½ oz. per pita)
Tomato (¼-inch thick), seasoned with salt and pepper
Arugula salad, lightly tossed with Lemon Vinaigrette (divided between the two sandwiches)
Large green olives, stuffed with pimentos and skewered with a bamboo skewer
Jardiniera (3 oz. per sandwich)
Basil Pesto Goat Cheese
Yields 16 oz. 4 oz.
White Worcestershire sauce
Yields 2½ cups 6 oz.
Fresh lemon juice
White balsamic vinegar
Fresh ground pepper
Extra virgin olive oil
Warm the pita breads.
Spread the Basil Pesto Goat Cheese evenly over each of the warm pitas.
Arrange one slice of tomato over the cheese on each pita.
Arrange the arugula salad with Lemon Vinaigrette over each tomato slice.
Arrange the sliced turkey over the arugula.
Place the olive skewer into the turkey of each pita.
Serve with a side of Jardiniera.
To prepare the Basil Pesto Goat Cheese:
Combine the basil pesto and white Worcestershire sauce with the goat cheese and blend well.
Place into a covered container with a label and date.
The cheese is best if refrigerated for at least 2–3 hours before use.
To prepare the Lemon Vinaigrette:
Blend the lemon juice, balsamic vinegar, lemon zest, sugar, salt and pepper with a wire whisk. Allow the mixture to rest for 15 minutes.
Slowly incorporate the olive oil with a wire whisk.
Chill for one hour before using.