K-12
Lunch
Tokyo Turkey Breakfast Biscuit
Open-Faced Turkey Pita Sandwich
1
sandwich
Serving Size
20
mins.
Prep Time
35
mins.
Total Time
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 slice(s)
Tomato (¼-inch thick), seasoned with salt and pepper
¾ oz.
Arugula salad, lightly tossed with Lemon Vinaigrette
2 ea.
Large green olives, stuffed with pimentos and skewered with a bamboo skewer
6 oz.
Jardiniera
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 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).
Ingredients
Basil Pesto Goat Cheese
Yield: 16 oz.
4 oz.
Basil pesto
1 tsp.
White Worcestershire sauce
4 oz.
Goat cheese
Directions
- 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.
Ingredients
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.
Black pepper
12 oz.
Extra virgin olive oil
Directions
- 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.
Ingredients
Jardiniera
3 cup(s)
Red wine vinegar
1 cup(s)
Canola oil
1 cup(s)
Water
4 tsp.
Sea salt
2 tsp.
Oregano (dry leaves)
8 tbsp.
Sugar
1 tsp.
Black pepper
1 head(s)
Cauliflower, sliced in small pieces
4 ea.
Carrots, peeled and sliced thin
4 rib(s)
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(s)
Fresh Italian parsley, chopped
1 cup(s)
Artichoke hearts, chopped
½ cup(s)
Sun-dried tomatoes, chopped
¾ cup(s)
Pepperoncini, chopped
1 cup(s)
Olive oil
Directions
- 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.
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