© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/2 lb sundried tomatoes, rehydrated
3 Cloves garlic, crushed
1/3 c extra virgin olive oil
3 tbsp white balsamic vinegar
To Taste salt and freshly ground black pepper
3 Medium red onions, thinly sliced
2 tsp fresh rosemary, minced
2 tsp fresh basil, minced
2 tsp fresh oregano, minced
2 Cloves garlic, minced
2 tbsp extra virgin olive oil
24 Slices Italian crusty county bread
24 Leaves Boston lettuce, washed, dried and chilled
3 lbs OVEN ROASTED TURKEY BREAST, sliced thin
1-1/2 lbs Fontina cheese, sliced thin
2 Heads frisée, divided
2 c Mediterranean mix-pitted olives & roasted peppers
Blend sundried tomatoes, garlic, olive oil, balsamic vinegar, salt and pepper together in a food processor. Hold for service.
In a large bowl, toss onions with rosemary, basil, oregano, garlic and olive oil.
Sauté onion mixture over medium heat until almost crisp and lightly browned. Hold for service.
For each sandwich, spread one side of each slice of country bread with tapenade. Layer lettuce, 4-ounces sliced turkey and 2-ounces sliced cheese on bottom slice.
Top with sautéed onions, frisée and top slice of bread.
Cut sandwich in half, on the diagonal. Garnish with additional frisée, olives and roasted peppers.
Total Calories 700
Calories from Fat 280
Total Fat 31 g
% Daily Total Fat 48
Saturated Fat 10 g
% Daily Saturated Fat 50
Cholesterol 100 g
% Daily Cholesterol 33
Sodium 2630 mg
% Daily Sodium 110
Total Carbohydrates 62 g
% Daily Total Carbohydrates 21
Dietary Fiber 7 g
% Daily Dietary Fiber 28
Sugars 7 g
Protein 46 g
% Daily Protein 60
% Daily Vitamin C 60
% Daily Calcium 45
% Daily Iron 20