Smoked Turkey Breast Ratatouille Melt
Source of Recipe
Executive Chef Howard Velie, formerly of Eurest Dining Services in Washington, DC.
List of Ingredients
6 Pounds SMOKED TURKEY BREAST shaved thin
3 Pounds Provolone cheese shaved thin
1 Pound zucchini cut into 1/4 inch dice
1 Pound plum tomatoes cut into 1/4 inch dice
1 Pound eggplant cut into 1/4 inch dice
1/2 Pound onion cut into 1/4 inch dice
4 Cloves garlic minced
3 Tablespoons Italian herb blend
8 Ounces Parmesan cheese grated
To taste salt and pepper
1/2 Cup olive oil
olive loaves or boules sliced
As needed rosemary sprigs or basil leaves
Recipe
Divide the turkey into 4-ounce portions and divide the Provolone into 2-ounce portions. Wrap, refrigerate and reserve.
Mix the vegetables, seasonings and Parmesan together. Cover and reserve.
To order: heat the bread on the griddle, with the cut side down, until golden brown. Place a 4-ounce serving of turkey on the griddle; heat for about 1 minute, turn the turkey over and place 2 ounces Provolone on top of the turkey, allowing the cheese to melt. Place 1/2 cup vegetable mixture on the griddle and stir-fry with 1 teaspoon olive oil for about 1 minute.
When the cheese has almost melted, remove the bread from the griddle and place the turkey/cheese onto the bread. Add the heated vegetables. Cover with the top of the roll. Slice the sandwich on the diagonal. Garnish plate with fresh herbs.
May use seven-grain bread if the olive loaves or boules are not available.
Serves 24
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