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Turkey Portabella Melt
Recipe Yield: Serves 4 Sandwiches

Slices of roasted Foster Farms Turkey breast on Italian style Focaccia bread with grilled and marinated portabella mushrooms, and Buffalo mozzarella. Serve with the Sundried Tomato Aioli as a finishing touch.
6  Oz.  Foster Farms Natural Turkey Breast Roast
2  Cups  Red wine
1/2  Cup  Balsamic vinegar
1  Tsp.  Kosher salt
1  Tsp.  Pepper
4  Each  Portabella mushrooms
1  Cup  Mayonnaise
1/4  Cup  Flat leaf parsley, chopped
1/2  Cup  Sundried tomato, chopped
1  Tbsp.  Fresh garlic, minced
1  Each  Italian style Focaccia bread
8  Slices  Buffalo Mozzarella
1/4  Cup  Basil, chopped
  • Preheat Oven and Roast Turkey according to package instructions.
  • Preheat grill to Medium-Low heat.
  • Mix together red wine, balsamic vinegar, kosher salt and pepper.
  • Clean Portabellas and place in a large bowl or sealable bag and add the marinade.
  • Marinade for at least 30 minutes before grilling.
  • Grill on Medium-Low heat until Portabellas become tender, about 5 minutes a side.
  • For the Sudried Tomato Aioli, add mayonnaise with chopped the parsley, basil, sundried tomato and mince garlic.
  • Place ingredients a bowl and mix well.
  • Slice Focaccia bread in half and spread the Aioli on the top half.
  • Place 4 slices of turkey on the bottom half.
  • Top the turkey with two slices of the Buffalo Mozzarella and one Grilled Portabella.
  • Place the top half of the bread on and heat the sandwich in the oven or in a skillet and serve warm.
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