Roasted turkey topped with black olive-caper tapenade, chopped egg and tomato with Boston Bibb lettuce, served open-faced on grilled marjoram focaccia.
Ingredients:
8 Oz.
Foster Farms Turkey Breast, thin sliced
4 Each
Foccacia sandwich rolls
4 Tsp.
Olive Oil
1 Tsp.
Dried marjoram leaves
8 Tbsp.
* Olive Caper Tapenade
2 Large
Hard boiled eggs, chopped
8 Each
Cherry tomatoes, halved
4 Large
Boston Bibb lettuce leaves
Sea salt and freshly ground pepper to taste
* Olive Caper Tapernade
6 Oz.
Pitted Nicoise Olives
3 1/2 Oz.
Capers
Instructions:
Heat grill to medium heat.
Split Foccacia roll in half. Brush each half with 1 tsp. olive oil and sprinkle with marjoram leaves.
Place Foccacia bread seasoned side down on grill and cook until grill marks appear and bread is lightly toasted.
Spread 2 Tbsp. Olive Caper Tapenade onto roll.
Top with 2 oz. turkey, ½ chopped hard boiled egg, 4 tomato halves, and 1 leaf Boston Bibb lettuce. Season sandwich with salt and pepper to taste.
* Olive Caper Tapernade
Place olives and capers into a food processor and pulse until finely ground. Store remaining tapenade under refrigeration until needed.
