INGREDIENTS:6 lbs. smoked turkey breast, shaved thin
3 lbs. Provolone cheese, shaved thin
1 lb. zucchini, cut into
¼-inch dice
1 lb. plum tomatoes, cut into
¼-inch dice
1 lb. eggplant, peeled and cut into ¼-inch dice
4 cloves garlic, minced
3 Tbsp. Italian herb blend
8 oz. Parmesan, grated
to taste, salt and pepper
½ cup olive oil
olive bread loaves, sliced
for garnish, rosemary sprigs or basil leavesDIRECTIONS:Divide turkey into 4-oz. portions and divide Provolone into 2-oz. portions. Wrap, refrigerate and reserve. Mix vegetables, seasonings and Parmesan together. Cover and reserve.
To order: Heat bread on the griddle with cut side down until golden brown. Place 4-oz. serving of turkey on griddle; heat for about 1 minute; turn turkey over and place 2 oz. Provolone on top, allowing cheese to melt. Place ½ cup vegetable mixture on griddle and stir fry with 1 tsp. olive oil for about 1 minutes. When cheese has almost melted, remove bread from griddle and place turkey/cheese onto bread. Add heated vegetables. Cover with with other slice of bread. Slice sandwich on the diagonal. Garnish plate with fresh herbs.SERVINGS:24 servingsFrom:Howard Velie, Eurest Dining Services/Fannie M', Washington, D.C.
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