INGREDIENTS:6 lbs.smoked turkey breast, shaved thinly 3 lbs.provolone cheese, shaved thinly 1 lb.zucchini, cut into ¼-in. dice 1 lb.plum tomatoes, cut into ¼-in. dice 1 lb.eggplant, cut into ¼-in. dice ½ lb.onion, cut into ¼-in. dice 4 clovesgarlic, minced 3 Tbsps.Italian herb blend 8 ozs.Parmesan cheese, grated to tastesalt and pepper ½ cupolive oil 48 ea.slices of olive bread or 24 olive rolls, sliced as neededrosemary sprigs or basil leavesDIRECTIONS:1. Divide the turkey into 4-oz. portions and divide provolone into 2-oz. portions. Wrap, refrigerate and reserve. 2. Mix the vegetables, seasonings and Parmesan together. Cover and reserve. 3. For each serving, to order: Heat the bread on the griddle, cut side down, until golden brown. Place a 4-oz. serving of turkey directly onto the grill, and place 2 ozs. provolone on top. Place ½ cup vegetable mixture on the griddle and stir-fry with 1 tsp. olive oil for about 1 minute. 4. When cheese has almost melted, remove the bread from griddle and place the turkey/ cheese onto the bread. Add the heated vegetables. Cover with the top of the roll or other slice of bread. Slice the sandwich on the diagonal and garnish with fresh herbs. NUTRITIONAL INFORMATION: SERVINGS:24 servings From:Recipe from the National Turkey PHOTO CREDIT:Photo Credit:
