Recipes
INTERESTED IN MORE?
Los Cabos Turkey Ciabatta
Recipe from the Tyson Foods Kitchens
12 Servings
INGREDIENTS & INSTRUCTIONS
Serve this rustic Mexican resort club sandwich, featuring cold turkey breast slices and Monterey Pepper Jack cheese, on ciabatta bread with zesty chili-lime mayonnaise, crispy strips of bacon, romaine lettuce blend, and sliced tomato.
| INGREDIENTS | QUANTITY | METHOD |
|---|---|---|
| DeliSlices™ Sliced Oven Roasted Turkey Breast, 98% fat free, 0.50 oz. (#104575-279) | 2-1/4 lbs | Cover tightly and slack in cooler between 32° and 36°F prior to use. | Tyson® Applewood Smoked Bacon, Flat-Pack®, 18 to 22 slices per lb., Uncooked (#209150-928) | 24 slices | Place bacon on sheet plan lined with backing paper. Heat in preheated conventional oven at 350°F for 30 to 40 minutes or until crisp and internal temperature reaches 145°F for 15 seconds. Remove from oven. Keep warm above 140°F. |
| Chili Lime Mayonnaise | Combine in bowl and whisk to blend. Cover and chil1 to hold. | |
| Mayonnaise | 3-4 tsp. | |
| Chipotle chili pepper, dried | 3/4 tsp | |
| Chili lime seasoning, dried | 1/2 tsp | |
| Ciabetta bread, split for sandwiches, cut sides, buttered, toasted on Panini grill | 12 | To assemble single serving: Place 1 ciabatta bread on flat work surface, toasted sides up. Spread 1 tablespoon chili lime mayonnaise on each half. Layer bottom half on roll with ½ ounce lettuce blend, 2 tomato slices, 3 ounces turkey, 1 cheese slice and 2 strips bacon. Close sandwich with top half of roll. |
| Romaine lettuce blend, fresh | 6 oz | |
| Tomato sliced, fresh | 24 slices | |
| Monterey Pepper Jack cheese slices | 12 slices |
To print recipe, click here.
Contact your Local Golbon Distrbutor to order the ingredients featured in this recipe.
