Butterball Foodservice | Turkey Sandwich Italiano

Ingredients

• 1. On one slice of focaccia, place the sauce, mozzarella, Parmesan and pesto.
• 2. On the other slice, spread additional pesto, as desired.
• 3. On a broiler pan, place both slices of focaccia (cut sides up), the turkey and the pepper. Broil briefly, until the cheese is melted and the turkey and pepper are warmed.
• 4. Place the turkey and pepper on the marinara- and pesto-topped focaccia.
• 5. If desired, add the Balsamic Glaze to the pesto-topped focaccia, and place the focaccia on top of the sandwich.
• 6. Serve.
• 1. Combine the kale, Parmesan, garlic and salt in a food processor.
• 2. Pulse 5 times.
• 3. With the motor running, drizzle in the oil.
• 4. Season to taste with salt and pepper.
• 1. In a sauté pan, heat the oil over medium-high heat. Sauté the garlic until the aroma fills the air.
• 2. Add the bay leaves and fresh sage. Sauté for 15 seconds.
• 3. Add the tomatoes, sugar, salt and pepper. Bring to a boil and simmer for 10–15 minutes.
• 4. Stir in the chopped parsley and chiffonade of basil.
• 5. Simmer for another 30 minutes, then remove the bay leaves.
• 6. To store, pour the sauce into a container, cover, label and refrigerate.
• 1. Combine the vinegar and sugar in a small pan.
• 2. Cook over medium heat until boiling, then reduce the heat slightly and cook for about 12 minutes, until the glaze is thickened and syrupy.
• 3. Cool before using.