Butterball Foodservice | Open-Faced Turkey Pita Sandwich

Ingredients

• 1. Warm the pita breads.
• 2. Spread the Basil Pesto Goat Cheese evenly over each of the warm pitas.
• 3. Arrange one slice of tomato over the cheese on each pita.
• 4. Arrange the arugula salad with Lemon Vinaigrette evenly over each tomato slice.
• 5. Arrange 3 ounces of sliced turkey over the arugula.
• 6. Place the olive skewer into the turkey of each pita.
• 7. Serve with a side of Jardiniera (3 ounces).
• 1. Combine the basil pesto and white Worcestershire sauce with the goat cheese and blend well.
• 2. Place into a covered container with a label and date.
• 3. The cheese is best if refrigerated for at least 2–3 hours before use.
• 1. Blend the lemon juice, balsamic vinegar, lemon zest, sugar, salt and pepper with a wire whisk. Allow the mixture to rest for 15 minutes.
• 2. Slowly incorporate the olive oil with a wire whisk.
• 3. Chill for one hour before using.
• 1. Bring the vinegar, canola oil, water and seasonings to a boil. Then add the cauliflower, carrots, celery and green peppers, and simmer for 5 minutes.
• 2. Remove from the heat and cool to 90°F. Then add the remaining ingredients.
• 3. Chill to 40°F.