Roasted Turkey, chopped hard boiled eggs, cherry tomatoes and Bibb lettuce with a Nic,oise olives and capers tapenade spread on grilled marjoram focaccia. Served open-faced.
3 oz Foster Farms Fully Cooked Signature Carving Roasted Turkey Breast Rubbed with Seasonings
1 each Focaccia roll
1 teaspoon Olive oil
0.25 teaspoon Marjoram
2 oz Pitted Niçoise olives
0.5 teaspoon Capers
0.5 teaspoon Sea salt
0.25 teaspoon Pepper
0.5 each Hard boiled eggs
2 each Cherry tomatoes
1 leaf Bibb lettuce
For the Olive Caper Tapenade, place olives, capers, salt and pepper into a food processor and pulse until finely ground. Store tapenade under refrigeration until needed.
Heat grill to medium heat.
Split Focaccia roll in half. Brush each half with 1 teaspoon. olive oil and sprinkle with marjoram leaves.
Place Focaccia bread seasoned side down on grill and cook until grill marks appear and bread is lightly toasted.
Spread 2 tablespoon. Olive Caper Tapenade onto roll.
Top with 2 oz Turkey, 1/2 chopped hard boiled egg, 4 tomato halves, and 1 leaf Boston Bibb lettuce. Season sandwich with salt and pepper to taste.