Ingredients
- 2 1/4 lbs. Perdue Pan Roasted Rotisserie Turkey Breast — thinly sliced into 24 slices
- 3 c. Marinated Artichoke Hearts — drained
- 8 oz. Smoked Gouda or Cheddar cheese — cut into 1/2 in. cubes
- 1 c. Greek, Black, or Green Olives — drained
- 8 oz. Jarlsburg or Muenster cheese — cut in 1/2 in. cubes
- 10 oz. Yellow or Red Cherry Tomatoes
- 16 oz. Baby corn — drained
- Lettuce leaves — as needed
- Assorted Mustards — as needed
Instructions
Line a large serving platter with lettuce leaves. Roll up turkey slices and arrange at both ends of platter. Arrange artichoke hearts, cheeses, olives, tomatoes and baby corn in colorful sections on platter. Serve with assorted flavored mustards.