Ingredients
-
1/3
c.
Green Olives
— pitted and coarsely chopped
-
1/3
c.
Black olives
— pitted and coarsely chopped
-
1/8
c.
pimiento
— chopped
-
1/8
c.
cocktail onions
— drained, chopped
-
1
clove
garlic
— finely minced
-
1
tbsp.
Capers
-
1/8
c.
parsley
— finely chopped
-
1/4
tsp.
oregano
-
1/8
tsp.
Black pepper
-
3
tbsp.
olive oil
-
1
tsp.
red wine vinegar
-
12
oz.
Golden Pan Roasted Turkey Breast
-
1
Large Foccacia bread
-
1
c.
lettuce
— shredded
-
8
slices
Provolone cheese
-
8
slices
tomato
Instructions
- For the olive salad, mix the first 11 ingredients together. Cover and allow to marinate overnight, or a minimum of 12 hours.
- Cut the Foccacia bread in half horizontally. Cover the bottom of the bread with the shredded lettuce and the olive salad.
- Layer the turkey breast and the cheese alternately onto the sandwich. Finish with the tomatoes and the top part of the bread.
- Cut sandwich into quarters and serve on a platter one right after the other.
