Enjoy! - Celebrate Sunny Days with Manitoba Foods - Grilled Turkey Stackwich - Manitoba Agriculture, Food and Rural Initiatives

July 2007

Enjoy! - Celebrate Sunny Days with Manitoba Foods

Now on the deck or at a picnic - easy to transport. Just slice to reveal the treasure of a meal inside.
2 tbsp	(30 mL)	each: olive oil and lemon juice
1 tbsp	(5 mL)	dried rosemary, crumbled
¾ lb	(375 g)	turkey scallopini
8	(8)	slices eggplant (3/8 inch/1 cm thick)
1	(1)	round sourdough bread, about 675 g
½ cup	(125 mL)	prepared pesto, divided
2	(2)	plum tomatoes, thinly sliced
1	(1)	each: roasted sweet red and yellow peppers, peeled, seeded and sliced
1	(1)	bunch watercress, trimmed, divided
½ cup	(125 mL)	red onion, thinly sliced
In a small bowl, whisk together oil, lemon juice and rosemary; divide in half. In shallow baking dish combine half of marinade and turkey; let stand 15 minutes. Place remaining marinade in another shallow dish with eggplant slices, turn to coat both sides; set aside. Grill or barbecue turkey slices and eggplant for 2 to 3 minutes per side. Slice top third off of bread. Tear out bread from top and bottom sections, leaving ½" (1 cm) rim, to create hollow bowl. Spread inside of bread bowl with half of pesto. Layer with eggplant slices, tomato, half of watercress and turkey. Add roasted peppers, remaining watercress and onion. Spread remaining pesto on inside of bread top; place over bread bowl, pressing down firmly. Wrap well with plastic wrap and refrigerate overnight. Makes 6 - 8 servings Manitoba Turkey Producers www.turkey.mb.ca