MAKING LIFE TASTE BETTER

Thursday, November 25, 2010

Turkey Focaccio

 
  • CRANBERRY PECAN SAUCE:
  • 1/2 cup Greek Yogurt
  • 1/2 cup whole-berry cranberry sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons chopped pecans, toasted
  • 1 tablespoon honey

  • SANDWICH:
  • 1 loaf (8 ounces) focaccia bread
  • fresh Watercress
  • 1/2 pound thinly sliced cooked turkey
  • 1/4 pound grated Smoked Gouda cheese
  • 8 slices tomato (preferably Yellow)
  • Sliced Avocado

Directions

  • In a small bowl, combine the yogurt, cranberry sauce, mustard, pecans and honey.
  • Cut bread in half horizontally; spread with cranberry pecan sauce. Layer with Watercress, turkey, cheese, tomato and avocado; replace bread top. Cut into wedges. Yield: 4 servings.

No comments:

Post a Comment