Turkey tenderloins sandwiches on foccacia
bread with mayonnaise, Dijon mustard, and Swiss cheese.
Marinated
Tenderloin Finger Sandwiches
- 1 package Honeysuckle
White Breast Tenderloin (rotisserie, homestyle, or lemon-garlic)
2/3 cup mayonnaise, reduced fat
2 tablespoons Dijon mustard
1 1/2 pounds Swiss cheese, sliced thin
2 loaves foccacia bread, halved horizontally (8 to10-inch rounds)
or use 2 loaves onion foccacia bread, halved horizontally (8
to 10-inch rounds)
- Preheat oven to 325°F
(160°C). Bake Turkey Breast Tenderloin in pan for about 50
to 60 minutes, or until internal temperature of the meat reaches
165°F (75°C). Remove from the oven and let cool slightly.
Slice into 1/4-inch thick slices.
- In a small bowl, combine
mayonnaise and mustard. Spread all sides of the foccacia loaves
with the mayo mixture. Stack turkey and cheese slices on 2 of
the foccacia halves. Refrigerate any unused turkey. Top these
with the other foccacia halves. With a sharp bread knife, slice
the sandwiches into thin pie wedges. Secure with party toothpicks,
and place on a non-stick cookie sheet. Place under the broiler
for a minute, or until the cheese melts. Serve hot.
Makes 6 servings.
Optional garnish: Edible
flowers from your grocer's produce department.
Nutrition Facts: Amount
Per Serving Calories: 743 Calories from fat: 350 Total fat: 39
gm Saturated fat: 22 gm Cholesterol: 173 mg Sodium: 907 mg Carbohydrate:
35 gm Protein: 62 gm
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
