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.
Bake Turkey Breast Tenderloin in pan for about 50 to 60 minutes,
or until internal temperature of the meat reaches 165°F.
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.
