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Mediterranean Grilled Turkey Caprese

Mediterranean Grilled Turkey Caprese
Print Recipe

Ingredients

Yields 50 Serving(s)

Quantity

Measure

Weight
JENNIE-O® Turkey Browned Breast Steak #230324, 4/6. 17# 17 lbs. 10 1/ 8 oz.
Sliced whole grain ciabatta buns 100 buns
Tomato 9 lbs. 14 3/4 oz.
Spinach 3 lbs. 5 oz.
Non-stick cooking spray 100 sprays
Plain yogurt 3 qt.
Lemon juice 1 c.
Extra virgin olive oil 1/2 c.
Garlic powder 1/2 c.
Dill weed 1/2 c.
Shredded mozzarella cheese 6 lbs. 4 oz.

Turkey Steaks (2.82 oz.): 2.0 oz. Meat/Meat Alternate Whole Grain Ciabatta (1 roll): 2.0 oz. eq Whole Grain Rich (per Manufacturer PFS) Mozzarella Cheese (1/4 cup): 0.5 oz. Meat/Meat Alternate (per FBG) Tomato Slices (1/4 cup): 0.25 cup Red/Orange Vegetable Spinach (1/2 cup): 0.25 cup Dark Green Vegetable

For preparation by a food preparation establishment only, according to the food code or equivalent.

Nutrients Per Serving
Calories358 cal
Total Fat10 g
Saturated Fat4 g
Trans Fat0 g
Cholesterol 51 mg
Sodium919 mg
Total Carbohydrates37 g
Dietary Fiber5 g
Total Sugars5 g
Protein33 g
Potassium462 mg
Iron3 g
Calcium267 mg
Vitamin A1442 %
Vitamin C11 mg
Vitamin D0.5 mcg

*Indicates missing Nutrient Information.

Directions

Portion Size: 1 Sandwich

  1. Remove product from freezer and thaw under refrigeration for 24-72 hours.
  2. Preheat oven to 350°F.
  3. Slice tomatoes 1/2” thick.
  4. Prepare tzatziki sauce by combining yogurt, olive oil, lemon juice, dill and garlic in a bowl. Stir until well combined.
  5. To assemble a sandwich:a. Open bun and place two halves next to each other.b. Spread 2 tablespoons of tzatziki sauce on the bottom half.c. Add 1/4 cup of shredded mozzarella cheese on top of sauce.d. Add two (2) turkey slices (2.82 oz.)e. Add two slices (1/4 cup) of tomatoes.f. Top with 1/2 cup fresh spinach.g. Close sandwich with top of bun.
  6. Place assembled sandwiches on lined sheet pans.
  7. Spray tops of each sandwich with non-stick cooking spray.
  8. Bake in oven for 10-12 minutes.
  9. Offer each student one (1) sandwich to provide 3.0 oz. meat/meat alternate, 2.0 oz. eq whole grain, 1/4 cup Dark Green Vegetable and 1/4 cup Red/Orange Vegetable.