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1
Whisk the vinegar and olive oil together in a small bowl and season with salt and pepper.
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2
Slice the focaccia into 4 equal pieces; then slice each piece horizontally for sandwiches.
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3
Spread some of the Dijon mustard on the cut side of the bottom half of each focaccia.
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4
Top bread evenly with turkey, peppers, and season with salt and pepper.
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5
Add mozzarella and baby greens, and drizzle the balsamic dressing on top.
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Smear the top half of each focaccia with Key Lime Garlic Mayonnaise, and place on top of greens to finish sandwich.
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Brush the tops and bottoms of each sandwich with olive oil.
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8
Heat a sandwich press, or use cast iron pans and aluminum foil covered bricks to press sandwiches.
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9
Cook the sandwiches, in batches if needed, until the cheese melts and the bread is toasted.
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Serve.
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11
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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13
Pete's Rubbed and Almost Fried Turkey:
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Special Equipment: deep heavy-bottomed pot for frying turkey
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Process the garlic, herbs, lemon zest, salt and pepper in a food processor fitted with the metal blade until coarsely ground.
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16
Rub mixture generously over turkey breast.
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Roll the turkey breast into a compact shape by turning the smaller end of the breast under.
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18
Wrap tightly in 3 layers of heavy-duty aluminum foil.
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Fill a deep heavy-bottomed pot 2/3's full with oil.
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Heat over medium-high until a deep-fry thermometer reads 350 degrees F. Fry the turkey breast, wrapped in the foil, for 35 minutes or 12 minutes per pound.
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Carefully remove turkey from oil and set aside, wrapped in the foil, to cool to room temperature.
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22
Refrigerate turkey until firm enough to thinly slice, at least 2 hours or overnight.
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23
Pulse the egg, mustard, garlic and lime juice in a food processor fitted with a metal blade.
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24
Season with salt and pepper, to taste.
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25
With the machine running, add the oil in a steady stream until the mixture is pale in color and thick.
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26
Transfer mayonnaise to a bowl, stir in zest, cover and refrigerate for 1 hour.
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27
*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs
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Due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
