The recipe for cold sandwiches with fried turkey meat, pre-marinated in mustard beer. Sandwiches served with red sweet pepper pesto with herbs nuts and cheese. Share with friends: 
Photo of the dish: Steve Girelt Time: 2 hours. 40 min Complexity: easy Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Turkey
- 350 ml. light beer
- 3 tbsp. l Dijon mustard with whole grains
- Coarse salt and freshly ground pepper
- 1100 – 1300 gr. turkey breasts on skinless, washed and dried
Pesto
- 3 large red bell peppers
- 1/2 tbsp. fresh basil leaves
- 2 cloves of garlic
- 1/4 Art. grated parmesan cheese
- 1/4 Art. toasted pine nuts
- 1/4 tsp red hot pepper petals
- 1/4 tsp anchovy pasta
- Coarse salt and freshly ground pepper
- 1/4 Art. extra virgin olive oil
- 450 gr sourdough bread
- Ground Lettuce
- 3 slices of provolone cheese
Sandwiches
- 3/4 Art. pickled italian giardiniere vegetables without liquids.
Recipes with similar ingredients: light beer, Dijon mustard, turkey, bell peppers, basil, garlic, parmesan, nuts cedar, anchovies, cheese, lettuce, jardiniere
Recipe preparation:
- Marinate turkey: in a container with a lid of 4.5 l mix beer, mustard and 1 tsp. salt and pepper. Add turkey, close the container and place it in a large bowl. Refrigerate for 45 minutes.
- Meanwhile, make pesto sauce: bell pepper grill, over the flame of a gas stove or in a preheated an oven with a grill function until it is charred. Periodically turn it over with tongs. Put the pepper in the bag and let it cool within 10 minutes. Peel it from peels, stalks and seeds (not rinse).
- Sweet pepper, basil, garlic, parmesan, pine nuts, hot red pepper, anchovy paste, 1/2 tsp. salt and 1 tsp. chop black pepper in a food processor until smooth condition.
- Without turning off the combine, slowly through a special hole add olive oil. Add salt and pepper if necessary. If a you don’t need the pesto right away, put it in the refrigerator.
- Preheat the oven to 190 degrees. Take the turkey out of the marinade (do not rinse it) and place on the grill, pre-installing her over a flat baking sheet. Bake for about 1 hour until the thermometer will not show a temperature of 70 degrees in the thickest part of the breast. Transfer the meat to a cutting board and cool.
- Make sandwiches: separate the meat from the bones and cut into diagonals into pieces 2.2 cm thick. Coarsely chop the pickled vegetables and mix them in a bowl with 1/4 tbsp. pesto. Cut the bread into in half in the middle so that you get a giant bun. Take out from the upper half a little bread crumb. Lubricate both halves pesto. Lay out a layer of lettuce, provolone cheese, turkey and mixture vegetables and pesto sauce on the lower half of the loaf, put on top second half. Wrap tightly with cling film so that the sandwich not split up. Put in the refrigerator for 20 minutes, then cut it into pieces.
