Breakfast Dinner Fruits Lunch Meat Stefano Faita

Italian Turkey BLT

By In The Kitchen With Stefano Faita


Avocado Pesto Spread
1 ripe avocado
2 tbsp. pesto
1 to 2 tbsp. lemon juice
1 tbsp. olive oil

1 pound turkey scaloppine
8 thin slices pancetta
Salt and freshly ground pepper, to taste
1 tsp. dried oregano
Pinch hot pepper flakes, or to taste
Olive oil, as needed
4 large foccaccia buns or 5-inch squares
4 small handfuls arugula
8 slices mozzarella, preferably fresh mozzarella
1 large beef steak tomato, sliced


Avocado Pesto Spread
Mash avocado. Add pesto, lemon juice and olive oil. Stir to combine.

Preheat grill or large grill pan to high.

Pat turkey scaloppine dry with paper towel. Season with salt and pepper, oregano, and hot pepper flakes. Drizzle with olive oil.

Reduce grill heat to medium.

Add turkey and pancetta slices to grill. Grill turkey until cooked through and no longer pink, about 3 minutes per side. Grill pancetta until golden, about 1 to 2 minutes per side.

Assemble sandwich in focaccia buns with Avocado Pesto Spread, arugula, turkey, pancetta, mozzarella and tomato.

Yield: 4 servings.