Roasted turkey, chopped hard boiled eggs, cherry tomatoes and bibb lettuce with a Niçoise olives and capers tapenade spread on grilled marjoram focaccia. Served open-faced.
BREAD, OIL & HERBS
OLIVE CAPER TAPENADE
Pitted Niçoise olives
EGGS & PRODUCE
Hard boiled eggs
For olive caper tapenade, place olives, capers, salt and pepper into a food processor and pulse until finely ground. Refrigerate tapenade until needed.
Heat grill to medium high.
Split focaccia roll in half. Brush each half with 1 teaspoon. olive oil and sprinkle with marjoram leaves.
Place focaccia bread seasoned side down on grill and cook until grill marks appear and bread is lightly toasted.
Spread 2 tablespoons of olive caper tapenade onto roll.
Top with 2 oz. turkey, 1/2 chopped hard boiled egg, 4 tomato halves, and 1 leaf bibb lettuce. Season sandwich with salt and pepper to taste.