Roasted turkey breast on focaccia bread with marinated, grilled portobello mushrooms and buffalo mozzarella. Served warm with an aioli spread of sundried tomatoes, fresh basil, parsley and garlic.
Sea salt, coarse
SUNDRIED TOMATO AIOLI
Italian parsley, chopped
Fresh basil, julienned
Focaccia, sliced in half horizontally
Fresh mozzarella, sliced
Make a marinade, by mixing red wine, balsamic vinegar, salt and pepper. Clean portobello mushroom and marinate at least 30 minutes.
Grill portobellos until tender, about 5 minutes per side.
For the sundried tomato spread, stir together the mayonnaise, parsley, sundried tomato, garlic and basil in a bowl.
To assemble, place the turkey on the bottom half of the focaccia and spread the condiment on the top half. Top the turkey with the mozzarella and the portobello mushroom. Place the top half of the bread on the sandwich and heat in the oven. Serve warm.