INGREDIENTS PER 10 PEOPLE
Turkey breast, 21 oz
slices of bread, 8
salad mix, 5 oz
provolone, 8 slices
extra virgin olive oil, 3 tablespoons
apple cider vinegar, 1 tablespoon
salt, to taste
pink pepper, to taste
Cut the turkey breast into strips and then cut 8 thin medallions.
Toast the bread on the contact grill and cook the medallions.
Dress the salad with an emulsion made with two tablespoons of oil, a tablespoon of apple cider vinegar, a pinch of salt and freshly ground pink pepper.
Season the turkey with bread and a pinch of salt and a drizzle of oil. Put the salad, turkey and provolone on the bread.
Thanks to Essenza di Vaniglia.