Home Cooks > Recipes > California Turkey Bistro Sandwich
(Yield: 6 servings) 1 pound turkey breast slices or cutlets
1/4 cups plus 1 Tbsp.Kikkoman Teriyaki Marinade &
2 tablespoons vegetable oil, divided
1 piece (12 x 8-inch) foccacia bread
2 small zucchini, cut in half lengthwise, then sliced
1 large tomato, seeded and diced
1 clove garlic, minced
1 tablespoon dry white wine
3 tablespoons chopped fresh parsley
- Place turkey in large plastic food storage bag; pour in 1/4 cup teriyaki sauce. Press air out of bag; close top securely. Turn bag over several times to coat turkey well. Marinate 10 minutes, turning bag over once.
- Heat 1 Tbsp. oil in large skillet over medium heat. Cook half of turkey slices 1 to 2 minutes on each side, or until browned and thoroughly cooked; remove and keep warm. Cook remaining turkey; arrange slices over foccacia.
- Heat remaining 1 Tbsp. oil in same skillet; add zucchini, tomato and garlic. Cook, stirring, 2 minutes. Pour in wine and remaining 1 Tbsp. teriyaki sauce; cook 2 minutes, stirring occasionally. Stir in parsley. Spoon zucchini mixture and pan juices evenly over turkey and foccacia.
- To serve, cut into 6 square pieces.