Turkey Cuban Flatbread
This turkey version of the classic Cubano sandwich comes together pizza-style.
8 slicesLilydale® Smoked Turkey Breast Roast, each cut into 6 equal pieces
2 tbsp (30 mL)deli mustard, divided
212-inch store-bought pizza crusts
2 cups (500 mL)shredded Swiss cheese, divided
2 cups (500 mL)prepared coleslaw mix
1/2 cup (125 mL)chopped dill pickles
3 tbsp (45 mL)prepared coleslaw dressing
1 tsp (5 mL)dried oregano
1green onion, thinly sliced
- Move oven racks to top and bottom thirds of oven; preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- Place pizza crusts on prepared baking sheets. Spread mustard evenly over pizza crusts. Top one crust with 1/2 cup Swiss cheese, half of the Lilydale® Smoked Turkey Breast Roast sliced pieces and another 1/2 cup Swiss cheese; repeat with remaining crust.
- Bake on upper and lower racks, switching and rotating baking sheets halfway through cooking, for 8 to 10 minutes or until cheese is melted.
- Meanwhile, toss coleslaw with pickles, coleslaw dressing and oregano. Spoon half of coleslaw mixture over each flatbread; sprinkle with green onion. Cut each flatbread into 8 slices before serving.
Substitute Lilydale® Natural Sliced Deli Oven Roasted Chicken for turkey if desired.
PREP TIME: 15 minutes
COOK TIME: 10 minutes
TOTAL TIME: 25 minutes