Recipes

• 1 package (300 g)
  Lilydale^®Oven Roasted Carved Turkey Breast
• 4
  whole grain buns
• 1/3 cup (75 mL)
  olive tapenade
• 4 slices
  provolone cheese
• 2
  roasted red peppers, halved
• 2 cups (500 mL)
  baby spinach, washed
• 1/4 cup (60 mL)
  fresh basil leaves, washed and torn

1. Slice buns in half lengthwise. Scoop out bread from bottom and top half of each bun, leaving about 1/2-inch (1 cm) border all around (reserve hollowed-out bread for another use).
2. Brush cut sides of each bun with tapenade. Layer cheese, Lilydale^®Oven Roasted Carved Turkey Breast, red peppers, spinach and basil in each bun. Top with other half of the bun. Repeat with remaining buns. Press down gently on sandwiches; wrap individually in plastic wrap. Let stand for 20 minutes at room temperature or refrigerate for up to 24 hours.

For a family-size sandwich, use one whole small bread round and cut sandwiches into wedges.