This is a sponsored post written by me on behalf of Dove Olive Oil. All opinions are 100% mine.
Are you stuck in a sandwich rut? This toasted turkey sandwich with fresh tomatoes, romaine lettuce, and a tasty white balsamic aioli is incredibly flavorful and the perfect low calorie recipe.
Before I became gluten-free 5 years ago, I used to LOVE going to Italian restaurants and eating bread with the amazing olive oil and balsamic vinegar dip. One of the best perks of living in New York City was going to Little Italy whenever I wanted. Each restaurant had their own take on oil and vinegar blended with fresh herbs and garlic. But, no matter what restaurant I decided to go to the dip was always amazing. Now that I’m gluten-free I make my own dip at home and use some of my left over gluten-free bread. While, its not the same “experience” as Little Italy in NYC, it still hits the spot.
I recently had the chance to taste test a few olive oils and vinegars from Dove Olive Oil, in Branson, MO. Right away I knew I wanted to incorporate their Tuscan Herb Olive Oil and Oregano White Balsamic Vinegar into a recipe. You can skip going to a restaurant! Pair these two together and you will create a perfect dip or condiment to any dish.
I like to use the freshest ingredients as often as possible when I’m cooking. For this recipe, I purchased fresh turkey breast from the grocery store and chopped it into smaller portions that would fit better on a sandwich. I marinated the turkey in 1/4 cup of the Tuscan Herb Olive Oil (or similar), along with a dash of oregano and garlic salt. The infusion of Italian spices and herbs in the olive oil help the turkey retain an incredibly moist and flavorful taste. The longer you let the turkey marinate the better. I then grill the turkey breast for approximately 5-10 minutes or until it is completely cooked through.
For the aioli, you have the option to use either greek yogurt or mayonnaise as the base. I used mayonnaise this time, only because I was out of greek yogurt, and it was just as good. Plus, you aren’t using ALOT of the aioli, so I am not too worried about the extra calories for this one time. Mix 1/3 cup of mayo with 1 tablespoon of the Oregano White Balsamic Vinegar (or similar), 1 tsp minced garlic and 1 sprig of fresh basil. Stir well until all the ingredients are mixed completely. Set aside, until you are ready to build your sandwich.
To assemble the sandwich, choose your preferred bread and slather on the delicious aioli to one side of each piece. I prefer not to add any butter or oil to the outside of the bread while it is being pressed; I don’t think it is necessary. Next, place the turkey breast along with fresh cut tomatoes, romaine lettuce, and a leaf or two of fresh basil. When your sandwich press (or George Foreman grill, in my case) is hot and ready, place your sandwich inside and cook for about 2 minutes. Once your sandwich is done to your preference, carefully remove from the griddle. We don’t want any burnt fingers. It would be very hard to pick up and enjoy the sandwich after all your hard work!
**Now for the fun stuff! I have a great opportunity for one lucky reader to win a Dove Olive Oil giveaway! It will include a pairing of the Tuscan Herb Olive Oil and Oregano White Balsamic Vinegar. Use the Rafflecopter below to enter and win! Be sure to place your answer to the question in my blog comment section 🙂
One person will be randomly selected to receive a 200ml Oil/Vinegar pairing from Dove Olive Oil. The giveaway will run from 5/11/15- 5/15/15. All entrants must be at least 18 years of age or older. This giveaway is open to residents of the United States! The prize may be sent via UPS. Winner is subject to eligibility verification. No purchase is necessary to enter. Void where prohibited by law. The odds of winning are based on the number of entries received. Confirmed Winner(s) will be contacted my email. Winner(s) will have 48 hours to respond before a new winner is chosen. You must use the Rafflecopter below to enter. Good Luck!
Check out our sponsor’s website here! Dove Olive Oil
- 2 boneless, skinless turkey breasts
- 1/4 cup Tuscan Herb Olive Oil (or similar)
- 1/3 cup mayonnaise or greek yogurt
- 1 Tbsp Oregano White Balsamic Vinegar (or similar)
- 1 tsp minced garlic
- 2 sprigs of fresh basil
- dash of oregano
- dash of garlic salt
- 1 large tomato
- Romaine lettuce
- Sliced bread (your preference)
- Slice turkey breast into smaller portions that will fit better on sandwich.
- Marinate the turkey in 1/4 cup of the Tuscan Herb Olive Oil, along with a dash of oregano and garlic salt. Place in refrigerator for 2 hours or longer.
- To create the aioli: Mix 1/3 cup of mayo (or greek yogurt) with 1 tablespoon of the Oregano White Balsamic Vinegar, 1 tsp minced garlic and 1 sprig of fresh basil(chopped). Stir well until all the ingredients are mixed completely. Set aside, until you are ready to build your sandwich.
- Grill the turkey breast for approximately 5-10 minutes or until it is completely cooked through.
- To build the panini: choose your preferred bread and slather the aioli to one side of each piece. Place grilled turkey breast along with fresh cut tomatoes, romaine lettuce, and a leaf or two of fresh basil.
- Once your sandwich press is hot and ready, place your sandwich inside and cook for about 2 minutes.
- As soon as your sandwich is done to your preference, carefully remove from the griddle.