Roasted Turkey Foccacia with Calcutta Chutneys

Servings: 8


  • 1 whole Pan Roasted Turkey Breast
  • 2 whole foccacia bread rounds — sliced in quarters
  • 4 oz. Alfalfa sprouts
  • 10 oz. mango chutney
  • 10 oz. cranberry-raisin chutney
  • 24 slices Sundried tomato polenta (pre-cooked in a roll) — sliced 1/4 in. thick
  • Radicchio leaves
  • 2 tbsp. olive oil


  1. Slice PERDUE turkey breast into ¼” slices, wrap in foil and heat according to directions.
  2. In a skillet over medium-high heat, add olive oil. When hot, place polenta slices in a single layer and brown until edges are slightly crispy.
  3. Slice ¼ of foccacia bread in half. Layer radicchio and sprouts on bottom piece and then top with warmed turkey slices. Drizzle with one or both chutneys and cover with top slice of bread.
  4. Place turkey sandwich on serving plate. Place a leaf of radicchio along side sandwich and top with 3 browned polenta slices. On top of polenta, spread mango chutney and then add a dollop of cranberry-raisin chutney.