Cafe Coco shares their recipe for the popular turkey rock sandwich

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Chef Asa Martinez from Café Coco made her Turkey Rock Sandwich (see recipe below). Cafe Coco is located at 210 Louise Ave. Nashville, TN 37203. For more information, visit www.cafecoco.com or call (615) 321-COCO (2626).

TURKEY ROCK SANDWICH

INGREDIENTS

Large croissant roll (or bread of your choice)

3 ounces sliced ​​smoked turkey breast

3 ounces of sliced ​​Swiss cheese

1 t butter

1 / 2c spinach and artichoke dip (recipe below)

SPINACH-ARTICHOKE DIP

1 pound artichoke hearts

2 pounds of spinach

2c parmesan cheese

1qt heavy whipped cream

1 t salt

1 t pepper

1 t garlic powder

DIP DIRECTIONS

Put the ingredients in a saucepan and simmer on low for 10 minutes, until the spinach is soft and the cheese has melted in the cream.

SANDWICH DIRECTIONS

Melt 1/2 t butter in a medium-sized pan and add turkey breast slices over medium heat. Cook for 2 minutes on each side or until a nice brown char is formed.

Add pre-cooked spinach and artichoke dip on top of the cooked turkey while still heating it in the pan and cover with Swiss cheese and cover the pan until the cheese melts.

Use the remaining butter to toast sliced ​​croissant rolls.

Arrange the sandwich with the lower slice of the croissant roll on plates, then pour the turkey with the melted spinach-artichoke dip and Swiss cheese on top and then top with the toasted upper croissant slice. French fries, french fries, salad or fresh fruit go well with it. Enjoy!

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