Inner Chef

Enjoy your kitchen, your food and your inner chef

Turkey & Prosciutto with Pineapple Salsa

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Turkey & Prosciutto with Pineapple Salsa

I think this was the winner at my Sister Schubert House Party. Don’t let the sound of the salsa scare you away….it changed many people’s minds positively.

Ingredients

Sister Schubert’s Hawaiian Rolls

Oven Roasted Turkey (sliced about ¼”)**

Prosciutto

Lettuce

Pineapple Salsa (recipe below)

 

FOR THE SANDWICH:

Prepare the Hawaiian rolls as directed on package. Let cool to the touch and slice horizontally.

Layer sandwich in this order:

Turkey

Prosciutto (you need very little of this; ½ of a strip will do nicely)

Lettuce

Pineapple salsa

Pineapple Salsa

Pineapple, small dice**

¼- ½ red onion, small dice

Cilantro, to your liking

Salt to taste.

Mix all ingredients together, cover and chill for at least 30 minutes.

**Inner Chef Notes:

I used deli turkey, but this is a great way to use up those Thanksgiving leftovers.

I purchased a pineapple that was already peeled and cored (saved me the hassle of doing it myself) and I used just over ¼ of the pineapple.

DSCN9397 3

 

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