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.
Sister Schubert’s Hawaiian Rolls
Oven Roasted Turkey (sliced about ¼”)**
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:
Prosciutto (you need very little of this; ½ of a strip will do nicely)
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.