At the deli, ask for 8 thick slices of Dietz and Watson® Gourmet Lite Breast of Turkey
Wash and dry the romaine, refrigerate. Prepare pickled onions by boiling the balsamic vinegar for one minute, add sliced onion, cover, lower the flame and let cook for one more minute, cool and reserve for later. On a slice of turkey, place romaine, pickled onion, reggiano, a splash of extra virgin olive oil, a pinch of salt and a twist of pepper. Roll and cut through center on diagonal, arrange on four plates.
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