Club Carmen

Club Carmen
24 servings


Ingredients Weights Measures
Turkey Marinade
GREY POUPON Classic Dijon Mustard 2.25 lb. 3 cups
fresh rosemary, chopped - 1/2 cup
fresh thyme, chopped - 1/2 cup
salt - 1/2 cup
pepper - 1/2 cup
turkey breast halves 12 lb. 24 each
Dijon-Vinegar Frisee
extra virgin olive oil 12 fl oz 1-1/2 cups
GREY POUPON Classic Dijon Mustard 4 oz. 1/2 cup
sherry vinegar 1 oz. 2 Tbsp.
salt and pepper - to taste
frisee 1.5 lb. 1 gal. + 2 cups
Dijon Mayonnaise
GREY POUPON Classic Dijon Mustard 12 oz. 1-1/2 cups
KRAFT MAYO Real Mayonnaise 12 oz. 1-1/2 cups
tomato jam 1.5 lb. 1-1/2 cups
focaccia bread slices, toasted 6 lb. 72 slices
sliced pancetta, crisply cooked 3.75 lb. 144 slices


TURKEY Marinade: Mix mustard, herbs, salt and pepper; spread over turkey. Place in half-sheet pan. Bake in 400ºF standard oven 20 min. or until done (165ºF). Cool completely before slicing.

DIJON-VINEGAR Frisee: Whisk oil, mustard, vinegar and seasonings in bowl. Add frisee; toss to coat.

DIJON Mayonnaise: Mix mustard and mayonnaise. Refrigerate until ready to use.

FOR each serving: Spread 1 Tbsp. jam onto 1 toast slice; top with 3 oz. turkey, 3 pancetta slices, about 1/4 cup Dijon-Vinegar Frisee and second toast slice. Repeat layers of turkey, pancetta and Dijon-Vinegar Frisee. Spread third toast slice with 2 Tbsp. Dijon Mayonnaise; place over sandwich. Cut into quarters.

Kraft Kitchens Tips

If tomato jam is unavailable, prepare using tomato relish.
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