- Place turkey in large plastic food storage bag; pour in 1/4 cup teriyaki sauce. Press air out of bag; close top securely. Turn bag over several times to coat turkey well. Marinate 10 minutes, turning bag over once.
- Heat 1 Tbsp. oil in large skillet over medium heat. Cook half of turkey slices 1 to 2 minutes on each side, or until browned and thoroughly cooked; remove and keep warm. Cook remaining turkey; arrange slices over foccacia.
- Heat remaining 1 Tbsp. oil in same skillet; add zucchini, tomato and garlic. Cook, stirring, 2 minutes. Pour in wine and remaining 1 Tbsp. teriyaki sauce; cook 2 minutes, stirring occasionally. Stir in parsley. Spoon zucchini mixture and pan juices evenly over turkey and foccacia.
- To serve, cut into 6 square pieces.
California Turkey Bistro Sandwich
ingredients
1 pound turkey breast slices or cutlets
1/4 cups plus 1 Tbsp.Kikkoman Teriyaki Marinade &
Sauce, divided
2 tablespoons vegetable oil, divided
1 piece (12 x 8-inch) foccacia bread
2 small zucchini, cut in half lengthwise, then sliced
1 large tomato, seeded and diced
1 clove garlic, minced
1 tablespoon dry white wine
3 tablespoons chopped fresh parsley
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
