Peruvian Blanquet Roll Sandwich

Name: Peruvian Blanquet Roll Sandwich
Ingredients: 4 slices of light turkey breast, skin removed; 2 tablespoons of milk; 3 tablespoons of ricotta cheese; 2 tablespoons of low-fat plain yogurt; 1 pinch of salt; 1 tablespoon of Dijon mustard; 1 tablespoon of dried dill weed; 1 small cucumber; 6 or 7 slices of Peruvian blanquet, skin removed; Lime zest; Fresh dill sprigs

1
4 slices of light turkey breast, skin removed
2
2 tablespoons of milk
3
3 tablespoons of ricotta cheese
4
2 tablespoons of low-fat plain yogurt
5
1 pinch of salt
6
1 tablespoon of Dijon mustard
7
1 tablespoon of dried dill weed
8
1 small cucumber
9
6 or 7 slices of Peruvian blanquet, skin removed
10
Lime zest
11
Fresh dill sprigs

Ingredients

1
4 slices of light turkey breast, skin removed
2
2 tablespoons of milk
3
3 tablespoons of ricotta cheese
4
2 tablespoons of low-fat plain yogurt
5
1 pinch of salt
6
1 tablespoon of Dijon mustard
7
1 tablespoon of dried dill weed
8
1 small cucumber
9
6 or 7 slices of Peruvian blanquet, skin removed
10
Lime zest
11
Fresh dill sprigs

Directions

1
To finely chop and make the turkey breast tender, place it, side by side, on a piece of aluminum foil, lightly moistened with milk
2
Cover it with a cloth and carefully roll it using a meat mallet
3
Set aside
4
Mix the ricotta cheese, yogurt, salt, mustard, and dill until smooth
5
Slice the cucumber into thin strips, lengthwise, using a vegetable slicer
6
Set aside
7
Arrange the slices of Peruvian blanquet on top of the turkey breast
8
Spread the ricotta mixture evenly over the surface and cover with cucumber slices (reserve some for garnish)
9
Use the aluminum foil to roll it like a croissant
10
Refrigerate for a few hours
11
When serving, remove the wrapping and slice the sandwich into rounds about 2 inches wide
12
Garnish the plate with reserved cucumber strips, lime zest, and fresh dill sprigs.