1 large round Italian turkey breast
1 clove of garlic
100g of pesto sauce (available at supermarkets)
2 red bell peppers, seeded and chopped
1 ball of mozzarella cheese from Belfa in slices
4 tomato slices
2 yellow bell peppers, seeded and chopped
1 cup of mixed green leaves
2 green bell peppers, seeded and chopped
2 tablespoons of white vinegar
4 tablespoons of olive oil
Salt and black pepper to taste
1 large round Italian turkey breast
1 clove of garlic
100g of pesto sauce (available at supermarkets)
2 red bell peppers, seeded and chopped
1 ball of mozzarella cheese from Belfa in slices
4 tomato slices
2 yellow bell peppers, seeded and chopped
1 cup of mixed green leaves
2 green bell peppers, seeded and chopped
2 tablespoons of white vinegar
4 tablespoons of olive oil
Salt and black pepper to taste
Cut the top off the turkey breast and set it aside
Remove the bone and scrape out the interior with a clove of garlic
Make a layer at the bottom of the turkey breast with pesto sauce and cover with 1/3 of the tomato slices
Alternate layers with red bell pepper, half of the mozzarella cheese, another 1/3 of the tomatoes, and the remaining mozzarella cheese
Drizzle with the remaining pesto sauce and make layers with yellow bell peppers, mixed green leaves, green bell peppers, and finish with the remaining tomato slices
Press down gently with a spoon and set it aside
Reserve in the refrigerator for 12 hours
