Turkey Club Flatbread

By Jahel

Ingredients

• 1 c sun dried tomatoes form a bag not in oil
• 1 T olive oil plus more for drizzling
• 6 slices cold meaty bacon cut crosswise into 1/4 inch wide pieces
• 8 to 12 oz roast turkey chopped or shredded (2-3 c)
• 2 small leeks or 1 large leek trimmed halved lengthwise and cut crosswise into 1/4 inch wide half moons (about 1 c)
• Salt and pepper
• 4 store bought garlic naan flatbreads
• 2 c baby kale
• 2 T lemon juice
• 12 to 16 oz Scamorza cheese or smoked mozzarella shredded
• Few sprigs of fresh rosemary leaves stripped and chopped

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

Place the sun-dried tomatoes in a medium bowl. Cover with very hot or boiling water. Let stand until softened, about 10 minutes. Drain and pat dry. Thinly slice the sun-dried tomatoes.
Preheat the broiler to high
In a large skillet, heat 1 T oil, one turn of the pan, over medium high. Add the bacon. Cook, stirring occasionally, until almost crisp, about 5 to 6 minutes. Add the turkey. Cook until heated through and crisp at the edges, about two minutes more. Add the leeks. Cook, stirring often, until wilted, 1 to 2 minutes. Add the sun-dried tomatoes; season with salt and pepper. Remove from heat.
Meanwhile, heat a griddle or large cast iron skillet over high. Splash a little water in the pan. Working in 2 batches, cook the naan until blistered, about 1 minute. Flip and drizzle or brush with oil. Cook until the bottoms are blistered, about a minute more. Flip again and cook for another 30 seconds. Divide between 2 baking sheets.
In a medium bowl, toss the kale, lemon juice, and a drizzle of oil. Divide the turkey and bacon among the naan. Top with the kale, cheese and rosemary. Broil until the cheese browns, about 3 minutes. Cut into thirds.