Servings: 
24
Ethnicity: 
Mediterranean
Preparation Method: 
Grill
Product Type: 
Turkey Cutlets/Steaks

Nutrition Facts

  • Total Calories 520
  • Calories from Fat 230
  • Total Fat 26 g
  • % Daily Total Fat 40
  • Saturated Fat 8 g
  • % Daily Saturated Fat 40
  • Cholesterol 100 g
  • % Daily Cholesterol 33
  • Sodium 1280 mg
  • % Daily Sodium 53
  • Total Carbohydrates 31 g
  • % Daily Total Carbohydrates 10
  • Dietary Fiber 2 g
  • % Daily Dietary Fiber 8
  • Sugars 3 g
  • Protein 39 g
  • % Daily Protein 10
  • % Daily Vitamin C 8
  • % Daily Calcium 30
  • % Daily Iron 20

Mediterranean Blush Turkey Sandwich

Recipe developed by Shady Brook Farms, Harrisonburg, VA

sweet red pepper, roasted:
1 Cup
scallions, chopped:
1/2 Cup
capers, drained:
1/3 Cup
heavy mayonnaise:
2 Cups
fresh lemon juice:
2/3 Cup
olive oil:
2/3 Cup
herbes de Provence:
3 Tablespoons
parsley, chopped:
3 Tablespoons
fresh garlic, minced:
1 Tablespoon
freshly ground black pepper:
2 Teaspoons
TURKEY CUTLETS:
24 4-Ounce
Kosher salt:
2 Tablespoons
French bread, cut into 5-inch chunks, split:
24 Pieces
arugula leaves, washed and dried:
2 Quarts
onion slices, sauteed in olive oil:
1-1/2 Pounds
Provolone cheese, sliced:
1-1/2 Pounds
Red Pepper Mayonnaise

In bowl of food processor, blend red pepper, scallions and capers until mixed well.

Pulse in mayonnaise just until blended. Place in covered container and refrigerate at least 2 hours before serving.

Turkey

In a half steamtable pan, combine lemon juice, oil, herbs, garlic and pepper.

Place turkey cutlets in marinade and toss well to coat. Cover and refrigerate at least 2 hours, but not more than 6 hours.

Preheat grill 10 minutes. Sprinkle turkey with salt. Discard marinade.

Grill cutlets 3 minutes on the first side, flip and grill 1-1/2 to 2 minutes on the other side or until cooked through to an internal temperature of 165 degreees F. Keep warm.

Service

Spread inside of split bread with 2 tablespoons of Red Pepper Mayonnaise. Top with 1/3 cup arugula leaves, 1 grilled turkey cutlet, 2 tablespoons sauteed onions, and 2 slices of cheese.

Heat to melt cheese.

Serve sandwich accompanied with French fried potatoes and small green salad.