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