Eatturkey.com Recipes

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1

Mediterranean Blush Turkey Sandwich

Yield: 24

Ingredients

For Red Pepper Mayonnaise:

1 Cup sweet red pepper, roasted

1/2 Cup scallions, chopped

1/3 Cup capers, drained

2 Cups heavy mayonnaise

For Turkey:

2/3 Cup fresh lemon juice

2/3 Cup olive oil

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3 Tablespoons herbes de Provence

3 Tablespoons parsley, chopped

1 Tablespoon fresh garlic, minced

2 Teaspoons freshly ground black pepper

24 4-Ounce TURKEY CUTLETS

2 Tablespoons Kosher salt

24 Pieces French bread, cut into 5-inch chunks, split

2 Quarts arugula leaves, washed and dried

1-1/2 Pounds onion slices, sauteed in olive oil

1-1/2 Pounds Provolone cheese, sliced

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.
Preheat grill 10 minutes. Sprinkle turkey with salt.
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 170 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.