Recipe developed by Jennie-O Turkey Store Sales, LLC
Marinate turkey cutlets in 3/4 cup olive oil and 1/3 cup lemon juice for 30 minutes in refrigerator.
Blend olives, anchovies, garlic, oil and lemon juice in food processor until slightly chunky, not smooth. Cover and refrigerate.
Grill or broil marinated turkey cutlet for 3 minutes per side.
Lightly brush both sides of French bread with butter substitute and grill or broil for 10 seconds per side.
Build sandwich: place turkey cutlet, lettuce, and 2 slices of tomato on 1 slice of French bread. Spread top slice of bread with tapenade.
Place second slice on top of first. Cut diagonally in two wedges and garnish as needed.