Servings: 
25
Ethnicity: 
French
Preparation Method: 
Grill
Broil
Product Type: 
Turkey Cutlets/Steaks

Nutrition Facts

  • Total Calories 650
  • Calories from Fat 180
  • Total Fat 21 g
  • % Daily Total Fat 32
  • Saturated Fat 3 g
  • % Daily Saturated Fat 18
  • Cholesterol 80 g
  • % Daily Cholesterol 27
  • Sodium 1140 mg
  • % Daily Sodium 48
  • Total Carbohydrates 75 g
  • % Daily Total Carbohydrates 25
  • Dietary Fiber 5 g
  • % Daily Dietary Fiber 20
  • Sugars 2 g
  • Protein 39 g
  • % Daily Protein 30
  • % Daily Vitamin C 15
  • % Daily Calcium 15
  • % Daily Iron 30

Turkey Breast with Tapenade on French Bread

Recipe developed by Jennie-O Turkey Store Sales, LLC

TURKEY BREAST CUTLETS:
25 (4-Ounce)
olive oil:
3/4 Cup
fresh lemon juice:
1/3 Cup
black olives, pitted and drained:
1-1/2 Pounds
anchovy fillets, drained:
7 Each
garlic, minced:
7 Cloves
olive oil:
3/4 Cup
fresh lemon juice:
1/4 Cup
French bread, diagonal cut, 1/2-inch thick:
50 Slices
butter substitute (for broiling):
7 Ounces
green leaf lettuce, washed and drained:
3 Heads
tomatoes, sliced:
7 Medium
Marinade

Marinate turkey cutlets in 3/4 cup olive oil and 1/3 cup lemon juice for 30 minutes in refrigerator.

Tapenade

Blend olives, anchovies, garlic, oil and lemon juice in food processor until slightly chunky, not smooth. Cover and refrigerate.

Service

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.