Recipe developed by Shady Brook Farms, Harrisonburg, VA
In half steamtable pan, combine 2 cups pesto sauce, lemon juice 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 and 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 degrees F. Keep warm.
For Pesto Mayonnaise: Mix mayonnaise, 1 cup pesto sauce, parsley and pepper. Cover and refrigerate at least 2 hours before using as a sandwich spread.
For Each Serving: On bottom piece of split foccacia, spread 2 tablespoons of Pesto Mayonnaise. Top with 1/3 cup arugula, 1 grilled turkey cutlet, 1/4 cup roasted red pepper slices, and 2 slices (1 oz.) Mozzarella.
Replace top of foccacia, heat several minutes and serve accompanied with a cold ratatouille salad and fresh orange sections.