Recipe developed by Shady Brook Farms, Harrisonburg, VA
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.
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, but not more than 6 hours.
Preheat grill 10 minutes. Sprinkle turkey with salt. Discard marinade.
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 165 degreees F. Keep warm.
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.