© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 c sweet red pepper, roasted
1/2 c scallions, chopped
1/3 c capers, drained
2 c heavy mayonnaise
2/3 c fresh lemon juice
2/3 c olive oil
3 tbsp herbes de Provence
3 tbsp parsley, chopped
1 tbsp fresh garlic, minced
2 tsp freshly ground black pepper
24 4-oz TURKEY CUTLETS
2 tbsp Kosher salt
24 Pieces French bread, cut into 5-inch chunks, split
2 qt arugula leaves, washed and dried
1-1/2 lbs onion slices, sauteed in olive oil
1-1/2 lbs Provolone cheese, sliced
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.
Total Calories 520
Calories from Fat 230
Total Fat 26 g
% Daily Total Fat 40
Saturated Fat 8 g
% Daily Saturated Fat 40
Cholesterol 100 g
% Daily Cholesterol 33
Sodium 1280 mg
% Daily Sodium 53
Total Carbohydrates 31 g
% Daily Total Carbohydrates 10
Dietary Fiber 2 g
% Daily Dietary Fiber 8
Sugars 3 g
Protein 39 g
% Daily Protein 10
% Daily Vitamin C 8
% Daily Calcium 30
% Daily Iron 20