© 2025 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
3 tbsp light mayonnaise
3 tbsp prepared pesto with basil
1 lb TURKEY CUTLETS
4 Multi-grain rolls, sliced horizontally (rectangular shape preferred)
4 Large slices jarred roasted red pepper, well drained
4 to 8 Fresh large basil leaves
In a small bowl, mix mayonnaise and pesto sauce together. Cover and refrigerate.
Preheat grill.
Pat turkey cutlets dry with clean paper towels. Lightly brush each cutlet with 1 teaspoon oil and lightly sprinkle with salt and pepper.
Grill, using direct heat method, 4 to 5 inches from heat source, for 3 minutes on first side. Turn and cook another 3 to 5 minutes until the internal temperature reaches 165 degrees F.
During last 2 minutes of grill time, place bread, cut-side down on grill rack.
Assemble sandwiches by spreading 1+ tablespoon pesto mayo on each heated roll. Top each with turkey cutlet, red pepper and basil. Cut, in half, on the diagonal.