© 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
25 (4-oz) TURKEY BREAST CUTLETS
3/4 c olive oil
1/3 c fresh lemon juice
1-1/2 lbs black olives, pitted and drained
7 Each anchovy fillets, drained
7 Cloves garlic, minced
3/4 c olive oil
1/4 c fresh lemon juice
50 Slices French bread, diagonal cut, 1/2-inch thick
7 oz butter substitute (for broiling)
3 Heads green leaf lettuce, washed and drained
7 Medium tomatoes, sliced
Marinate turkey cutlets in 3/4 cup olive oil and 1/3 cup lemon juice for 30 minutes in refrigerator.
Blend olives, anchovies, garlic, oil and lemon juice in food processor until slightly chunky, not smooth. Cover and refrigerate.
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.
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