Turkey Tenderloin Sandwich with Herbed Mayo



1/2 c mayonnaise

1-1/2 tsp chopped fresh chives

1 tbsp chopped fresh parsley

2 tsp chopped fresh lemon basil


1/2 c all-purpose flour

1 tsp salt

1/2 tsp freshly ground black pepper

2 Large eggs, slightly beaten

2 c panko bread crumbs

1/2 c roasted almonds, finely chopped

1/4 c canola oil

10 Slices whole wheat bread, lightly toasted

As needed leafy green lettuce, washed dried and chilled.


Herbed Mayonnaise

Mix mayonnaise with fresh herbs. Cover and refrigerate.

Turkey Tenderloin

On the diagonal, slice tenderloin into 2-1/2-inch slices. Place slices between plastic wrap. Gently flatten each slice to about 1/2-inch thick.

In a shallow dish, combine flour with salt and pepper. Dip turkey slices into flour and shake off excess.

In another shallow dish/pie plate, dip turkey into beaten eggs.

In a third shallow dish, combine panko bread crumbs and almonds. Lightly coat all turkey surfaces with mixture and place on wire rack.

In a nonstick large heavy skillet, heat oil over medium heat. Working in batches, sauté turkey slices until each slice is golden brown and reaches an internal temperature of 165 degrees F.

Sandwich Assembly

Spread herbed mayonnaise on all bread slices. Layer 5 slices with cooked turkey and lettuce leaves. Top with remaining bread. Cut on the diagonal.