© 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
2 c prepared pesto sauce
1/2 tsp fresh lemon juice
2 tsp freshly ground black pepper
24 4-oz TURKEY CUTLETS, thawed
2 tbsp Kosher salt
24 6-inch Pieces foccacia, split
2-1/2 lbs arugula leaves, washed and dried
2 lbs sweet red pepper, roasted
1.5 lbs fresh Mozzarella cheese, sliced
For Pesto Mayonnaise:
2 c mayonnaise
1 c prepared pesto sauce
1/4 c parsley, chopped
2 tsp freshly cracked black pepper
In half steamtable pan, combine 2 cups pesto sauce, lemon juice and pepper.
Place turkey cutlets in marinade and toss well to coat. Cover and refrigerate at least 2 hours.
Preheat grill 10 minutes. Sprinkle turkey with salt and 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 170 degrees F. Keep warm.
For Pesto Mayonnaise: Mix mayonnaise, 1 cup pesto sauce, parsley and pepper. Cover and refrigerate at least 2 hours before using as a sandwich spread.
For Each Serving: On bottom piece of split foccacia, spread 2 tablespoons of Pesto Mayonnaise. Top with 1/3 cup arugula, 1 grilled turkey cutlet, 1/4 cup roasted red pepper slices, and 2 slices (1 oz.) Mozzarella.
Replace top of foccacia, heat several minutes and serve accompanied with a cold ratatouille salad and fresh orange sections.
Total Calories 640
Calories from Fat 320
Total Fat 36 g
% Daily Total Fat 55
Saturated Fat 9 g
% Daily Saturated Fat 45
Cholesterol 125 g
% Daily Cholesterol 42
Sodium 1360 mg
% Daily Sodium 57
Total Carbohydrates 38 g
% Daily Total Carbohydrates 13
Dietary Fiber 4 g
% Daily Dietary Fiber 16
Sugars 4 g
Protein 42 g
% Daily Protein 35
% Daily Vitamin C 35
% Daily Calcium 40
% Daily Iron 30