When you want to skip the
burger but still have a scrumptious grilled sandwich for dinner, go light and
fresh with lean turkey breast topped with vegetables and herbs right out of the
backyard garden. Here, common toppings like tomatoes and baby lettuce pair with
some unexpected companions in the sliced radishes and banana peppers—adding a
pleasant little crunch and tasty bite to the dish.
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Sandwich Toppings |
Spread on some mayo dressed
up with floral cilantro, and this casual, light dinner is ready in no time.
Fast, fresh, and very flavorful.
Serves 2
Ingredients
- 1/4 cup light mayonnaise
- 2 tbsp chopped cilantro
- 1 tsp fresh lemon juice
- sea salt
- freshly ground black pepper
- olive oil, for brushing
- 2 6-oz oz turkey breast
filets or cutlets, about 1/2 inch in thickest part
- 2 large sandwich buns (or
kaiser rolls), lightly toasted
- 4 slices of stem tomato
- 2 small banana peppers,
seeded and cut into thin vertical strips
- 2 radishes, thinly sliced
- 1 cup baby lettuce leaves
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Mayo Ingredients |
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Turkey Breast Cutlets |
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Prepared Veggies |
Preparation
- Combine the mayonnaise,
cilantro, and lemon juice in a small bowl and season with salt and pepper.
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Cilantro-Mayo |
- Heat a grill pan or cast-iron
skillet over medium-high heat and brush with oil. Season the turkey with salt
and pepper and grill until lightly charred and just cooked through, about 10
minutes, turning a few times (and depending on thickness). Transfer to a plate
and let rest 3 minutes.
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Turkey Beginning to Grill |
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Grilled Turkey |
- Divide the mayo mixture on
the tops and bottoms of the rolls. Divide the turkey on the bottom halves and
top with tomato slices, peppers, radishes, and lettuce.
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Assemble the Sandwiches |
Place the tops on the sandwiches and serve.
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Grilled Turkey Sandwiches with Garden Vegetables and Cilantro-Mayo |
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