Grilled Turkey Sandwiches with Garden Vegetables and Cilantro-Mayo

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.

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

Mayo Ingredients 

Turkey Breast Cutlets

Prepared Veggies

Preparation

1. Combine the mayonnaise, cilantro, and lemon juice in a small bowl and season with salt and pepper.

Cilantro-Mayo

1. 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.

Turkey Beginning to Grill

Grilled Turkey

1. 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.

Assemble the Sandwiches

Place the tops on the sandwiches and serve.

Grilled Turkey Sandwiches with Garden Vegetables and Cilantro-Mayo