Ingredients
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1/2 boneless turkey breast (1 3/4 pounds)
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Basic Marinade (see below)
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1 sweet onion, such as Vidalia, cut into 1/4-inch-thick rounds
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5 plum tomatoes, cut into 1/4-inch-thick rounds
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2 25-inch baguettes, halved lengthwise
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1/4 cup extra-virgin olive oil
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Coarse salt and freshly ground pepper
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2 ounces Parmesan cheese, sliced paper-thin
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1 cup fresh basil leaves
Directions
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Remove tenderloin from turkey; cut tender in half lengthwise. Cut breast into 3/4-inch-thick medallions. Cut open two sides of a resealable plastic bag. Place 1 medallion in bag; pound to a 1/4-inch thickness with a meat pounder. Transfer to a nonmetal container. Repeat with remaining turkey. Add marinade. Cover with plastic wrap, and refrigerate for 2 hours.
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Preheat a grill or grill pan to medium hot. Brush onion, tomatoes, and bread with oil. Season onion and tomatoes with salt and pepper. Grill onion until browned and soft, about 2 minutes per side. Set aside on a plate. Grill tomatoes without turning until lightly browned, about 2 minutes. Grill bread until just toasted, 1 to 2 minutes.
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Remove turkey from marinade; season with salt and pepper. Grill until browned and cooked through, 1 to 2 minutes per side. Layer bread with onions, turkey, Parmesan, basil, and tomatoes, and top with remaining bread. Serve.
Basic Marinade:
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1/3 cup extra-virgin olive oil
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2 sprigs fresh rosemary, crushed
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2 sprigs fresh thyme
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3 large cloves garlic, smashed
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Juice of 1 lemon
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1/2 teaspoon coarse salt
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1 pinch of freshly ground pepper
Servings
6