Basil Turkey and Vegetables on Focaccia
½ cup mayonnaise
¼ teaspoon garlic powder
½ teaspoon black pepper, divided
1(16-ounce) loaf focaccia or Italian bread
1 (17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets
3 tablespoons olive oil
2 cloves garlic, minced
1½ teaspoons dried basil leaves
1 green bell pepper, cut lengthwise into pieces
2 medium zucchini, cut lengthwise into 6 slices
3 tomatoes, sliced
STEP 1: Combine mayonnaise, garlic powder and ¼ teaspoon black pepper in a small bowl and set aside.
STEP 2: Cut bread into six pieces. Cut each piece in half horizontally and set aside.
STEP 3: Combine turkey, oil, garlic, basil and remaining ¼ teaspoon black pepper in large resealable plastic food storage bag. Seal bag. Knead to combine.
STEP 4: Prepare grill. Cook the cutlets as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Grill bell pepper and zucchini approximately six to eight minutes on each side.
STEP 5: Top bottom half of each focaccia piece with mayonnaise mixture, tomatoes, bell pepper, zucchini and turkey. Top with focaccia tops.
Always cook to an internal temperature of 165°F.Learn how to safely handle turkey.