Basil Turkey and Vegetables on Focaccia

Basil Turkey and Vegetables on Focaccia

Some say that adding grilled vegetables to sandwiches is the key to happiness. Those people are correct. Happiness is yours in under 30 minutes with savory grilled turkey tenderloins, bell peppers and zucchini.

Makes 6 servings 6
Prep time 20 minutes PTM
Total time Under 30 minutes PTM
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Nutritional Information

Calories 380 Fat 11g
Protein 26g Cholesterol 40mg
Carbohydrates 48g Sodium 650mg
Fiber 3g Saturated Fat 1.5g
Sugars 7g


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.

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