teaspoon garlic powder
teaspoon black pepper, divided
(16-ounce) loaf focaccia or Italian bread
(17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets
tablespoons olive oil
cloves garlic, minced
teaspoons dried basil leaves
green bell pepper, cut lengthwise into pieces
medium zucchini, cut lengthwise into 6 slices
Combine mayonnaise, garlic powder and ¼ teaspoon black pepper in small bowl; set aside. Cut bread into 6 pieces. Cut each piece in half horizontally; set aside.
Combine turkey, oil, garlic, basil and remaining ¼ teaspoon black pepper in large resealable plastic food storage bag. Seal bag; knead to combine.
Prepare grill. Cook, turning occasionally, 11 to 13 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer. Grill bell pepper and zucchini approximately 6 to 8 minutes on each side.
Top bottom half of each focaccia piece with mayonnaise mixture, tomatoes, bell pepper, zucchini and turkey. Top with focaccia tops.