1 Hour 15 Minutes
teaspoons olive oil
cups thinly sliced onion
tablespoons sweet chili sauce
tablespoons balsamic vinegar
(24-ounce) package JENNIE-O® Applewood Smoke Flavor Turkey Breast Tenderloin
cup low-fat ranch dressing
crusty bread rolls, split and grilled
slices Swiss cheese, halved
cups baby arugula leaves
In large skillet, heat oil on medium.
Add onion and cook 10 minutes or until golden brown and softened, stirring occasionally.
Add chili sauce and vinegar. Cook 1 minute or until thickened; set aside.
Preheat grill over medium heat, place tenderloins directly on grate. Grill, turning occasionally, until meat thermometer inserted into thickest portion of the meat reaches 165°F., approximately 45-50 minutes. Remove from heat, cover and let rest 5-10 minutes before slicing.
Spread ranch dressing on bread rolls.
Add onion mixture, cheese, turkey and arugula.