Turkey Picatta on Grilled Rolls

Recipe and photograph courtesy of Honeysuckle White Turkey Products; a division of Cargill Incorporated - used with permission

1/4 cup lemon juice
1/4 cup olive oil
2 tablespoons capers in liquid, chopped
2 cloves garlic, crushed
Black pepper (optional), to taste
1 pound Honeysuckle White Deli Turkey Breast
4 soft French rolls, cut lengthwise into halves
4 slices mozzarella cheese, thin sliced (1 ounce each)
    or use 4 slices Swiss cheese, thin sliced
8 lettuce leaves (optional)
Red pepper slivers (optional)
Capers (optional - additional )

Combine lemon juice, oil, 2 tablespoons capers with liquid, garlic and pepper in a shallow glass dish or large heavy plastic bag. Add turkey. Cover dish or close bag. Marinate in refrigerator several hours or overnight. Remove turkey from marinade and discard marinade.

Oil hot grid to help prevent sticking. Grill turkey, on an uncovered grill, over medium-hot Kingsford briquettes, 2 minutes until turkey is cooked through, turning once. Move cooked turkey slices to edge of grill to keep warm. Grill rolls, cut side down, until toasted. Fill rolls with hot turkey slices, dividing equally. Add mozzarella to sandwiches, if desired. Serve with lettuce, red pepper, and additional capers, if desired.

Recipe courtesy of Kingsford Charcoal.

Servings: 4

Nutrition Facts Amount Per Serving Calories: 540 Calories from fat: 242 Total fat: 27 gm Saturated fat: 6 gm Cholesterol: 84 mg Sodium: 671 mg Carbohydrate: 34 gm Protein: 40 gm