Treat yourself to an herb-flavored sandwich for lunch, a great use for leftover turkey.
- Makes: 4 sandwiches
- Difficulty Rating: Easy
- Recipe From: Illinois Partners
- 2 cups cooked turkey breast, chopped
- 1 onion, cut into ½-inch-thick rounds
- 5 plum tomatoes, cut into ½-inch-thick rounds
- 2 (25-inch) French bread baguettes, halved lengthwise
- ¼ cup extra-virgin olive oil
- 2 ounces Parmesan cheese, very thinly sliced
- 1 cup fresh basil leaves
- 1 bunch watercress, with tough stems cut off
- Turkey Marinade (see below)
- ⅓ cup olive oil
- 2 sprigs fresh rosemary, crushed
- 2 sprigs fresh thyme
- 3 large cloves garlic, smashed
- juice of 2 lemons
- ½ teaspoon coarse salt
- pinch of freshly ground pepper
- Combine all marinade ingredients in bowl. Save in container, refrigerated.
- Preheat grill or grill pan to medium hot. Pour marinade over turkey just enough to moisten, and set aside.
- Brush onion and tomatoes with olive oil and season with salt and pepper. Brush bread with olive oil.
- Grill onion about 2 minutes per side, until browned and soft. Set aside.
- Grill tomatoes without turning, about 2 minutes or until lightly browned. Grill bread until just toasted, 1 to 2 minutes.
- Drain turkey and season with salt and pepper. Heat very quickly on grill.
- Layer bread with onions, turkey, Parmesan, basil, tomatoes and watercress; top with remaining bread.