Grilled Turkey Sandwiches recipe
Treat yourself to an herb-flavored sandwich for lunch, a great use for leftover turkey.


  • 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)

Turkey Marinade:

  • 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

See Also:  Lemon, Thyme and Mustard Basting Sauce


  1. Combine all marinade ingredients in bowl. Save in container, refrigerated.
  2. Preheat grill or grill pan to medium hot. Pour marinade over turkey just enough to moisten, and set aside.
  3. Brush onion and tomatoes with olive oil and season with salt and pepper. Brush bread with olive oil.
  4. Grill onion about 2 minutes per side, until browned and soft. Set aside.
  5. Grill tomatoes without turning, about 2 minutes or until lightly browned. Grill bread until just toasted, 1 to 2 minutes.
  6. Drain turkey and season with salt and pepper. Heat very quickly on grill.
  7. Layer bread with onions, turkey, Parmesan, basil, tomatoes and watercress; top with remaining bread.


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