Turkey picatta on grilled rolls

Yield: 1 servings

Measure Ingredient
¼ cup Lemon juice
¼ cup Olive oil
2 tablespoons Capers in liquid; chopped
2 \N Cloves garlic; crushed
\N \N Black pepper to taste
1 pounds Turkey breast slices
4 \N Soft French rolls; cut lengthwise into halves
4 \N Thin slices mozzarella or Swiss cheese; (optional)
\N \N Lettuce; (optional)
\N \N Red pepper slivers; (optional)
\N \N Additional capers; (optional)

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 briquets, 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. Makes 4 servings.

Recipe courtesy of Kingsford Charcoal.


Posted to KitMailbox Digest by Pat Hanneman <kitpath@...> on Sep 09, 1998, converted by MM_Buster v2.0l.

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