Grilled Provençal Turkey and Pepper Sandwiches

Name: Grilled Provençal Turkey and Pepper Sandwiches with Zippy Lemon Aioli and Fresh Salad
Total time: 25 min
Yield: 2
Cuisine: French
Ingredients: 340 g Turkey Breast Portions; 2 unit(s) Sandwich Bun; 1 unit(s) Sweet Bell Pepper; ¼ cup Basil Pesto; 2 tbsp Mayonnaise; 1 unit(s) Lemon; 3.5 g Zesty Garlic Blend; 56 g Spring Mix; 1 unit(s) Mini Cucumber; ¼ cup Feta Cheese, crumbled; 2.5 tbsp Oil*; ¼ tsp Salt*; ¼ tsp Pepper*; ¼ tsp Sugar*

with Zippy Lemon Aioli and Fresh Salad

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Take a trip to the south of France with this grilled turkey sandwich. Paired with a fresh salad and zippy lemon aioli, let us take you away!

Ingredients: Turkey breast • Sandwich bun (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Sweet bell pepper • Cucumber • Lemon • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).

Tags:

Family Friendly

Allergens:

Hvede

•Gerste

•Milk

•Egg

•Senf

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

340 g

Turkey Breast Portions

2 unit(s)

Sandwich Bun

1 unit(s)

Sweet Bell Pepper

¼ cup

Basil Pesto

2 tbsp

Mayonnaise

1 unit(s)

Lemon

3.5 g

Zesty Garlic Blend

56 g

Spring Mix

1 unit(s)

Mini Cucumber

¼ cup

Feta Cheese, crumbled

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

¼ tsp

Sugar*

Nutrition Values

Calories830 kcal

Fat44 g

Saturated Fat8 g

Carbohydrate56 g

Sugar5 g

Dietary Fiber5 g

Protein52 g

Cholesterol120 mg

Sodium1360 mg

Trans Fat0.2 g

Potassium1050 mg

Calcium125 mg

Iron5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Zester

•Silicone Brush

•Baking Sheet

•Small Bowl

•Measuring Spoons

•Large Bowl

•Whisk

•Medium Bowl

Cooking Steps

Before starting, wash and dry all produce.
Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
Halve buns, then brush cut-side with 2 tsp (4 tsp) oil. Set aside.
Cut cucumbers into 1/4-inch half-moons.
Zest, then juice lemon.
To a small bowl, add mayo and lemon zest. Season with salt and pepper, then stir to combine.
Halve pepper, then core.
Brush peppers with 1 1/2 tsp (3 tsp) oil, then season with salt and pepper. Set aside on a baking sheet.

To a large bowl, add 1/2 tbsp (1 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
Add cucumbers and spring mix. Set aside. (TIP: We'll toss the salad in step 6.)

Pat turkey dry with paper towels.
To a medium bowl, add turkey. Drizzle with 1 tsp (2 tsp) oil, then sprinkle over 1/2 tbsp (1 tbsp) Zesty Garlic Blend and season with salt and pepper. Toss to combine. Set aside.

To one side of the grill, add peppers. Close lid and grill for 9-12 min, flipping once, until peppers are tender-crisp.
Transfer peppers back to the baking sheet. Cover to keep warm.

To the other side of the grill, add turkey. Cook for 10-14 min, flipping halfway through, until turkey is cooked through.**
When turkey is almost done, add buns to other side of the grill, cut-side down. Close lid and grill buns for 1-2 min, until toasted. (TIP: Keep an eye on them so they don't burn!)
Transfer turkey and buns to the baking sheet with peppers.

Slice turkey, then add to another medium bowl with basil pesto. Toss to coat.
Cut peppers into 1/4-inch slices. (TIP: Remove skin, if you like.)
Spread lemon aioli over cut-sides of buns, then top with pesto turkey and half the peppers.
Add remaining red peppers to the salad, then toss to combine.
Divide sandwiches and salad between plates.
Sprinkle feta over salad.