Grilled Provençal Turkey and Pepper Sandwiches
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Grilled Provençal Turkey and Pepper Sandwiches

with Potatoes and Zucchini with Lemon Aioli

Tags:
Quick
Allergens:
Barley
Wheat
Milk
Egg
Mustard
Sulphites

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

Preparation Time
Cooking Time
DifficultyMedium

Ingredients

serving amount

340 g

Turkey Breast Portions

2 unit(s)

Sandwich Bun

(Contains Barley, Wheat)

1 unit(s)

Sweet Bell Pepper

¼ cup

Basil Pesto

(Contains Milk May contain Sulphites, Tree nuts, Soy)

350 g

Yellow Potato

1 unit(s)

Zucchini

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

½ unit(s)

Lemon

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

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Nutrition Values

Calories780 kcal
Fat23 g
Saturated Fat3.5 g
Carbohydrate87 g
Sugar7 g
Dietary Fiber8 g
Protein54 g
Cholesterol110 mg
Sodium1030 mg
Trans Fat0.1 g
Potassium1900 mg
Calcium100 mg
Iron6 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.

Instructions

1
  • Halve buns, then brush cut-side with 2 tsp oil. Set aside. 
  • Halve pepper, then core. 
  • Halve zucchini.
  • Halve potatoes lengthwise (quarter if potatoes are large).
  • Add zucchini, peppers and potatoes to a large bowl. Add 1 tbsp (2 tbsp) oil, half the Zesty Garlic Spice Blend. Season with salt and pepper. Toss to combine. 
2
  • Zest lemon, then juice half the lemon (juice whole lemon for 4 ppl.)
  • Add mayo, lemon zest and 1/2 tsp (1 tsp) lemon juice to a small bowl.
  • Season with salt and pepper, then stir to combine.
3
  • Pat turkey dry with paper towels. Season with salt and pepper. 
  • Drizzle over 1 tsp (2 tsp) oil, then sprinkle over remaining Zesty Garlic Spice Blend. 
4
  • Arrange potatoes on one side of the grill. Close lid and grill, flipping occasionally, until tender, 16-20 min. 
  • Add veggies to the other side of the side of the grill. Close lid and grill, flipping once, until veggies are tender-crisp, 9-12 min.
  • Transfer veggies back to the medium bowl. Cover to keep warm. 
5
  • Add turkey to the other side of the grill. Cook, flipping halfway through, until turkey is cooked through, 8-10 min.**
  • Transfer turkey to a clean medium bowl, then cover to keep warm.
  • When turkey is almost done, add buns to other side of the grill, cut-side down. Close lid and grill buns until toasted, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)
  • Transfer turkey and buns to a baking sheet. 
6
  • Slice turkey, then add to a medium bowl with pesto and lemon zest. Toss to coat. 
  • Slice peppers into 1/4-inch pieces. 
  • Cut zucchini into 1/4-inch half moons. 
  • Spread half the lemon aioli over buns, then top with pesto turkey and red peppers. 
  • Squeeze a lemon wedge over turkey, if desired. 
  • Serve zucchini and potatoes alongside.
  • Serve remaining lemon aioli on the side for dipping. 
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