Ingredients

• 1/2 boneless turkey breast (1 3/4 pounds)
• Basic Marinade, recipe follows
• 1 sweet onion cut in 1/4-inch-thick rounds
• 5 plum tomatoes cut in 1/4-inch¿thick rounds
• 2 (25-inch) baguettes, halved lengthwise
• 1/4 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 2 ounces Parmesan, sliced paper-thin
• 1 cup fresh basil leaves
• 1 bunch watercress, tough stems discarded
• 1/3 cup extra-virgin olive oil
• 2 springs fresh rosemary, crushed
• 2 sprigs fresh thyme
• 3 large cloves garlic, peeled and smashed
• 1 lemon, juiced
• 1/2 teaspoon coarse salt
• Pinch freshly ground pepper

Browse by ingredient

Instructions

1. Remove tenderloin from turkey; cut tender in 1/2 lengthwise. Cut breast into 3/4-inch thick medallions. Cut open 2 sides of a resealable plastic bag. Place 1 medallion in bag; pound to 1/4-inch thickness with a meat pounder. Transfer to a nonmetal container. Repeat with remaining turkey. Add marinade. Chill for 2 hours. Heat grill or grill pan. Brush onion, tomatoes, and bread with oil. Season onion and tomatoes with salt and pepper. Grill onion until browned and soft, about 2 minutes per side. Set aside on a plate. Grill tomatoes without turning until lightly browned, about 2 minutes. Grill bread until just toasted, 1 to 2 minutes. Remove turkey from marinade; season with salt and pepper. Grill until browned and cooked through, 1 to 2 minutes per side. Layer bread with onions, turkey, Parmesan, basil, tomatoes, and watercress; top with remaining bread. Serve.
2. Combine oil, rosemary, thyme, garlic, lemon juice, salt, and pepper.