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Recipe Category: Turkey
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Ingredients
tarrogon-mustard mayonnaise
- 1/3 cup low-fat mayonnoise
- 1 tablespoon dijon-style mustard
- 1 tablespoon minced shallot
- 2 chopped gherkin pickle
- 1 teaspoon minced fresh tarragon, sandwich,
- 1 pound skinless boneless turkey breast cutlets, fresh, thinly sliced
- 2 teaspoons canola oil
- salt and freshly ground pepper, to taste
- 5 slices low-fat ham
- 5 slices low-fat swiss cheese
- 5 hardralls
- 1 small head bibb lettuce
Method
- Prepare grill according to manufacturer’s instructions.
- Prepare Tarragon Mustard Mayonnaise; set aside.
- Rub cutlets with oil and season to taste with salt and pepper.
- Grill cutlers 2 minutes on one side.
- Turn over; layer ham and cheese on top.
- Continue cooking 2 minutes longer, or until cheese is melted and turkey is cooked through.
- Meanwhile, split rolls and toast lightly on edge of grill.
- Spread each roll with Tarragon-Mustard Mayonnaise.
- To serve, place a lettuce leaf and cutlet on each roll bottom; top with upper halves of rolls.
- Tarragon-Mustard Mayonnaise In small bowl, stir together all ingredients, combining well.
- Makes about 1/2 cup.
- Per serving: About 425 cal, 40 g pro, 35 g car, 13 g fat, 28% cal from fat, 66 mg chol, 2,257 mg sod, 0 g fiber.
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