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–+ servings
Turkey Parm Sandwiches

Turkey Parm Sandwiches, Marinated Cukes and Toms

Course: Dinner, Main Dish
Cuisine: Sandwiches
Recipe Type: 90/10 Regular
Author: Heidi Boortz
Servings : 4

Ingredients

Turkey Parm Sandwiches

  • 4 turkey breast cutlet
  • 2 Tbsp 100% whole wheat flour
  • 1 egg
  • 2 slices 100% Whole Grain Bread
  • 1 tsp Italian seasoning
  • 1 Tbsp extra virgin olive oil
  • 1 cup marinara no sugar listed in ingredients
  • 1 cup mozzarella
  • 4 each 100% whole grain hamburger buns no high fructose corn syrup

Marinated Cukes and Toms

  • 3 cucumber thinly sliced
  • 1 pint grape tomatoes halved
  • 1/2 red onion finely chopped
  • 1/2 cup fresh parsley chopped
  • 1/2 cup fresh basil chopped
  • 1/4 cup extra virgin olive oil

*Greek Vinaigrette

  • 1/4 cup red wine vinegar
  • 1 Tbsp Balsamic Vinegar
  • 1/4 cup lemon juice
  • 2 tsp fresh oregano
  • 1 tsp bottled minced garlic
  • 1 tsp Dijon mustard
  • 1/2 tsp himalayan salt
  • 2 Tbsp fresh parsley

Instructions

Turkey Parm Sandwiches

  • In a blender or food processor, process bread slices with Italian seasoning until crumbly. Place breadcrumb mixture in shallow dish. Beat egg. Place in another shallow dish. Place flour in third shallow dish. Heat olive oil in large skillet over medium heat. Dredge cutlets in flour, then in egg, then in breadcrumbs. Place breaded cutlets in skillet. Cook 3 4 minutes per side or until golden and cooked through. Arrange bottoms of buns on a baking sheet. Preheat broiler. Place cooked cutlets on buns, top with marinara and cheese. Place under broiler for 2 minutes or until cheese is melted and bubbly. Top with tops of buns.

Greek Vinaigrette

  • Combine all ingredients in blender or shaker cup. Blend or shake to combine. 6 servings

Marinated Cukes and Toms

  • Place first 3 ingredients in a large glass bowl. Pour vinaigrette over vegetables. Cover. Refrigerate 2 hours or overnight. Just before serving, sprinkle with fresh herbs.