SPICY THAI CHILI TURKEY SANDWICH
RECIPE TYPE
Turkey
SERVES
Serves 4
Prep time: 10 min
Total time: 35 min
Ingredients
3 Lb (1.5 kg) boneless, skinless turkey breast
1 cup (341 mL) VH® Spicy Thai Chili Sauce
2 cups (500 mL) packed fresh basil leaves
2 cloves garlic
1/2 cup (125 mL) extra-virgin olive oil
1 cup (250 mL) freshly grated Parmesan cheese
1 cup (250 mL) packed arugula
1 lemon, cut in half
8 slices of whole wheat bread
Directions
Preheat a grill to medium-high heat. Butterfly turkey breast by slicing in half crosswise without cutting all the way through.
Marinate turkey breast for 10 minutes in ½ cup (125 mL) of VH® Spicy Thai Chili Sauce. Season with salt and pepper. Place turkey on preheated grill and close the lid for 10 minutes.
Meanwhile, in a food processor blend basil, garlic, ½ cup (125 mL) of parmesan cheese, olive oil and juice of quarter of a lemon. Add salt and pepper to taste.
Flip turkey and baste with 2 tbsp. (30 mL) of basil mixture. Close the lid and cook for an additional 10 minutes until golden and no longer pink inside. Remove from grill; tent with foil for 10 minutes. Slice thinly.
To assemble, toast bread and spread basil puree on all bread slices. Spread 2 tbsp. (30 mL) of VH® Spicy Thai Chili Sauce on 1 side of the bread. Evenly distribute turkey, remaining ½ cup (125 mL) of parmesan cheese, arugula and a squeeze of lemon to taste on half of the pieces of bread. Season to taste with salt and pepper. Close sandwich and serve with a side of remaining dipping sauce and grilled lemon wedges for garnish.
