For this recipe, I decided to bake a whole turkey breast rather than buying deli meat. The smallest breast I could find was 3 lbs, so after I made these sandwiches I had plenty of leftovers. If you don’t want to make the whole breast just go ahead and buy a pound of sliced turkey meat.

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Ingredients

  • 3 lb Turkey Breast
  • 4 tablespoons Basil
  • 4 tablespoon Olive Oil
  • 4 Ciabatta rolls
  • 4 slices Provolone Cheese
  • ⅓ cup Mayonnaise or Miracle Whip
  • 4 tablespoons Basil
  • ½ teaspoon Lemon Juice
  • ⅛ teaspoon Sea Salt
  • ⅛ teaspoon Pepper

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Directions

  1. For at least 24 hours allow the frozen turkey breast to defrost in the fridge.
  2. Preheat oven to 350 degrees. In a tin foil lined roasting pan, place the turkey breast in the center. Then add about 2 tablespoons of olive oil on top and rub on 2 tablespoons of basil. Loosely cover it with a sheet of tin foil. My turkey breast took 2 and a half hours to bake, but you will know when it’s done when the center of it registers as 160 degrees. Let this cool down for two hours before carving into slices.
  3. Combine the mayo, basil, lemon juice, sea salt, pepper, and one tablespoon olive oil in a small bowl.
  4. Slice and prepare the tomato, then set to the side.
  5. In a skillet on a medium high heat, drizzle on the rest of the olive oil and toast the faces of the rolls.
  6. Spread a little of the mayo on the top bun. Then on the bottom bun add on about 4 oz of turkey, followed by some tomato and a slice of provolone. Put the sandwich together, and put it back in the skillet for a few minutes to melt the cheese.