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Grilled Turkey Sandwich

Grilled fresh tomatoes, pungent basil, and nutty Parmesan make up this sophisticated turkey-paillard sandwich on a baguette.

  • Servings: 6

Photography: David Sawyer

Source: Martha Stewart Living, June 2001


  • 1/2 boneless turkey breast (1 3/4 pounds)
  • 1 recipe Basic Marinade
  • 1 sweet onion, cut in 1/4-inch-thick rounds
  • 5 plum tomatoes, cut in 1/4-inch 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. Remove tenderloin from turkey; cut tender in half lengthwise. Cut breast into 1/2-inch-thick medallions. Cut open two 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.

  2. Heat a 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.

  3. Remove turkey from marinade; season with salt and pepper. Grill until browned and cooked through,1 to 2 minutes per side. Layer bread with onion, turkey, Parmesan, basil, tomatoes, and watercress; top with remaining bread. Serve.

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