Recipes Ingredients Meat & Poultry Turkey Recipes Turkey Paillard Sandwich Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 6 Paillards are quickly cooked, thin scallops of meat. In this recipe tender pieces of turkey breast are marinated and used in a simple, savory sandwich. Ingredients ½ boneless turkey breast (1 ¾ pounds) Basic Marinade 1 sweet onion, such as Vidalia, cut into ¼-inch-thick rounds 5 plum tomatoes, cut into ¼-inch-thick rounds Two 25-inch baguettes, halved lengthwise ¼ cup extra-virgin olive oil Coarse salt and freshly ground pepper 2 ounces Parmesan cheese, sliced paper-thin 1 cup fresh basil leaves 1 bunch watercress, tough stems discarded Directions Remove tenderloin from turkey; cut tender in half lengthwise. Cut breast into 3/4-inch-thick medallions. Cut open two sides of a resealable plastic bag. Place 1 medallion in bag; pound to a 1/4-inch thickness with a meat pounder. Transfer to a nonmetal container. Repeat with remaining turkey. Add marinade. Cover with plastic wrap, and refrigerate for 2 hours. Preheat a grill or grill pan to medium hot. 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. Remove turkey from marinade; season with salt and pepper. Grill until browned and cooked through, 1 to 2 minutes per side. Layer bread with onions, turkey, Parmesan, basil, tomatoes, and watercress; top with remaining bread. Serve. Rate it Print