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Turkey Cutlet Sandwiches with Smoked Paprika Mayo and Roasted Bell Peppers

By The Bon Appétit Test Kitchen

3.8

(4)

Image may contain Plant Dish Food Meal and Produce
Turkey Cutlet Sandwiches with Smoked Paprika Mayo and Roasted Bell PeppersJosé Picayo

Smoked paprika is sold in the spice aisle of the supermarket.

Recipe information

  • Total Time

    25 minutes

  • Yield

    Makes 4 servings

Ingredients

2/3 cup mayonnaise
2 teaspoons smoked paprika
1 pound turkey cutlets
4 5-inch-long baguette pieces, halved horizontally, toasted
2 12-ounce jars tricolor roasted bell pepper strips, drained

Preparation

  1. Step 1

    Mix mayonnaise and paprika in small bowl.

    Step 2

    Place cutlets on work surface. Using meat mallet, pound to 1/4-inch thickness. Spread 2 tablespoons paprika mayo over both sides of cutlets. Sprinkle with salt and freshly ground black pepper.

    Step 3

    Heat heavy large nonstick skillet over medium-high heat. Add turkey cutlets to skillet and cook cutlets until browned and just cooked through, about 3 minutes per side.

    Step 4

    Spread mayo over cut side of toasted bread halves. Top each bottom half with cutlets, then 1/4 of peppers. Cover with top halves.

Nutrition Per Serving

Per serving: 565 calories
33 g fat
6 g fiber
#### Nutritional analysis provided by Bon Appétit
TagsSandwichCutletTurkeyPoultryMainDinnerDairy FreeNut FreeEasy5 Ingredients or FewerSauteBon Appétit
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