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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
Method
- Mix mayonnaise and paprika in small bowl.
- 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.
- 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.
- Spread mayo over cut side of toasted bread halves. Top each bottom half with cutlets, then 1/4 of peppers. Cover with top halves.
