Yield: 24 servings.

2 cups prepared pesto sauce
¹ /2 tsp. fresh lemon juice
2 tsp. freshly ground black pepper
24 4-oz. turkey cutlets, thawed
2 Tbsp. kosher salt
24 6" pieces focaccia, split
2 ¹ /2 lb. arugula leaves, washed and dried
2 lb. sweet red pepper, roasted
3 lb. fresh mozzarella cheese, sliced

PESTO MAYONNAISE:
2 cups mayonnaise
1 cup prepared pesto sauce
¹ /4 cup parsley, chopped
2 tsp. freshly cracked black pepper

In half steamtable pan, combine 2 cups pesto sauce, lemon juice and pepper. Place turkey cutlets in marinade and toss well to coat. Cover and refrigerate at least 2 hours. Preheat grill 10 minutes. Sprinkle turkey with salt and grill cutlets 3 minutes on the first side, flip and grill 1 ¹ /2 to 2 minutes on the other side, or until cooked through to an internal temperature of 170°F. Keep warm.

For Pesto Mayonnaise: Mix mayonnaise, 1 cup pesto sauce, parsley and pepper. Cover and refrigerate at least 2 hours before using as a sandwich spread.

For Each Serving: On bottom piece of split focaccia, spread 2 Tbsp. of Pesto Mayonnaise. Top with ¹ /3 cup arugula, 1 grilled turkey cutlet, ¹ /4 cup roasted red pepper slices, and 2 slices mozzarella.

Replace top of focaccia, heat serveral minutes and serve accompanied with a cold ratatouille salad and fresh orange sections.

Photo Credit: NATIONAL TURKEY FEDERATION