Summer #3: Grilled Turkey Tenderloin Sandwiches

we used chicken breast instead of turkey tenderloins and AMAZING!  these were full of flavor and super moist…the leftover chicken is going to make a delicious grilled chicken salad for lunch tomorrow!  Enjoy…

Grilled Turkey Tenderloin Sandwiches

¼ cup olive oil
1 tablespoon Green Tea Peppercorn Seasoning **
1 teaspoon Seasoned Salt **
1½ -1¾ pounds boneless turkey breast tenderloins (about 2)
½ cup mayonnaise
1 tablespoon Roasted Onion Burger Starter **
1 long baguette bread loaf, cut into 6 sections
6 slices provolone cheese
Lettuce leaves
Tomato slices

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Combine first 3 ingredients in a gallon resealable freezer bag; add turkey. Seal and toss to coat. Refrigerate 30 minutes or up to overnight.

Prepare grill to medium heat. Remove tenderloins from bag; discard bag with marinade. Place tenderloins on coolest part of grill. Grill, turning once, until internal temperature reaches 165°F on an instant-read food thermometer., about 20 minutes.
Remove from grill; cover and let stand 10 minutes. Slice. Meanwhile, in small bowl, combine mayonnaise and Roasted Onion Burger Starter. Spread over inside of baguette sections. Top with lettuce, tomatoes, sliced turkey and cheese.
Makes 6 servings. Serve with Shallot Tarragon Grilled Potatoes.

Make Ahead & Freeze: Prepare through step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.


Our next groceries:
1 packet Zesty Honey BBQ Dip Mix **
½ cup olive oil
½ cup cider vinegar
6 bone-in split chicken breast halves

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