Turkey Piccata On Grilled Rolls
|Lemon juice||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Capers with liquid||2 Tablespoon, chopped|
|Garlic||2 Clove (10 gm), crushed|
|Black pepper||To Taste|
|Turkey breast slices||1 Pound|
|French rolls||4 , cut lengthwise into halves (Soft)|
|Slivered red pepper||To Taste (Optional)|
Combine lemon juice, oil, 2 tablespoons capers with liquid, garlic and pepper in a shallow glass dish or large heavy plastic bag.
Add turkey; cover dish or close bag.
Marinate in refrigerator several hours or overnight.
Remove turkey from marinade; discard marinade.
Oil hot grid to help prevent sticking.
Grill turkey, on an uncovered grill, over medium-hot Kingsford briquets, 2 minutes until turkey is cooked through, turning once.
Move cooked turkey slices to edge of grill to keep warm.
Grill rolls, cut side down, until toasted.
Fill rolls with hot turkey slices, dividing equally.
Add mozzarella to sandwiches, if desired.
Serve with lettuce, red pepper and additional capers, if desired.