Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sandwich
Roast seasoning & finishing
Condiments (optional)
Method
Prepare & roast cutlets
- 1
Preheat and season
Preheat oven to 400°F (200°C). In a small bowl whisk together olive oil, softened butter, garlic powder, onion powder, dried thyme, kosher salt, and black pepper to make a spreadable seasoning paste.
- 2
Coat cutlets
Pat turkey cutlets dry with paper towels. Place cutlets on a rimmed baking sheet lined with parchment or lightly oiled. Brush both sides of each cutlet with the seasoning mixture so they are evenly coated.
- 3
Roast
Roast the cutlets in the preheated oven for 10–14 minutes, depending on thickness, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If cutlets are very thin, check at 8–10 minutes to avoid overcooking.
- 4
Rest
Remove the baking sheet from the oven and let the cutlets rest 3–4 minutes. This keeps them juicy and finishes carryover cooking.
Assemble sandwiches
- 5
Prepare rolls and condiments
While cutlets rest, split the rolls horizontally. Spread mayonnaise on the bottom halves and Dijon mustard on the top halves (or to taste).
- 6
Add turkey and cheese
Place one roasted turkey cutlet on each bottom roll. Top each cutlet immediately with one slice of Swiss cheese so the residual heat will soften the cheese slightly. If you prefer melted cheese, place assembled open-faced sandwiches under a broiler for 30–60 seconds — watch carefully.
- 7
Add lettuce and finish
Top the cheese with a generous portion (about 1/4 cup) of iceberg lettuce per sandwich. Close sandwiches with roll tops. Press gently to compact.
- 8
Serve
Slice sandwiches in half if desired and serve warm. Provide extra condiments on the side if desired.
