Categories: Sandwiches/Wraps
Ingredients
- 3 tbsp olive oil
- 1 shallot, finely chopped
- 2 tsp fennel seeds, chopped
- 1 tsp chopped rosemary
- 1 tsp chopped thyme
- 1/4 tsp red pepper flakes
- Kosher salt
- 2 lbs skin-on, boneless turkey breast
- ground pepper
- 12 thin slices pancetta
- 2 tbsp chopped parsley
- 8 ciabatta rolls, split
- 1/2 lb sharp provolone, thinly sliced
Directions
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Preheat oven to 400. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the shallot, garlic and fennel seeds and cook until the shallot is slightly soft, 2 minutes. Stir in the rosemary, thyme, red pepper flakes and salt and cook 1 more minute. Remove from the heat and let cool slightly.
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Lay the turkey, skin-side down, on a cutting board. Cover with a sheet of plastic wrap and pound lightly with a meat mallet until it’s about 8 by 12 inches and 1/4 inch thick. Remove the plastic wrap and season with salt and pepper.
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Cut four 12-inch pieces of kitchen twine. Spread the garlic mixture evenly over the turkey. Arrange the pancetta on top in an even layer, then sprinkle with the parsley. Starting from a long side, roll up the breast and tie gently with the twine. Brush with the remaining 1 tbsp olive oil and season with salt and pepper.
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Put the stuffed turkey breast on a rack in a roasting pan and pour 1 cup water into the pan. Roast until the skin is golden, about 40 minutes. Increase the oven temp to 425 and roast until the skin is crisp and reaches 160, about 10 more minutes.
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Transfer the turkey to a cutting board and let rest at least 30 minutes before slicing. Make the sandwiches: Drizzle the cut sides of the rolls with olive oil. Sandwich the provolone and turkey in the rolls and drizzle the meat with any pan drippings.