12
N/A
40 minutes
1 large red onion
12 bakery water rolls
1 1/2 lb turkey tenderloins
1 1/2 cups marinara sauce
2 tablespoons chili garlic sauce
6 tablespoons extra-virgin olive oil (divided)
1 (3 oz) package sliced prosciutto
nonstick aluminum foil
12 oz sliced fresh mozzarella
- Preheat grill (or grill pan) on medium. Cut onion into 1/2-inch slices. Halve rolls. Halve turkey tenderloins lengthwise (wash hands). Combine marinara and chili pepper spice paste in a small saucepan; place on indirect heat on grill (or side burner on low) until hot.
- Coat onions and turkey with 3 tablespoons oil. Place turkey and onion slices on grill; grill turkey and onions 8-10 minutes on each side, turning occasionally, until onions are grill-marked and turkey is 165°F. Remove and set aside to cool.
- Brush cut sides of rolls with remaining 3 tablespoons oil and place on grill cut-side down; grill rolls 1 minute or until toasted. Thinly slice turkey; coarsely chop onions. Tear prosciutto into 12 pieces.
- Arrange bottom halves of rolls cut-side up on 12 x 24-inch piece of foil. Top evenly with turkey, onions, prosciutto, cheese, marinara mixture, and top halves of rolls. Bring up foil sides, then double-fold top and ends to seal. Place foil pouch on grill over indirect heat. Close lid and grill 2-3 minutes or until cheese melts; serve.
CALORIES (per 1/12 recipe): 300; TOTAL FAT: 17g; SAT FAT: 5g; TRANS FAT: 0.00g; CHOL: 45mg; SODIUM: 750mg; TOTAL CARB: 17g; FIBER: 0g; SUGARS: 3g; PROTEIN: 21g; CALC: 8%; VIT A: 0%; VIT C: 0%; IRON: 6%
1 large red onion
12 bakery water rolls
1 1/2 lb turkey tenderloins
1 1/2 cups marinara sauce
2 tablespoons chili garlic sauce
6 tablespoons extra-virgin olive oil (divided)
1 (3 oz) package sliced prosciutto
nonstick aluminum foil
12 oz sliced fresh mozzarella
- Preheat grill (or grill pan) on medium. Cut onion into 1/2-inch slices. Halve rolls. Halve turkey tenderloins lengthwise (wash hands). Combine marinara and chili pepper spice paste in a small saucepan; place on indirect heat on grill (or side burner on low) until hot.
- Coat onions and turkey with 3 tablespoons oil. Place turkey and onion slices on grill; grill turkey and onions 8-10 minutes on each side, turning occasionally, until onions are grill-marked and turkey is 165°F. Remove and set aside to cool.
- Brush cut sides of rolls with remaining 3 tablespoons oil and place on grill cut-side down; grill rolls 1 minute or until toasted. Thinly slice turkey; coarsely chop onions. Tear prosciutto into 12 pieces.
- Arrange bottom halves of rolls cut-side up on 12 x 24-inch piece of foil. Top evenly with turkey, onions, prosciutto, cheese, marinara mixture, and top halves of rolls. Bring up foil sides, then double-fold top and ends to seal. Place foil pouch on grill over indirect heat. Close lid and grill 2-3 minutes or until cheese melts; serve.
CALORIES (per 1/12 recipe): 300; TOTAL FAT: 17g; SAT FAT: 5g; TRANS FAT: 0.00g; CHOL: 45mg; SODIUM: 750mg; TOTAL CARB: 17g; FIBER: 0g; SUGARS: 3g; PROTEIN: 21g; CALC: 8%; VIT A: 0%; VIT C: 0%; IRON: 6%
