Turkey-Pancetta Roulade Sandwiches

Total Time:
2 hr
1 hr 10 min
50 min

8 servings

  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 shallot, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 teaspoons fennel seeds, chopped
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1/4 to 1/2 teaspoon red pepper flakes
  • Kosher salt
  • 1 skin-on, boneless turkey breast (about 2 pounds)
  • Freshly ground pepper
  • 12 thin slices pancetta (about 2 ounces)
  • 2 tablespoons chopped fresh parsley
  • 8 ciabatta rolls, split
  • 1/4 to 1/2 pound sharp provolone, thinly sliced (optional)
  • Preheat the oven to 400 degrees F. Heat 2 tablespoons 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 1/4 teaspoon salt and cook 1 more minute. Remove from the heat and let cool slightly.

  • 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 1/4 teaspoon each salt and pepper.

  • 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 tablespoon olive oil and season with salt and pepper.

  • 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 temperature to 425 degrees F and roast until the skin is crisp and a thermometer inserted into the thickest part of the turkey registers 155 degrees F to 160 degrees F, about 10 more minutes.

  • Transfer the turkey to a cutting board and let rest at least 30 minutes before slicing. (If making ahead, let cool completely, then wrap in plastic wrap, unsliced, and refrigerate up to 2 days.) 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.

  • Stand the corn upright in a large bowl when slicing off the kernels so they don't scatter all over the counter.

  • Photograph by Kana Okada

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