Turkey-Pancetta Roulade Sandwiches
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 646
- Total Fat
- 21
- Saturated Fat
- 7
- Carbohydrates
- 59
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 38
- Cholesterol
- 86
- Sodium
- 830
- Total: 2 hr
- Prep: 1 hr 10 min
- Cook: 50 min
Ingredients
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)
Directions
- 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.