Recipe courtesy of Martha Stewart Living Omnimedia

Turkey Paillard Sandwich

Save Recipe
  • Level: Easy
  • Total: 2 hr 35 min
  • Prep: 25 min
  • Inactive: 2 hr
  • Cook: 10 min
  • Yield: 6 servings
Share This Recipe


1/2 boneless turkey breast (1 3/4 pounds)

Basic Marinade, recipe follows

1 sweet onion cut in 1/4-inch-thick rounds

5 plum tomatoes cut in 1/4-inch¿thick rounds

2 (25-inch) baguettes, halved lengthwise

1/4 cup extra-virgin olive oil

Coarse salt and freshly ground pepper

2 ounces Parmesan, sliced paper-thin

1 cup fresh basil leaves

1 bunch watercress, tough stems discarded

Basic Marinade:

1/3 cup extra-virgin olive oil

2 springs fresh rosemary, crushed

2 sprigs fresh thyme

3 large cloves garlic, peeled and smashed

1 lemon, juiced

1/2 teaspoon coarse salt

Pinch freshly ground pepper


  1. Remove tenderloin from turkey; cut tender in 1/2 lengthwise. Cut breast into 3/4-inch thick medallions. Cut open 2 sides of a resealable plastic bag. Place 1 medallion in bag; pound to 1/4-inch thickness with a meat pounder. Transfer to a nonmetal container. Repeat with remaining turkey. Add marinade. Chill for 2 hours. Heat grill or grill pan. Brush onion, tomatoes, and bread with oil. Season onion and tomatoes with salt and pepper. Grill onion until browned and soft, about 2 minutes per side. Set aside on a plate. Grill tomatoes without turning until lightly browned, about 2 minutes. Grill bread until just toasted, 1 to 2 minutes. Remove turkey from marinade; season with salt and pepper. Grill until browned and cooked through, 1 to 2 minutes per side. Layer bread with onions, turkey, Parmesan, basil, tomatoes, and watercress; top with remaining bread. Serve.

Basic Marinade:

  1. Combine oil, rosemary, thyme, garlic, lemon juice, salt, and pepper.