Lemon Herb Marinade and Grilled Turkey Breast Sandwiches with Arugula

Lemon Herb Marinade:
zest and juice of 2 lemons
1 large onion, peeled and thinly sliced
½ cup olive oil
2 T. minced garlic
1 tsp. Kosher salt
½ tsp. ground black pepper
1 T. dried thyme or 3 T. chopped fresh thyme leaves
1 T. dried rosemary or 3 T. chopped fresh rosemary
10 juniper berries, crushed
1 T. fennel seeds

Combine all ingredients in a non-metallic bowl. Use as a marinade for chicken, pork, lamb, turkey breasts, sea bass, halibut, scallops, shrimp and salmon.

Makes about 1½ cups marinade.

Grilled Turkey Breast Sandwiches with Arugula

  • 4 large sourdough buns
  • ½ cup cranberry mayonnaise (mix ½ cup mayonnaise with 2 T. cranberry sauce)
  • Four 5-6 oz. turkey breasts, pounded thin, marinated and grilled
  • 4 slices Havarti cheese
  • 1 cup arugula or fresh spinach leaves

    Place sourdough buns on work surface and spread bottom side of each bun with cranberry mayonnaise. Place turkey on side of bun with mayonnaise, top with cheese and arugula leaves. Cut in half; serves 4.

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