1 lb boneless, skinless turkey breast sliced into 1“ thick cutlets
“robusto†or “zesty†Italian dressing, store bought
4 pieces pita bread (~7†size)
1 cup Mozzarella cheese, shredded
12 thin slices Provolone cheese
pesto, store bought
1 tomato, thinly sliced
1, 8oz jar roasted red peppers, ¼†chopped
MARINADE AND GRILL THE TURKEY
Place the turkey cutlets in a single layer in a baking dish or a zip-top bag.
Slowly pour enough Italian dressing to generously cover the turkey. Be sure to flip each piece and coat both sides. Cover, or seal the bag, and refrigerate for at least an hour or up to overnight.
Once marinated, preheat the grill to medium-high heat.
Brush the grill grates with canola oil and grill the turkey breasts for 3-4 minutes on each side. The turkey should register an internal temperature of 165°F when done.
Transfer to a serving platter.
ASSEMBLE AND COOK THE PITAS
Slice the pitas in half and gently open up each pocket.
Slice the grilled turkey into half-inch wide strips.
Spread pesto on one side of each pita half and then sprinkle with mozzarella cheese.
Distribute turkey, tomato, and roasted red peppers in thin layers inside each pita half.
Slide a slice of provolone inside each pita half on top of all the other ingredients.
Brush both sides of the pitas with olive oil.
Place the pitas on the grill over indirect heat. Cover the grill, and check the pitas after one minute. If the cheese on the bottom has melted, flip and cook for an additional one minute on the second side with the grill covered. If the cheese has not melted after one minute, leave the pita on the grill for 30 to 60 additional seconds, watching closely to make sure the pita does not burn.
Remove the pitas from the grill and let cool just enough so you can cut them in half. Serve immediately.
