Roasted Zucchini Turkey Sandwich

Turkey breast tenderloins with roasted balsamic zucchini strips, sharp cheddar slices, cold fresh spinach layered inside, along with a toasted wheat bread.

4 Servings
15 minutes Prep Time
20 minutes Total Time

Ingredients

1 package Honeysuckle White® Turkey Breast Tenderloins
Wheat bread
Mayo
Avocado oil
Sharp cheddar slices
Cold baby spinach
Balsamic vinegar
Zucchini (lemon, salt and pepper)

Step 1

Add avocado oil to pan and set to medium heat. Slice the zucchini into strips and sprinkle a dash of lemon and balsamic vinegar over top (sprinkle of salt and pepper).
Step 2

Cook for approximately 5 minutes on each side until they're soft and brown in color. Remove zucchini from pan and set aside. Add tenderloins to the same pan and cook for ten minutes per side until internal temperature of 165°F is reached.
Step 3

Turn off stove top and layer slices of sharp cheddar cheese until they melt (it should only take a minute). Toast wheat bread, then layer mayo on a slice with a bed of fresh baby spinach.
Step 4

Top with your balsamic zucchini, and then add the cooked turkey breast tenderloins, melted sharp cheddar cheese and top with remaining slice of toasted bread.