1. Heat grill to high. Put the prosciutto out on a large baking sheet and sit a turkey steak on top, crossways. Spread the turkey with the pepperonata. Next, top with 2 slices of mozzarella, a few basil leaves and some seasoning. Fold the ends of the prosciutto around the cheese to enclose. Grill for 10 minutes until it's golden and cooked through. Leave to rest for two mins.
2. Cut the rolls in half, then toast under the grill. Top with salad leaves, then sit the turkey on top and serve.
|Ball Reduced-fat Mozeralla||62g|
|Turkey Breast Steaks||2|
|Basil (only Leaves)||Small Bunch|
Disclaimer: If you’re allergic to pollen, you might consider chatting with your doc before taking any herbal teas. Also the following tea might make you sleepy so avoid operating any heavy machinery... keep reading
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas